Determination of properties of pinhao starch: Analysis of its applicability as pharmaceutical excipient

The purpose of the present study was to characterize pinhao (Araucaria angustifolia seeds) starch, from raw and cooked seeds, through pharmaceutical properties and evaluate its applicability as pharmaceutical excipient. The pinhao starch was characterized by determining starch content, moisture, pH, flow properties, solubility, phenolic content, colorimetric analysis, X-ray diffraction, particle size distribution, morphology and thermal properties. For comparative purposes, the same parameters were evaluated for a commercial corn starch. The results showed that pinhao starch granules have a more rounded shape, present lower gelatinization temperature, has a more neutral pH and lower moisture content than corn starch. The cooked pinhao starch presents lower starch content, irregularity on size and shape, brownish color, phenolic compounds, amorphicity, passable flow and is classified as slightly soluble. The physicochemical and morphological characteristics preliminarily explored in the present study showed the applicability of pinhao starch as a pharmaceutical excipient. (C) 2013 Elsevier B.V. All rights reserved.