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![• It is obtainedfrom the germ of Triticum aestivum Linn, [Fam.
Graminae]
• Method of preparation:
• The wheat kernel's embryo is called wheat germ. This inner section
of the kernel is usually discarded during flour production, but it has
high oil content. Once it's separated from the kernel, you can process
the embryo through a screw press at home to make wheat germ oil,
an excellent source of vitamin E that also delivers other nutrients to
your body.](https://image.slidesharecdn.com/lipidfinaldrugs1497715426528-200824111639/85/Drugs-containing-lipids-76-320.jpg)
![• It is obtainedfrom the germ of Triticum aestivum Linn, [Fam.
Graminae]
• Method of preparation:
• The wheat kernel's embryo is called wheat germ. This inner section
of the kernel is usually discarded during flour production, but it has
high oil content. Once it's separated from the kernel, you can process
the embryo through a screw press at home to make wheat germ oil,
an excellent source of vitamin E that also delivers other nutrients to
your body.](https://image.slidesharecdn.com/lipidfinaldrugs1497715426528-200824111639/75/Drugs-containing-lipids-76-2048.jpg)
Uploaded byRavish Yadav
Drugs containing lipids
The document provides detailed descriptions of various oils derived from different biological sources, including their preparation methods, chemical constituents, descriptions, taste, solubility, and uses. Each oil discussed, such as arachis oil, castor oil, linseed oil, and others, highlights its specific properties and applications in pharmaceuticals and other industries. The document serves as a comprehensive guide to the characteristics and therapeutic benefits of these lipid-containing drugs.
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Drugs containing lipids
- 1.
- 2. 1.Arachis oil • ItIs fixed oil expressed from the seed • kernels of cultivated varieties of Arachis hypogaea Linn., • Family Leguminosae
- 3. Method preparation • Peanutkernels contain about 40-50% of fixed oil. • The graded and cleaned kernels are crushed d and oil is separated by expression further quantity of oil is collected by hot expression method. • Both fractions are mixed together. • It is then allowed to stand for some time to separate stearin and filtered. • The oil is then treated with fueller’s earth or carbon for bleaching and filtered thoroughly by using filter presses.
- 4. description • Colour -Pale yellow colored liquid • Odour - Faint and characteristic • Taste - Bland • Solubility -It is slightly soluble in alcohol and soluble in solvent either, chloroform and light petroleum(40-60 c)
- 5. • Chemical constituents •Arachis oil consists of glycerides of fatty acids, chiefly oleic,linileic,stearic and other acids are lignoceric and palmitic acids.
- 6. Uses • Peanut oilis a solvent for intramuscular injections. • It is valuable as a lubricant • It is used as an edible oil.
- 7. 2.Castor oil • Biologicalsource • Castor oil is the fixed oil obtained by the cold expression of the seeds of Ricinus communis, • Family- Euphorbiaceae. Composition of seeds • Castor oil is a fixed oil of therapeutic importance and purgative in action it cannot be consumed freely. Apart from the oil seeds also contain some of the toxic substances (recin). • Castor seeds consist of 75% kernel and 25% of hull.
- 8. Preparation of castoroil • The seeds are graded and freed of impurities like metallic pieces of iron and sand. • The seeds are decorticated and hulls are removed. • Castor oil can be prepared by crushing of whole decorticated seeds in hydraulic presses and pressed to extracted the castor oil.
- 9. description • Color –paleyellow and brown colored powder or almost colorless liquid • Odor- slight and characteristic • Taste – first it is bland but afterwards slightly acrid , and usually nauseating.
- 10. 3.Linseed oil Biological source •Linseed consists of dried ripe seeds of the plant known as Linum usitatissimum Linn., Linaceae. • It contains not less than 25% of fixed oils and not more than 1% of foreign organic matter.
- 11. Method of preparation •Mature Seeds are served to make free of earthy matter and other materials. • Commercially, linseed oil is produced by use of expellers. • Before the seeds are subjected to the expellers, they are rolled into meal, then moistened and heated by means off steam jacketed troughs filled over the expellers.
- 12. • An averageyield of oil is 30 – 35% • The expressed oil is tanked for along period, to settle the coloring matter and mucilage. • The oil is then treated with alkali (NaOH, KOH Ca)immediately after filtration. • Alkali treatment helps to remove free fatty acids. • Bleaching of oil is done by either charcoal at elevated temperature. • The refined oil are chilled to separate wax.
- 13. description • Colour –pale yellow colored clear liquid • Odour – characteristic (quality) • Taste – pleasant
- 14. Chemical constituents • Itcontains the glycerides of palmitic, stearic, oleic, linoleic and linolenic acids. • Linseed also contains a cyanogenetic (beta)glycoside linamarin and mucilage(5%). In addition of fixed oil (20 -40%)
- 15. uses • It isthe most important drying oil large quantities are used for paints and varnishes. • It is mainly recommended for external applications like lotions and liniments. • It is used in treatment of scabies and other skin diseases along with sulphur • It is has very high iodine value, it is used in the preparation of non staining iodine ointment and other products like cresol (phenols)with soap. • It is nutritive and emollient too.
- 16.
- 17. Method of preparation •BS: oil expressed from the seeds of Sesamum indicum belonging to family Pedaliaceae • Sesame seeds contain about 50% 0f fixed oil. • Only white variety of seeds is used for pharmaceutical purposes. • Seeds are very small in size. • They are cleaned, washed, sundried and expressed to yield oil at room temperature. • Subsequently, the temperature ands pressure are raised. • The oil is purified by the refining method and used.
- 18. Description • Colour –pale yellowish liquid • Odour – slightly characteristic • Taste – blend • Solubility – it is slightly soluble in alcohol, miscible with chloroform, solvent ether, light petroleum (40 – 60%) and carbon disulphide
- 19. Chemical constituents • Gingellyoil contains glycerides of high fatty acids mainly oleic, linoleic, palmitic, stearic and arachidic acids. • It also contain lignan derivatives (Sesamin and sesamolin)
- 20. Uses • It isnutritive,laxative, • demulcent(inflammation of the membrane) and got emollient properties. • It is used in the preparation of liniments, ointments and soaps.
- 21. 5.Cod Liver Oil •Synonyms: • Oleum morrhi • Biological source: • It is processed from fresh liver of cod fish, Gadus morrhua and other species of Gadus. • Family: • Gadidae
- 22. • Geographical source: •They are prepared in Scotland, Iceland, Germany, Denmark and Britain.
- 23. • Description: • Colour– Pale yellow thin liquid • Taste – Slightly fishy • Odour – Fishy • It is freely soluble in chloroform, ether, carbon disulphide, and petroleum ether and slightly soluble in alcohol.
- 24. • Chemical i.It contains of vitamin A and D. • ii. The oil contains glyceryl ester of oleic, linoleic, gadoleic, myristic. Palmitic and other acids. • iii. Cod liver oil also contains 7% eicosapaenoic acid and docosahexanoic acid. • constituents:
- 25. • Uses: • 1.The oil is used as source of vitamins • 2. As a nutritive • 3. Treatment of Rickets and Tuberculosis
- 26.
- 27. 7.Hydnocarpus Oil • Synonyms: •Chaulmoogra oil, Gynocardia oil • Biological source: • Chaulmoogra oil is the fatty oil obtained by cold expression from the fresh ripe seeds of Hydnocarpus kurzii; Hydnocarpus weghtiana and Hydnocarpus anthelmintica. • Family: • Flacourtiaceae.
- 28. • Geographical source: •It found in East India, Burma, Thailand and Indochina. • Characters: • Colour – Yellow or brownish yellow. • State – below 25° a white soft solid; • Odour – Characteristic, somewhat similar to that of rancid butter;
- 29. • Taste –Acrid. • Chemical constituents: • Mixture of glycerides • Fati. Hydnocarpic acid: • ii. Chaulmoogric acid • iii. Gorlic acid • iv. Oleic acid Palmitic acid
- 30. • Uses: • Itis used in the treatment of tuberculosis. • Leprosy.
- 31. 8.lard • Synonyms: • Adeps. •Biological source: • It is purified internal fat obtained from the abdomen of the hog Sus scrofa Linn. • Family: • Suidae.
- 32. • Preparation:The partsof peritoneum containing lard are washed thoroughly and minced to break the membranous vesicles. It is subjected to temperature of about 50-55°C to melt the lard. It is then separated by passing through muslin cloth. Cooling is done with proper stirring. The entrapping of air should be avoided which otherwise helps to develop rancidity on storage.
- 33. • Description: • Colour– white, homogenous fatty mass • Odour – slight; • Taste – bland; • It is insoluble in alcohol and in benzene, carbon disulphide, ether and chloroform.
- 34. • Uses: • Itis used as an ointment base and in formulations where more effective absorption is desired. • Benzoinated lard contains benzoin resin as preservative.
- 35.
- 36. 9.Rice Bran Oil •Synonyms: • Rice oil. • Biological source: • Rice bran is the cuticle existing between the rice and the husk of the paddy and consists of embryo (germ) and endosperm of the seeds of Oryza sativa. It is obtained as a byproduct in rice mill during polishing of rice obtained after de-husking of paddy.
- 37. • Family: • Graminae. •Description: • It is golden yellow oil difficult to bleach, and not affected by temporary heating to 160°C. It is insoluble in water but soluble in organic solvent.
- 38. • Chemical constituents: •1. . Oleic acid • ii. Linoleic acid. • iii. Palmitic acid. • 2. Squalene. • 3. Tocopherol.
- 39. • Uses: • 1.Antioxidant. • 2. Emollient. • 3. Manufacture of cosmetics. • 4. Preparation of vegetable ghee.
- 40. 10.Shark Liver Oil •Synonyms: • Oleum Selachoids. • Biological source: • Shark liver oil is obtained from the fresh or carefully preserved livers of the shark Hypoprion brevirostris. It contains in 1 g not less than 6000 international Units of Vitamin A activity.
- 41. • Geographical source: •In India, the shark livers are processed and oil is obtained on commercial scale in Tamil Nadu, Maharashtra, and Kerala, European countries.
- 42. • The liversare cleaned and minced. The minced mass is taken to a boiling pot, where the temperature of 80°C is maintained. The oil is extracted with dehydrating agent to remove trace of water. The oil is then taken to the vacuum still for dehydration and chilled to separate stearin. Centrifuges are used to separate suspended materials in oil.
- 43. • The clearoil is manipulated to adjust the desired strength of vitamin A. The oil being sensitive to light and air, all the while, care is taken to minimize its exposures to sunlight and air.
- 44. • Description: • Colour– Pale yellow to brown yellow • Odour – fishy; • Taste – Fishy and bland; • Solubility – Miscible in light petroleum (50-60°), ether, chloroform and slightly soluble in alcohol.
- 45. • Chemical constituents: •Vitamin A and glycerides of saturated and unsaturated fatty acids.
- 46. • uses: • Sourceof vitamin A. • In the treatment of xerophthalmia (abnormal dryness of the surface of the conjunctiva) • In combination with vitamin D, it is given as a tonic and nutritive in cases of TB. It is used in burn and sunburn ointments. • Storage: • Preserve shark liver oil in a well-filled, well closed container, protected from light
- 47.
- 48. Synonyms : Theobromaoil, Cocoa seeds, Cocoa bean. Biological Source : It is obtained from the seeds of Theobroma cocoa family STERCULIACEAE. Geographical source : Srilanka, Brazil, Ecuador, Guiana, Carribean islands. Some parts of India (Assam).
- 49. Macroscopy : Colour :Yellowish white solid Odour : Pleasant Taste : Chocolate Nature : Brittle ( < 25oc) Solubility : Chloroform, Ether, Benzene, Pet ether. Insoluble in Water.
- 50. Chemical constituents :Theobromine, Caffeine, Polyphenols like epicatechol, Fat (Cocoa butter), Fixed oils, Proteins, Oleic acid, Stearic acid , Palmitic acid, Arachdic acid, Linoleic acid, Stigmasterol, Glycerides (Non greasy in nature).
- 51. Identification test : 1gmof oil + 3ml of ether (17oc) Clear liquid should formed (Should not become turbid)
- 52. Preperation : Fruitsare collected when they are in green (Not Orange or Red) 40 to 50 seeds, Separated Fermentation for 6 days Roasted at 100 to 140oc (Seed coat separates from the seed & water removal) Cooled , Separated from shells (Nibblers) Kernels fed into rollers to obtain cocoa butter
- 53. Uses : Stimulant, Nutritive,Diuretic, Ointment base in suppositories and ointments, In preparation of Creams and soaps.
- 54.
- 55. Synonyms : Ceraalba, Cera flava, Yellow bees wax. Biologic al source : Obtained from the Honey comb of the bees Apis mellifera belongs to the Family Apidae. (White bees wax obtained by bleaching the yellow bees wax) Geographical source : India, France, Italy, West africa, Jamica.
- 56. Method of preparation: Wax is prepared by the worker bee It oozes out through the pores After removing honey, immersed in the boiling water or dilute sulphuric acid The impurities and honey settles down Melted wax floats on the water surface Solidified on cooling Further purified
- 57. Yellow bees wax Directsunlight Charcoal KMno4 Chromic acid Chlorine White bees wax
- 58. Description : Colour :Yellowish brown Odour : Agreeable, Honey like Tasty : Waxy Texture : Soft Solubility : Soluble in Ether, Chloroform, Carbon tetrachloride Fixed oil, Volatile oil
- 59. Chemical constituents :Myricin, Myricyl Palmitate, Cerotic acid, Ceroline Lactone, Cholesterol esters. Identification test : 0.5g bees wax + Alcoholic NaOH Boil and cool Cloudy appearance between 59 – 61oc
- 60. Uses : Emulsifying agent Manufacturingcandle moulds, Face creams, Plasters Shoe polish Dentistry Lipstics Paraffin ointment
- 61.
- 62. Synonyms : Lanolin,Hydrous wool fat, Aeps lanae Biological Source : Purified fat like substance (Secreted by the sebaceous glands of the sheep) obtained from the wool of the sheep Ovis aries. Belongs to family Bovidae. Geographical source : India (Less extent), Australia (Major), USA.
- 63. Preparation : Raw woolconsists of crude lanolin, wool fibres, potassium salts of fatty acids. Wool is sheared and treated with sulphuric acid or alkali soln Wool fat is removed in the form of emulsion (Wool grease and water) Emulsion consists of crude lanolin purified by caustic soda and bleaching agents Anhydrous wool fat 30% of water gives hydrous wool fat
- 64. Description : Colour :Pale yellow solid Odour : Faint and characteristic Taste : Bland (mild, tasteless, not irritating) Nature : Greasy Chemical constituents : Cholesterol (C27H45OH). Palmitic acid, lanopalmitic acid, myristic acid, lanoceric acid.
- 65. Identification test : 0.5g Hydrous wool fat + 5ml chloroform + 1 ml aceti anhydride + 2 drops H2SO4. Deep green color
- 66. Uses : Water absorbableointment base Ingredient in several water soluble creams Cosmetic preparations Emollient Soaps
- 67.
- 68. Biological source :It is obtained from fruits of Vitellaria paradoxa commonly known as shea tree,, family Sapotaceae. Description: Colour : Off white Odour: odourless Taste: Tasteless Solubility: Water insoluble and soluble in organic solvents Shea Production Process: -Wait for wild shea fruit to ripen. Collect wild fruit. Extract kernel from fruit. Wash kernels. Dry kernels and sort for quality. Crush kernels .Roast crushed kernels. Mill roasted kernels into paste .Add water to paste and knead to emulsify oil Boil emulsified oil to eliminate water and sanitize Strain purified oil to separate from shea residue . Let oil cool and solidify.
- 69. •Chemical constituents • containsthe following fatty acids: oleic acid (40-60%), stearic acid (20-50%), linoleic acid (3-11%), palmitic acid (2-9%), linolenic acid (<1%) and .
- 70. • Uses: • AsShea Butter has such a large healing fraction, in addition to moisturizing fraction, regular use of this natural cream can treat many skin problems, including, wrinkles, itching, sunburns, small skin wounds, eczema, skin allergies, insect bites and other skin condition
- 71.
- 72. •Biological Source •It isthe fat expressed from the seeds of the kokum tree (Garcinia indica). This tree belongs to the Guttiferae family. •Description: •Colour– Light yellow •Odour: Characteristic •Taste : characteric •Solubility :Insoluble in water
- 73. • Method ofpreparation: • Raw Kokum butter is a white coloured fat with a creamish yellow or at times even a slightly grey tint • These seeds are decorticated by wooden mallets. • The final product is obtained by crushing the kernels. • The idea here is to physically separate oil from water as these two liquids are immiscible. It’s a time consuming process and the yield in this case is only about 25% of raw Kokum butter. • Therefore the production cost of raw Kokum butter remains high.
- 74. • Uses • Helpsprevents drying of the skin • Helps heal ulcers, heal fissures of the lips, hands and soles of feet • Helps regenerates skin cells & reduces degeneration of skin cells • Demulcent • Astringent • Helps stabilize emulsions • High oxidative stability • Softens the skin and restores skin flexibility
- 75.
- 76. • It isobtainedfrom the germ of Triticum aestivum Linn, [Fam. Graminae] • Method of preparation: • The wheat kernel's embryo is called wheat germ. This inner section of the kernel is usually discarded during flour production, but it has high oil content. Once it's separated from the kernel, you can process the embryo through a screw press at home to make wheat germ oil, an excellent source of vitamin E that also delivers other nutrients to your body.
- 77. • Chemical constituents: • They contain linoleic or omega-6 acid (50 per cent of the oil), oleic acid (15 per cent), palmitic acid (15 per cent) and stearic fatty acids along with squalene and lecithin. • Vitamin E
- 78. • Uses : •As a nutritional supplement • As a source of Vitamin E