Browsing by Author "Osei-Asare, C."
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Item Approaches for the Elimination of Microbial Contaminants from Lippia multiflora Mold. Leaves Intended for Tea Bagging and Evaluation of Formulation(Advances in Pharmacological and Pharmaceutical Sciences, 2022) Kumadoh, D.; Archer, M-A.; Kyene, M.O.; Yeboah, G.N.; Adi-Dako, O.; Osei-Asare, C.; Adase, E.; Mintah, S.O.; Amekyeh, H.; Appiah, A.A.Elimination of microorganisms from herbal products has been a major concern due to its implicated health risk to consumers. Drying of herbal materials has been employed for centuries to reduce the risk of contamination and spoilage. )e present study adopted three drying approaches in an attempt to eliminate microorganisms from Lippia multiflora tea bag formulation. )is study also evaluated the tea bags and optimized the extraction procedure. )e L. multiflora leaves for tea bagging were air-dried and milled (A), oven-dried and milled (B), and microwaved (the milled air-dried leaves) (C). )e moisture contents were determined at 105°C ± 2°C for 2 hours to constant weight. Phytochemical parameters such as phytochemical constituents, total water extractive, and pH were assessed. )e microbial safety and quality of the L. multiflora tea bags were evaluated using the British Pharmacopoeia 2019 specifications. )e uniformity of the mass of the formulated tea bags was also determined. Extraction from the Lippia tea bags was optimized. )e results showed that using the approaches (A, B, and C) adopted for drying and processing, the moisture contents of the formulated tea bags were in the range of 9.75–10.71% w/w. All the formulated tea bags contained reducing sugars, phenolic compounds, polyuronides, flavonoids, anthracenosides, alkaloids, saponins, and phytos terols. )e pH range of the formulations was 7.11–7.54, whereas the total water extractive values were in the range of 19.12–20.41% w/w. )e one-way analysis of variance demonstrated no significant difference in the data obtained from the results from A, B, and C. )e formulation from A was found to be unsafe for consumption due to unacceptable microbial contamination limits. Microbial load of the formulations from B and C were within the BP specifications. All the batches of the formulations passed the uniformity of mass test. An optimized extraction procedure was obtained when one tea bag was extracted in 250 mL of hot water within the specified time. L. multiflora leaves meant for tea bagging should be oven-dried or microwaved before tea bagging for safe consumptionItem Managing Vibrio cholerae with a local beverage: preparation of an affordable ethanol based hand sanitizer(Heliyon, 2020-01-10) Adi-Dako, O.; Osei-Asare, C.; Oppong, E.E.; Apenteng, J.A.; Kumadoh, D.; Ansah, A.A.; Ohemeng, A.Research indicates an increased use of hand sanitizers globally, and in particular developing countries where bacterial epidemics such as cholera are common. While there is evidence of availability, high demand and use of hand sanitizers, the incidence of cholera in developing countries remains unabated. Several reasons have been put forward, and cost of hand sanitizers remains dominant. It is in response to this contradictory situation of availability but limited access, that this study was conducted to present an alternative option of formulating a high quality and cost effective ethanol-based sanitizer from a Ghanaian local beverage (akpeteshie). The concentration of ethanol in akpeteshie was determined using gas chromatography. An Ethanol based hand sanitizer (Sample C) was formulated with akpeteshie and tested against Vibrio cholerae using the microbial time -kill kinetics assay. Commercially available ethanol based Equi-Clean hand sanitizer (62%) (Sample D) was used as the standard. Results show that the akpeteshie contained 73.08% ethanol and formulated product (Sample C) contained 63.70% ethanol. Viscosity and pH of Sample C were; 89 rpm (1.48 cps) and 7.30 respectively whiles that of Sample D were; 80 rpm (1.33 cps) and 7.50 respectively. The formulated product (Sample C) was effective against Vibrio cholerae with a gradual reduction in microbial count upon exposure to the organisms at time intervals of 0, 5, 15, 30, 60 and 120 min.Item Subchronic toxicity studies of cocoa pod husk pectin intended as a pharmaceutical excipient in Sprague Dawley rats(Journal of Pharmacy and Pharmacognosy Research, 2018-06) Adi-Dako, O.; Ofori-Kwakye, K.; Kukuia, K.K.E.; Asiedu-Larbi, J.; Nyarko, A.; Kumadoh, D.; Osei-Asare, C.Context: Excipients play a key role in the quality of medicines and contribute to viable delivery systems. This has intensified the search for new natural polymer pharmaceutical excipients. Cocoa pod husks (CPHs) are a rich source of pectin. A study of CPH pectin showed that it possesses the requisite physicochemical properties to be employed as a multi-functional pharmaceutical excipient. However, the safety of this natural polymer has not been evaluated. Aims: To conduct sub-chronic toxic effects of CPH pectin in Sprague Dawley rats to assess its safety as a pharmaceutical grade excipient. Methods: CPH pectin at doses of 0.714, 7.14, and 71.4 mg/kg were administered to male and female Sprague-Dawley rats by oral gavage over a 90-day period. Parameters assessed were food and water intake, urinalysis, serum biochemistry, wet organ weights, histopathology and pentobarbital-induced sleeping time. Results: CPH pectin at the orally administered doses had no significant effects on feed and water intake nor on biochemical parameters, except elevations in alkaline phosphatase at the medium and high dose in the female rat. There were also reductions in creatine kinase in both male and female rats at the medium dose after 60 days, suggesting a potential cardioprotective effect of CPH pectin. Conclusions: There were no adverse effects of CPH pectin on the kidneys, wet organ weights and histopathology of the rat tissues. Subchronic administration of cocoa pod husk pectin therefore, has no significant toxic effects. © 2018 Journal of Pharmacy & Pharmacognosy Research.