Elaboración y control de calidad de un jarabe antiparasitario a base de Chenopodium ambrosioides, Thymus vulgaris, carica papaya para la población infantil de la parroquia San Luis-Riobamba

Abstract

The objective of this research was to elaborate and control the quality of an antiparasitic syrup based on paico, thyme and papaya seed using the hot method with direct dilution of sucrose on the medicinal liquid, which was made in the laboratories of natural products and microbiology of the Faculty of Sciences of ESPOCH. The hydroalcoholic extracts were obtained by maceration of the leaves and seeds of the plants, then the ethanolic part was eliminated in the rotary evaporator where the aqueous part was obtained. In the formulation of the syrup, sucrose, glycerin, potassium sorbate, citric acid, methylparaben, purified water and 6 ml of paico, thyme and papaya seed extract were used. The finished product underwent a quality control covering organoleptic characteristics: flavor, odor, color, homogeneity; physicochemical properties: viscosity, pH, density, refractive index and microbiological analysis: Total Mesophilic Aerobes, Total Coliforms, Molds and Yeasts. The alcoholic extract showed the presence of terpenes, flavonoids and tannins, which are precursors of antiparasitic properties. After analyzing the results of the quality control of the final product, we found a homogeneous aspect of light green color, herbal odor, with a sweet taste, pH 4.01, viscosity of 169.6 cP, refractive index of 1.44 degrees Brix and density of 1.23 g/ml, so the formulation presented a high physicochemical and microbiological quality, finding the syrup free of contamination and in optimal conditions for its use. It is recommended to do a long-term stability study of the syrup and to investigate further the therapeutic properties of these plant species.