Effect of Excipients of Soft Pharmaceutical Forms on the Amount of Phenols in Crowns of Different Varieties of Syrian Eggplant

Abstract

The aim of this study is to calibrate the phenols present in the funnels of Syrian eggplant, to include them in pharmaceutical forms and to study the effect of excipients in these pharmaceutical forms on the content of phenols by calibrating the phenolic content in these prepared pharmaceutical forms.
The study was carried out on the suppression of the Syrian eggplant with its three varieties: the rectangular black eggplant (Baladi) - Daboli (Homsi) - Tadfi (Hamwi), and three types of extracts were calibrated for these types (ethanol extract 90%, aqueous extract, methanol extract).

The ethanol extract of the rectangular black eggplant showed the highest content among the nine extracts (three extracts for each species), and as a result, the rectangular black eggplant with its three extracts contained the largest amount of phenols, followed by the Daboli eggplant and finally the tadafi eggplant.
Four formulas of topical pharmaceutical forms were prepared, the phenolic content of these pharmaceutical forms was studied and the effect of excipients on phenols and their effective concentration in the pharmaceutical form was discussed.

The third formula was the best in comparison with the other formulations as it contained the highest level of phenols followed by the fourth formula and then the second formula and finally the first formula, and therefore there is a role for excipients in preserving or reducing the amount of phenols in the pharmaceutical form.