Pranita, Meylda Dyah and Tunjung Mahatmanto, STP., M.Si., Ph.D and Mohd. Rushdi bin Hj. Abu Bakar, Prof. Dr. (2024) Potential Use of Cocrystallization in Improving the Aqueous Solubility of Mangiferin from Mango (Mangifera indica L.) Leaves. Sarjana thesis, Universitas Brawijaya.
Abstract
Mangiferin is a xanthonoid compound found in mango leaves which is an Active Pharmaceutical Ingredient (API) that has free radical scavenging activity due to its xanthonoid structure with a C-glucosyl bond and the presence of a –OH double group. However, this structure also causes a low level of aqueous solubility of mangiferin which results in a limited scope of development and utilization of mangiferin. Many ways have been developed to increase the aqueous solubility of mangiferin such as changing the chemical structure of mangiferin. However, this method is very susceptible to changing the free radical scavenging activity of mangiferin. Co-crystallization is a method that can combine two or more molecules through non-covalent interactions in the crystallization process to form cocrystals. Co-crystallization is a new breakthrough that is currently popular as a method to improve the physical and chemical properties of several compounds because it does not change the structure of the targeted compound. There is a "spring and parachute" phenomenon that occurs in the cocrystal so that it can increase the solubility of the target compound. However, there is still no research regarding the co-crystallization of mangiferin. This study aims to evaluate the solubility of mangiferin after co-crystallization which is predicted by relating its melting points. The experimental method used in this research is a descriptive method. The factor used is a double factor, namely the coformer and the ratio of mangiferin extract to the coformer. The mangiferin used is obtained from mango leaves which are extracted using the ethyl acetate extraction method. Meanwhile, the coformer used was obtained from screening results using COSMO-RS. The co-crystallization methods used are solvent-assisted grinding and reaction co-crystallization. Based on research conducted, it is known that the melting points of mangiferin:caffeine (1:1), mangiferin:L-arginine (1:2), and mangiferin:citric acid (1:1) cocrystals showed a significant decrease compared to raw mangiferin (p value ≤ 0,05). These results indicate that it is very likely that co-crystallization can increase the solubility of mangiferin because there is a close relationship between decreasing the melting point and increasing the solubility of several compounds.
English Abstract
Mangiferin is a xanthonoid compound found in mango leaves which is an Active Pharmaceutical Ingredient (API) that has free radical scavenging activity due to its xanthonoid structure with a C-glucosyl bond and the presence of a –OH double group. However, this structure also causes a low level of aqueous solubility of mangiferin which results in a limited scope of development and utilization of mangiferin. Many ways have been developed to increase the aqueous solubility of mangiferin such as changing the chemical structure of mangiferin. However, this method is very susceptible to changing the free radical scavenging activity of mangiferin. Co-crystallization is a method that can combine two or more molecules through non-covalent interactions in the crystallization process to form cocrystals. Co-crystallization is a new breakthrough that is currently popular as a method to improve the physical and chemical properties of several compounds because it does not change the structure of the targeted compound. There is a "spring and parachute" phenomenon that occurs in the cocrystal so that it can increase the solubility of the target compound. However, there is still no research regarding the co-crystallization of mangiferin. This study aims to evaluate the solubility of mangiferin after co-crystallization which is predicted by relating its melting points. The experimental method used in this research is a descriptive method. The factor used is a double factor, namely the coformer and the ratio of mangiferin extract to the coformer. The mangiferin used is obtained from mango leaves which are extracted using the ethyl acetate extraction method. Meanwhile, the coformer used was obtained from screening results using COSMO-RS. The co-crystallization methods used are solvent-assisted grinding and reaction co-crystallization. Based on research conducted, it is known that the melting points of mangiferin:caffeine (1:1), mangiferin:L-arginine (1:2), and mangiferin:citric acid (1:1) cocrystals showed a significant decrease compared to raw mangiferin (p value ≤ 0,05). These results indicate that it is very likely that co-crystallization can increase the solubility of mangiferin because there is a close relationship between decreasing the melting point and increasing the solubility of several compounds.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100010 |
| Uncontrolled Keywords: | Solubility, Co-crystallization, Mangiferin, Mango Leaves |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 05 Apr 2024 07:47 |
| Last Modified: | 05 Apr 2024 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/216430 |
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