Development and evaluation of liquid oral phytoformulation of Phyllanthus amarus

Background

The leaves of Phyllanthus amarus (family: Euphorbiaceae) is reported to have good medicinal values such as antitussive properties. However the extract of the plant is very bitter, this constitutes a challenge in formulating an acceptable oral liquid dosage form. Therefore, the aim of this study is to develop a pleasant tasting liquid preparation of the extract by a taste masking technique as well as evaluate some physicochemical properties of the formulation that relate to its stability.

Methods

Six formulations (A–F) of the extract were prepared. To obtain the most stable and acceptable taste of the herbal syrup the physicochemical properties such as: colour, taste, pH, specific gravity, as well as its antioxidant activity were evaluated.

Results and discussion

Formulation C which contains ethanol, citric acid, glycerin and syrup BP as the taste masking agents was adjudged to have the most acceptable taste and stability. Generally formulations C showed a pH of 6.61 ± 0.02 and 6.62 ± 0.04, specific gravity of 1.24 ± 0.02 g/ml and 1.28 ± 0.01 g/ml immediately after formulation and after storage for 10 weeks respectively.

Conclusion

Formulating P. amarus extract with ethanol, citric acid, glycerin and syrup BP produced palatable and stable herbal syrup.