Influence of Electrolyte Type, pH, Temperature and Aging on the Viscosity Property of Okra Gum as a Suspending Agent in Paracetamol Suspension

Abstract

The purpose of this study was to investigate the influence of electrolyte type, pH, temperature and aging on the viscosity property of okra gum using paracetamol as model drug. Paracetamol (125 mg/ 5 mL) suspension containing okra gum particles of undersize 180 µm as suspending agent was formulated. Similar suspension of paracetamol was formulated using tragacanth gum as a suspending agent for comparison. Effect of electrolyte type, pH, temperature and aging on the viscosity property of okra gum in paracetamol suspension was evaluated using standard methods. Addition of electrolytes, changes in pH, increase in temperature and increase in storage time were shown to decrease the viscosity of the paracetamol suspension. The effect of temperature and aging on the viscosity of the suspension formulation containing okra gum was more pronounced than on the formulation containing tragacanth gum. Conversely, the effect of alkaline pH and type of electrolyte on the viscosity of the suspension formulation containing tragacanth gum was more pronounced than on the formulation containing okra gum. On the basis of these, formulators and caregivers may consider these factors when designing or using pharmaceutical suspensions containing natural gums such as okra and tragacanth as viscosity enhancing agents.