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Pharmacognostic study of drugs containing lipids
The document presents a detailed pharmacognostic study of various lipid-containing drugs, including arachis oil, cod liver oil, cocoa butter, and others, describing their biological sources, preparation methods, chemical constituents, and uses. Each lipid's origin, processing techniques, and applications in culinary, pharmaceutical, and cosmetic fields are meticulously outlined. This comprehensive overview highlights both nutritional and medicinal benefits associated with these lipid sources.
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Pharmacognostic study of drugs containing lipids
- 1. PREPARED BY: JEGAN.S.NADAR PHARMACOGNOSTIC STUDY OF DRUGS CONTAINING LIPIDS
- 2. LIPIDS 1. Arachis oil 2.Cod liver oil 3. Cocoa butter 4. Shea butter 5. Hydnocarpus oil 6. Kokum butter 7. Lard 8. Linseed oil 9. Rice bran oil 10. Wheat germ oil 11. Shark liver oil 12. Wool fat 13. Bees wax 14. Castor oil Jegan
- 3. ARACHIS OIL 1. Synonym:Groundnut oil, peanut oil, monkeynut oil 2. Biological source: Arachis oil is obtained by expression of shelled and skinned seeds of Arachia hypogaea belonging to family Papilionaceae 3. Geographical source: South America, North America, Australia, India 4. Preparation: Jegan
- 4. Fruits are dugof the soil Seeds are separated from pericarp by machine Seeds are expressed in a hydraulic press at ordinary temperature The expressed oil (1st fraction) is collected and kept aside Remaining oil (2nd fraction) of cakes is removed by solvent extraction The two oil fractions are combined and purified 1 2 3 4 5 6 Jegan
- 5. 5. Chemical Constituents The glycerides of groundnut oil are fatty acids of • Oleic acid (56%) • Linoleic acid (26%) • Arachidic acid (24%) • Palmitic acid (8.3%) • Stearic acid (3.1%) • Behenic acid (3.1%) The yellow color of the oil is due to carotenoid pigments, chiefly Beta carotene and lutein It also contain sterol- campesterol, stigmasterol, sitosterol, cholesterol The Kernel contains • Fixed oil • Protein • Carbohydrate • water Jegan
- 6. 6. Use: • Edibleoil • Solvent in pharmaceutical aid • Preparation of mayonnaise, margarine • Used in preparation of soap • A vehicle for intramuscular injection • Used in laboratory as a heat transfer medium Jegan
- 7. COD LIVER OIL 1.Biological source: It is oil obtained from fresh liver of cod fish, Gadus morrhua and other species of Gadus, belonging to family Gadidae 2. Geographical source: mainly found in Scotland, Norway, Germany, Iceland and Denmark 3. Preparation: Jegan
- 8. The liver iscleaned and minced into small pieces Heated to 80oC in a vat using steam for 30min The enzyme lipase is destroyed at a temperature above 70oC The oil is removed and put in tin drums which are encased with wooden barrel The barrel are kept inside the snow and the oil is cooled to - 2oC to -5oC The slow cooling process precipitates palmitin Palmitin is separated by filtration The residual cake obtained is subjected to heating at higher temperature to obtain inferior quality oil Jegan
- 9. 5. Chemical constituents It has fishy odour and taste The cod liver oil contains gylcerides esters of • linoleic • Oleic • Gadoleic • Myristic acid • Palmitic acid The oil has vitamin A and vitamin D It also contains cholesterol, fatty alcohol, sqalene Jegan
- 10. 6. Use • Sourceof vitamin • Treatment of rickets, tuberculosis • As a Nutritive/ dietary supplement Jegan
- 11. COCOA BUTTER 1. Synonym:theobroma oil, cacao butter, semina theobromatis 2. Biological source: It is obtained from roasted seeds of Theobroma cacao belonging to family Malvaceae 3. Geographical source: Cocoa is cultivated in Brazil, Mexico, Ghana, Nigeria 4. Preparation: Jegan
- 12. The seeds areseparated from pods and are allowed to ferment for 6 days Fermentation takes place at 30-40o C in tubes, boxes or cavities made in earth During fermentation the color of seeds changes from white to reddish brown After fermentation seeds are roasted at 100-140o C to remove acetic acid and water The seeds are cooled and fed into nibbling machine to remove the shells The kernels are then fed into hot rollers to yield pasty mass The pasty mass is further purified to give cocoa butter Jegan
- 13. 5. Chemical Constituents Itconsist of glycerides of • Stearic acid • Palmitic acid • Oleic acid • Linoleic acid • Arachidic acid Jegan
- 14. 6. Use: • Usedas a emollient • Base for suppositories and ointments, creams • It reduces formation of stretch mark during pregnancy by keeping skin supple • Used as a ingredient in lotion, lip balm, lipstick, soaps Jegan
- 15. KOKUM BUTTER 1. Synonym:Goa butter, Kokum, kokum oil, mangosteen oil 2. Biological source: It is a fat obtained by expression from the seeds of Garcinia indica, Garcinia purpurea belonging to family Gutiferae 3. Geographical source: Thailand, China, Cambodia, India 4. Preparation: Jegan
- 16. Fruits are collected,dried and seeds are separated The kernels from the seeds are churned It is then boiled with water The melted fat is separated by skimming process The fat is then washed with water and decolorized 1 4 3 2 5 Jegan
- 17. 5. Chemical Constituents: •Seeds contain 30% fat • Kokum consist of glyceride of Stearic acid (55%) Oleic acid (40%) Palmitic acid (2.5%) Hydroxyl capric acid (10%) Linoleic acid (1.5%) Jegan
- 18. 6.Use: • It isused as nutritive • Demulcent • Astringent • Emollient • Used as a base in suppositories, creams, ointment, lotion balms Jegan
- 19. HYDNOCARPUS OIL 1. Synonym:Chaulmoogra oil, gynocardia oil 2. Biological source: It is fixed oil obtained by cold expression from ripe seeds of Teraktogenos kurzii, Hydnocarpus kurzii, Hydnocarpus wightiana and other species of Hydnocarpus belonging to family Flacourtiaceae 3. Geographical source: Burma, Thailand, Eastern India, China 4. Preparation: Jegan
- 20. Fruits are pluckedby suitable method Fruits are peeled by knife and seeds are washed in water Seeds are dried in sun Seeds are decorticated by mallet, hand hammer or decorticators Seeds crushed in expeller Extracted oil is stored in zinc barrels Jegan
- 21. 5. Chemical composition •Chaulmoogra oil contains glycerides of cyclopentenyl fatty acids like Hydnocarpic acid (50%) Chaulmoogric acid (25%) Gorlic acid (5%) • It also contains palmitic acid (6%) and oleic acid (12%) Jegan
- 22. 6. Use: • Usedin treatment of Leprosy The cyclopentenyl fatty acid exhibit specific toxicity for Mycobacterium leprae and Mycobacterium tuberculosis • Rheumatic pain • Heals wound and other skin problem Jegan
- 23. LARD 1. Biological source:It is the purified Internal fat obtained from the Abdomen of the hog Sus scrofa belonging to family Suidae 2. Preparation: Jegan
- 24. The abdominal fatsconsist of omentum and other parts of peritoneum The fats are washed to remove the salts or the preservatives used during storage They are then hung in a current of air for drying The omentum and parts of peritoneum are minced to break the membranous vesicles to liberate lard Heated to 50-60o C to melt lard The melted lard is seperated though muslin cloth Jegan
- 25. 5. Chemical Constituents: •Lard consist of about 60% olein and 40% stearin and palmitin mixture • The oil separated at 0oC is called the lard oil • About 100grams of lard contains 900 calories, 95mg cholesterol, 40gm saturated fat, 45gm monounsaturated fatty acids, 11gm polyunsaturated fatty acids, 0.6mg vitamin E, 0.1 mg Zinc, 0.2 mg selenium Jegan
- 26. 6. Use: • Usedas a ointment base • Used in food manufacturing • Pure Lard is used for cooking since it produces very little smoke and has pleasant taste • Used in difficult bowel movements, dryness in internal organs like dry cough, skin, eyes, nose and skin Jegan
- 27. LINSEED OIL 1. Synonym:Flax seeds, Alsi (Hindi) 2. Biological source: It is obtained by expression of dried ripe seeds of Linum usitatissimum belonging to family Linaceae 3. Geographical source: South America, England, Canada, Russia 4. Preparation: Jegan
- 28. • The driedseeds are crushed in rollers • Moistened and heated to 80-90 degree in steam to soften the seed tissue • Then pressed through hot hydraulic press at high pressure • The oil so obtained is treated with alkali to separate free fatty acid • Bleached with fullers earth or charcoal • On cooling the oil waxy substance are removed Jegan
- 29. 5. Chemical constituents: •Linseed oil contains Fixed oil (30-40%) Mucilage (6-10%) Protein (25%) Small amount of enzyme lipase A glycoside-linamarin • The carbohydrate present are Sucrose Raffinose cellulose On hydrolysis linseed oil produces fatty acids like • Linoleic acid • Oleic acid • Linolenic acid • Myristic • Stearic • Palmitic Jegan
- 30. 6. Use: • linseedoil is used as demulcent and in form of poultices for gouty and rheumatic swelling • Internally it is used for gonorrhoea and irritation of the genito-urinary system • Linseed oil has emollient, expectorant, diuretic, demulcent, and laxative properties • It is used in preparation of greases, polishes, varnishes, paints, putty, oil cloths, printing ink, tracing cloth, tanning leather etc. Jegan
- 31.
- 32. RICE BRAN OIL 1.Synonym: Rice oil 2. Biological source: It is obtained from the rice bran of the seeds of Oryza sativa belonging to family Graminae 3. Geographical source: 4. Preparation: Jegan
- 33. Dehusking of paddy toobtain rice bran It is heated by steam at temperature higher than 100oC to stop activity of lipase It is then dried to remove moisture The rice bran is impermeable to solvents so it first pressed in hydraulic press Oil is extracted with solvent in special continuous immersion extractors Distillation of oil is done to obtain crude rice bran oil Jegan
- 34. 5. Chemical constituents: •It contains both saturated and unsaturated fatty acid Unsaturated 80-85% Saturated 20-25% • The chief fatty acids are Oleic acid (40-45%) Linoleic acid (30-40%) Palmitic acid (12-18%) • It is rich in gamma-oryzanol and tocopherol Jegan
- 35. 6. Use: • Usedas edible oil • Used in manufacturing of cosmetics • Used as emollient • Used as antioxidants • Used in face, hair or baby formulations Jegan
- 36. SHARK LIVER OIL 1.Synonym: oleum selachoide 2. Biological source: Shark liver oil is the fixed oil obtained from the fresh and healthy livers of shark fish Hypoprion brevirostris belonging to family Carcharhinidae 3. Geographical source: Shark is found in seacoast of many European countries and in India in Tamil Nadu, Maharashtra and Kerala 4. Preparation: Jegan
- 37. Liver is removedfrom fish It is then cleaned thoroughly, freed from fatty substances and attached tissues like gallbladders Liver is heated in water at about 80oC The oil exudes, floats on the top and is separated The dehydrated oil is cooled to -2 to -5oC to separate stearin The suspended material is removed by centrifugation The oil is supplemented with desired amount of Vitamin A and Vitamin D Jegan
- 38. 5.Chemical Constituents: • Theactive principle of shark liver oil is vitamin A which varies from 15,000 to 30,000 I.U. per gram of the oil • It contains glycerides of saturated and unsaturated fatty acids Vitamin A Jegan
- 39. 6. Use: • Sharkliver oil used to treat xerophthalmia (abnormal dryness os surface of conjuctiva) occuring due to deficiency of vitamin A • Oil is used as nutritive tonic Jegan
- 40. BEESWAX 1. Synonym: Whitebeeswax, yellow beeswax 2. Biological source: It is purified wax obtained from honeycomb of hive bee, : Apis dorsata, Apis florea, Apis indica, Apis mellifera, belonging to family Apideae 3. Geographical source: it is available in abudance in Africa, India, Jamaica, Australia, California 4. Preparation: Jegan
- 41. After removal ofhoney, honeycomb is melted in boiling water On cooling the melted wax gets solidified and floats on the surface of water The wax is collected and melted again Poured into earthen vessels wiped with damp cloth The wax so obtained after cooling is known as yellow beeswax White beeswax obtained by chemically treating yellow beeswax Yellow beeswax is treated with potassium permanganate, chromic acid or chlorine White beeswax obtained Jegan
- 42. 5. Chemical Constituents: Beeswaxcontains • Myricin, • Cerotic acid • Melissic acid • Ceryl alcohol • Myricyl alcohol is formed on saponification of myricin Jegan
- 43. 6. Uses: • LipBalm. • Skin Moisturizer • Candles • Itch Relief • Wood Lubricant • Beeswax crayon • Waterproof Shoes and Boots • Furniture polish Jegan
- 44. CASTOR OIL 1. Synonym:Castor bean oil, ricinus oil, castor seed oil 2. Biological source: Castor oil is fixed oil obtained by cold expression of the seeds of Ricinus communis belonging to family Euphorbiaceae 3. Geographical source: India, Brazil, America, China 4. Preparation: Jegan
- 45. • q Castor seedsare obtained Fed into grooved rollers to crush the seeds so as to remove the seed coat Subjected to current of air to blow off the testas Kernels are fed to expellers at room temperature and pressure is applied to obtain oil The oil is filtered, steamed at 80-90oC for precipitation of poisonous principle ricin and enzyme lipase Oil is filtered and used for medical purpose The cake which remains contain ricin, lipase and oil The cake is grounded, steamed to 40-80oC and high pressure is applied This yields the second quality of oil which is used for industrial purpose Jegan
- 46. 5. Chemical Constituents: •Castor oil consist of glyceride of Ricinoleic acid Isoricinoleic acid Stearic acid Dihydroxy stearic acid • Castor oil also contains vitamin F • 90% of fatty acid content in castor oil is ricinoleic acid Ricinoleic acid is responsible for laxative property Jegan
- 47. 6. Use: • Mildpurgative • Fungistatic • Ointment base • Plasticizer • Ricinoleic acid is used in contraceptive creams and jellies • Oil used in manufacturing of linoleum and alkyl resins • Used in industrial production of coatings , textile industry, leather industry Jegan
- 48. WOOL FAT 1. Synonym:Lanolin, Agnin, Alapurin 2. Biological source: lanolin is the fat-like purified secretion of the sebaceous glands which is deposited into the wool fibres of sheep Ovis aries belonging to family Bovidae 3. Preparation: Jegan
- 49. Wool is cutand washed with soap or alkali An emulsion of wool fat called as wool grease forms in water Raw lanolin is separated by cracking the emulsion using sulfuric acid Wool grease floats on the upper layer and fatty acids are dissolved in lower layer Lanolin is purified by treating with sodium peroxide and bleaching with reagents Jegan
- 50. 5. Chemical Constituents: •Lanolin is a complex mixture of esters and polyesters of 33 high molecular weight alcohols and 36 fatty acids • It contains 3 types of fatty acids Aliphatic alcohols Steroid alcohols Triterpenoid alcohols • It also contains 3 types of acids Hydroxylated acid Saturated nonhydroxylated acid Unsaturated nonhydroxylated acid Jegan
- 51. • The chiefconstituents of lanolin are Cholesterol Isocholesterol Unsaturated monohydric alcohols of Lanoceric acid Lanopalmitic acid Carnaubic acid Jegan
- 52. 6. Use: • Usedas emollient • Water absorbable ointment base in many skin cream and cosmetics • Wool fat is readily absorbed through skin and helps in increasing the absorption of active ingredients incorporated in the ointment Jegan
- 53.