Dika Fat Research Articles

Development and formulation of antidiabetic property of Anarcadium occidantale-based solid lipid microparticles.

Aim Anacardium occidentale (AO) possess potent anti-diabetic properties, owing to its high phytochemicals content. This study attempted to maximize the efficacy of AO by encapsulating it in a solid lipid microparticle (SLMs) formulation. Method Leaves of AO were extracted with water and formulated into SLMs using a lipid matrix composed of P90H and Dika fat. Characterisation of the SLMs include morphology, particle size, pH, encapsulation efficiency percentage, in vitro release and anti-diabetic properties. Result SLMs were spherical with sizes ranging from 16.7 ± 0.8 µm to 40.12 ± 2.34 µm, and had a fairly stable pH over time. Highest drug entrapment was 87%. Batch A2 exhibited an even release of 89%, sustained over time, and a mean percentage reduction in glucose of 25.9% at 12 h after oral administration to study animals. Conclusion A. occidentale-loaded SLMs exhibited a good hypoglycemic effect and can be used in the management of diabetes.

Formulation of Paediatric Paracetamol Suppositories Using Shea Butter and Dika Fat as Suppository Bases

Formulation of Paediatric Paracetamol Suppositories Using Shea Butter and Dika Fat as Suppository Bases

Formulation and evaluation of Neem (Azadirachta indica A. Juss) seed oil suppositories

Background: Neem seed is very vital because of its rich lipid content and bitter constituents. Aims: This study was designed to provide a scientific rationale for the preparation and use of Neem seed oil as suppositories using dika fat (DF), and macrogol (MG), as bases. Materials and Methods: The suppositories which were prepared by fusion method using a pre-calibrated mould, were characterized using parameters like appearance, crushing strength, weight variation, melting point, pH, liquefaction time and in-vitro release according to standard procedures. Results: Results show that, the suppository strengths were in the order; bland, MG (25.00 ± 1.50N) > DF (12.90 ± 0.72 N), while those containing medicaments were NSM1 (20.00 ± 1.92) > NSD1 (12.90 ± 0.94) > NSM2 (12.70 ± 1.24 N) > NSD2 (10.00 ± 1.35 N). The pH of medicated formulations were NSM1 (6.50 ± 0.01), NSM2 (6.54 ± 0.03) > NSD1 (5.73 ± 0.04) and NSD2 (5.07 ± 0.03). Melting point values show that, macrogol base had mean values of 36.80 °C ± 0.62 and 36.40 °C ± 0.46 for NSM1 and NSM2 respectively, whereas, those with DF gave an average melting point values of 32.10 °C ± 0.87 and 30.90 °C ± 0.79 for NSD1 and NSD2 respectively. Conclusion: Results obtained showed that suppositories prepared with Macrogol (MG) base exhibited better physicochemical properties than Dika fat (DF) base suppositories, therefore water soluble bases may be bases of choice in the delivery of neem seed oil.

Auxilliary Dry Binding Properties of Some Hydrogenated Vegetable Oils in Direct Compression Tabletting

The ability of some hydrogenated vegetable oils to act as dry binder in direct compression tablet formulations was investigated using an instrumented rotary tablet press. The effect of these widely used tablet lubricants was compared to Avicel® PH 102, a standard, dry binding excipient in direct compression tablet formulations. The effects of the hydrogenated vegetable oils on the hardness, friability, disintegration time and dissolution of tablets made from the direct compression tablet formulations were evaluated. Dika fat, Lubritab®, Sterotex®, Stearolac-S® and stearic acid improved the hardness and friability profiles of a model direct compression tablet formulation as well as ascorbic acid and aspirin-acetaminophen tablet formulations. Prolonged mixing had no deleterious effect on the properties of the hydrochlorothiazide, ascorbic acid and aspirin-paracetamol tablets prepared. The hydrogenated vegetable oils appear to be a good alternative to Avicel® PH 102 as dry binder in the formulations evaluated.Keywords: Hydrogenated vegetable oils, Auxiliary dry binding, Hardness, Friability, Disintegration time, Dissolution, Direct compression tablet formulations

Irvingia gabonensis fat: nutritional properties and effect of increasing amounts on the growth and lipid metabolism of young rats wistar sp.

BackgroundDietary saturated fatty acids (SFAs) are generally considered to increase plasma cholesterol. It has also been claimed that they increase cardio-vascular disease, although the claim that some of SFAs can increase HDL-cholesterol is poorly documented. Irvingia gabonensis kernels after being dried and crushed they are generally used to prepare a sticky and aromatic soup very much consumed in Cameroun and West Africa countries. This study was therefore aimed at evaluating the effects of dika nut fat on the growing and lipids metabolism of young rats.MethodFor The nutritional evaluation related to the performances of growth and the analysis of increasing amounts of dika nut fat (0; 5.1; 7.34 and 13.48%) in young rats of wistar sp. The animals were taken individually out of metabolic cage for each ration 5 repetitions per sex (males and females) were carried out.ResultsThe results obtained during the 3 weeks of treatment shows that the performances of consumption were positive. A highly significant increase (P < 0,01) of serum cholesterol and triglycerides in the high dose fat groups (13,48%) of dika fat were observed compared to control groups. However, this rise of cholesterol is due to that of HDL-cholesterol without any change in the quantity of LDL-Receptor. In parallel, the weight of the vital organ did not vary much compared to control, except for males where we observed a significantly reduction (P < 0,01) in the weight of the liver for the three diet tests.ConclusionThis study shows that the increasing amount of dika nut fat alter significantly cholesterol and triglyceride at high dose diet, but also increase HDL-cholesterol.

Preformulation compatibility screening of dika fat-drug mixtures using differential scanning calorimetry

Differential scanning calorimetry (DSC) was used as screening technique for assessing compatibility between dika fat and drug substances. Dika fat was found to be compatible with aspirin, ascorbic acid, paracetamol, sulphanilamide, phenylpropanolamine hydrochloride, bromopheniramine maleate, chlorpheniramire maleate, diazepam, phenobarbital, phenobarbital sodium, phenylpropanolamine hydrochloride and propranolol hydrochloride. It appears that dika fat can be used as a formulation aid in medicinal or veterinary products containing any of these substances. It was found that dika fat may interact with ephedrine hydrochloride, norgestrel and atropine sulphate.

Use of dika fat in the formulation of sustained release theophylline tablets and capsules

Sustained release theophylline tablets and capsules were prepared with dika fat, a solid vegetable oil extracted from the kernels of Irvingia gabonesis var gabonesis and var excelsia. Anhydrous theophylline was incorporated into dika fat by the fusion method. The in vitro release of the theophylline was monitored by the so-called half change dissolution method in stimulated gastric juice USP without pepsin and in stimulated intestinal juice without pancreatin, respectively. The USP XX paddle method was used. A level of sustained release was achieved over a 6-h period in both the tabletted and encapsulated dosage forms. The theophylline formulations containing dika fat, prepared in this study, exhibited dissolution profiles similar to those of Theo 24, Theodur and Respid, some commercial sustained release theophylline formulations.

Evaluation of Dika Fat as a Suppository Base II: Thermal and Release Characteristics of Blended Dika Fat Suppositories

AbstractThermal parameters such as capillary melting temperature (CMT), softening temperature (ST) and liquefaction temperature (LT), as well as drug release parameters were used as bases for evaluating the suitability of dika fat as a suppository base. Mean values of the thermal parameters for pure dika fat were generally higher than the values normally required for an ideal suppository base. Blending the fat with a vegetable oil was found to be suitable in adjusting the thermal properties to acceptable values. Two vegetable oils -Avop oil and palm kernel oil-were used and were found to produce statistically non-significant effects on the physical properties of the suppositories. The release of diazepam from the suppositories presented varying mechanisms, but the rate of release was attributed to the oil-water partition coefficient of the drug.

The effects of dika fat (A new tablet lubricant) on the plasto-elasticity of some pharmaceutical powders

AbstractMeasurements have been made of the effects produced on the “plasto-elasticity” ratio, ER/SR, tensile strength and disintegration of Sta-Rx, Emcompress and lactose as a result of adding increasing amounts of dika fat and stearic acid respectively to the powders and compressing to form tablets. Increase in their proportions caused an increase in the ER/SR raio but decreased the tensile strength and disintegration rate of the resulting tablets. The powders containing dika fat exhibited marginally higher ER/SR ratio values but its tablets had lower tensile strengths and shorter disintegration times than tablets containing stearic acid. The tensile strength of the tablets was found to be inversely proportional to ER/SR.

The Tabletting Properties of Dika Fat Lubricant

The lubricant property of dika fat, a solid vegetable oil extracted from the kernels of Irvingiaqabonensis var gabonensis and var excelsia was investigated. An instrumented tablet machine (ITM) was used to evaluate the effect of dika fat on the unit ejection force (EJF/A) of a model direct compression formulation. Dika fat, at equivalent concentration levels, performed better than magnesium stearate, stearic acid and a hydrogenated vegetable oil STEROTEX, in reducing EJF/A of tablets compressed from the model direct compression formulation. Dika fat imparted no adverse effect on the hardness, disintegration and dissolution of directly compressed hydrochlorothiazide tablets prepared in this study.

Evaluation of Dika Fat as a Suppository Base

AbstractDika fat, a solid vegetable fat, derived from the seeds of Irvingia qabonensis was evaluated as a suppository base for aspirin, aminophylline and chloroquine phosphate. The result show that the suppositories formulated with dika fat blends satisfied the pharmaceutical requirements of drug release and stability. A change in colour observed with aminophylline preparations may be due to a physical interaction between the drug and base. The observed change in colour did not however change the in vitro release of the drug.

Preliminary evaluation of dika fat, a new tablet lubricant.

Dika fat, a solid vegetable oil extracted from the kernels of Irvingia gabonensis var excelsia has been evaluated as a lubricant on the basis of its effect on the flow rate of granules, disintegration time and dissolution rate of tablets. The fat shows a maximal effect on flow at a concentration of 2.5% w/w. It produces better disintegration and dissolution profiles than magnesium stearte at all concentrations tested. The indication is that there is less degradation of aspirin in tablets containing this oil than there is in tablets containing magnesium stearate. The use of Dika fat (m.p. 39--40 degrees C) eliminates the hydrogenation step often necessary for vegetable oils.

The component acids and glycerides of dika fat

AbstractThe component fatty acids of a West African dika fat were found to be capric 1.6, lauric 43.0, myristic 46.4, palmitic 6.2, oleic 2‐6, linoleic 0.2% (wt.). Exhaustive crystallization of a portion of the fat failed to resolve it into any one individual triglyceride fraction. The chief component glycerides present were found to be trilaurin 7.1, myristodilaurin 32‐5, caprolauro‐myristin 5.2, lauromyristopalmitin 13.1, laurodimyristin 28.7, trimyristin 5.1, and oleolauromyristin 5.1%. The experimental evidence indicates that the tri‐acid glycerides are the components primarily responsible for the lack of sharp resolution on crystallization. Further, it shows that this fat is built up according to the general principle of even distribution, although the values for its component glycerides accord tolerably well with those computed for random distribution. This circumstance is due to the increased number of component acids present, and does not connote any essential difference in the mode of synthesis of the fat in the seed.