Formulation and evaluation of ginger lozenges

Abstract

The aim of this study was to formulate herbal lozenges containing ginger extract to presented as an alternative oral dosage form to be used as an effective and safe treatment for nausea and vomiting. The lozenges were formulated by molding method and wet granulation method for producing candy lozenges and compressed lozenges containing ginger extract, respectively. Ginger rhizomes were extracted with 95% ethanol by simple maceration process. The extract was identified by using high performance liquid chromatography (HPLC) method to analyze for 6– gingerol, which is the major chemical composition that act as the active compound. The physical properties of formulated lozenges such as appearance, hardness, friability and organoleptic properties were carried out for the optimization of the formulation. The result show that 6– gingerol content in the ginger extract that used in this study was found to be 12.59% w/w. Ginger extract can be formulated into lozenges. The formulation of candy lozenges (3.4 g per lozenge) containing 13.5 mg of ginger extract with liquid glucose, sucrose, citric acid, propylene glycol and the formulation of compressed lozenges ( 500 mg per tablet) containing 6.75 mg of ginger extract with sugar free based excipients as mannitol, corn starch, starch gel, sodium stearyl fumarate, aspartame and citric acid were the optimized formulations that successfully formulated and evaluated.