pharmacognosy and phytochemistry-I (SEM IV)

1. PHARMACEUTICALS-
CARBOHYDRATES
By Ms.Pradnya Vithal Salunkhe

2. TRAGACANTH
 Biological source: A dried exudation obtained from the stems and
branches of Astragalus gummifer and other Asiatic species of Astragalus.
Family: Leguminosae
 Description:
Color: White to slight yellow color
Odor: Odorless,
Taste: Mucilaginous taste.
Shape: The gum seeps from the plant in twisted ribbons or flakes that can
be powdered.
Solubility: 1 g of the sample in 50 ml of water swells to form a smooth,
stiff, opalescent mucilage insoluble in ethanol and does not swell in 60%
(w/v) aqueous ethanol.

3.  Chemical Constituents: Tragacanthin (water soluble
part), bassorin (water insoluble part) , Galactouronic
acid, galactopyranose, arabino-rhamnose,
xylopyranose are formed from hydrolysis of
tragacanth.
 Uses: Demulcent, emollient, thickening agent,
emulsifying agent, binding agent.

4. ACACIA

Biological Source: Indian gum is the dried gummy exudation obtained from
the stem and branches of Acacia Arabica. Family: Leguminosae.
 Description:
Color: White to slight yellow color.
Odor: Odorless.
Taste: Bland and mucilaginous taste.
Shape: Tears are mostly spheroid or ovoid in shape with approx. diameter
of 2.5-3.0 cm
Solubility: soluble in water, insoluble in alcohol.

5.  Chemical Constituents: A major constituent of acacia is
Arabin which is a complex mixture of calcium,
magnesium and potassium salt of arabic acid. Arabic acid
after hydrolysis gives L-arabinose, L-rhamnose, D-
galactose, D-glucuronic acid.
 Uses: Demulcent, emollient, thickening agent,
emulsifying agent, binding agent, also used to form
coacervates for microencapsulation of drug.

6. 3.AGAR( AGAR-AGAR, JAPNESE
ISINGLASS,VEGETABLE GELATIN)
Biological source: It is the dried gelatinous substances obtained from
Gelidium amansi and other species of red algae like Pterocladia, family:
Gelidiaceae.
 Description:
Calor: White to slight yellow and sometime grayish in color.
Odour :Odourless.
Taste: Mucilagenous taste.
Shape: Present in various form like strips, sheets, flakes or coarse powder.
Solubilility: It is insoluble in cold water and soluble in hot water after
cooling it forms gel.

7. METHOD OF PREPARATION
 Seeweeds are scrapped from bamboos dried and shaken
 Foreign material like sand shell remove
 Entire material is exposed to sun dried
 Boiled with 5-6 with acidified water
 Filtered and on cooling jelly is produced
 Jelly passed under pressure to form narrow strips of gum.

8.  Chemical Constituents: It contains two heterogeneous
polysaccharides components.
Agarose (70%): It is a neutral galactose polymer free
from sulphate. It is responsible for the gel strength of
agar. It is composed of D-galactose and 3, 6 unianhydro
L-galactose unit. It contains about 3.5% cellulose and 6 %
nitrogen containing substances.
 Agaropectin: It is generally responsible for the viscosity
of agar solution. An acidic sulphonated component where
in 1, 3 linked D-galactose and the galactouronic acid (an
uronic acid) are partly esterified with sulphuric acid

9.  Uses: It is uses as a bulk laxative (an agent to induce
active movement of the bowels) and in chronic
constipation (unmanageable constipation), In the
preparation of vaginal capsules and suppositories, To
prepare nutrient media in bacteriological culture, In
industrial applications like emulsion, sizing, silk
textiles, adhesives and thickening ice cream.

10. 4.HONEY (MADHU/HONEY PURIFIED)
Biological Source: Honey is the saccharine liquid prepared from the
nectar of the flowers by the hive-bee Apis mellifera, Apis dorsata
and bees of other species of Apis, family: Apidae.
Charactristics
Color: Slight yellow to brown yellow.
Odor: Pleasant.
Taste: Sweet.
Solubility: It is soluble in water and insoluble in alcohol.

11. METHOD OF PREPARATION
 Honey comb is soaked to remove the bess
 Pressure applied to remove it
 Honey heated at 80⁰c at and allowed to stand it
 Impurities floats are skimmed out
 If required it is filtered through wet cloth

12. Chemical Constituents: Honey consists of chiefly glucose 35% ( 3%),
fructose 45% (+5%), sucrose 2-3% and water (14-20%).
 The other constituents of honey are Dextrin (0.06-125%), maltose,
gum,traces of succinic acid, acetic acid, volatile oil, enzymes,
Vitamins, Amino acids, Proteins, coloring matters, etc.
Uses: Honey is used as nutritive, demulcent, mild laxative. It is used as
an important component of linctuses and cough mixtures, sweetening
agent, antiseptic and bactericidal. This is also used as a vehicle in
Ayurvedic and Unani preparations. Recently, it is used in the
preparation of creams, lotions, soft drink and candies also.

13. Thank you