INVESTIGATING THE TABLETTING PROPERTIES OF CIPROFLOXACIN GRANULES CONTAINING DIFFERENT CONCENTRATIONS OF TACCA STARCH

Abstract

The tabletting properties of ciprofloxacin granules formulated into tablet with various concentrations of Tacca starch were investigated with a view to enhancing the dissolution profile and bioavailability of ciprofloxacin. Tacca starch was proposed as a potential disintegrating agent in direct compression tabletting. Tablets containing various concentrations of Tacca starch (2g, 3g, and 4g) were made and compared to a control sample of ciprofloxacin tablets without Tacca starch. The tableting properties, including weight variation, hardness, friability, disintegration time, and dissolution rate, were analyzed for all the batches. The dissolution study revealed that the tablets with Tacca starch had increased drug release rates, particularly in batches with higher concentrations of starch. Batch D (4g Tacca starch) exhibited the highest dissolution rate, with 48% drug release at 45 minutes. Hardness and friability tests revealed that a rise in the concentration of Tacca starch provided tablets with increased hardness and lower values for friability. Disintegration time was optimum for tablets prepared with 3g Tacca starch. The results suggest that Tacca starch can serve as an efficient excipient in tabletting modification and ciprofloxacin dissolution with respect to conventional excipients such as maize starch.