Obtain Cucurbitacin from Ecballium elaterium and Cucurbita pepo and Converting into a Pharmaceutical Form

  • Derya Duran Graduate School of Natural and Applied Science, Food Engineering, Turkey
Keywords: squirting cucumber, squash, cucurbitacin, black cumin oil, spray

Abstract

The squirting cucumber plant is widely used in the treatment of sinusitis,
rheumatism, and hepatitis.It is reported that the liquid obtained from fruits
is widely used in the treatment of sinusitis among people, especially in
Turkey. The active components of Nigella sativa seeds are shown to be
effective in inflammatory diseases caused by histamine. In this study, it was
aimed to create a spray form by extracting Ecballium elaterium and
Cucurbita pepo plants, which are easily found in almost every region of
Turkey, mixing them with black cumin oil which is used widely and
traditionally, and using inactive ingredients. Firstly, the amounts of
cucurbitacin D, I, B, E from Ecballium elaterium were determined by HPLC
and validation of cucurbitacin active substance analytical method was
performed. Physicochemical properties of the nasal spray including pH,
osmolality, specific gravity, and viscosity values were determined. Skin
irritation, sensitization, and cytotoxicity tests were performed on the final
product. The total amount of cucurbitacin D, I, B, E in squirting cucumber
was found to be about 4% of the fruit juice. The proportion of these
substances was also examined in squash juice and was found to be 0.033%
for the respective amount. Skin irritation, sensitization, and cytotoxicity
tests were performed in the obtained product and no adverse effects were
observed. In addition, physicochemical parameters of the spray, such as
pH, osmolality, specific gravity, and viscosity were measured. Results were
found as 6.179, 630 mOsmol/L, 55.4 Mpa/s and 1,080 g/cm3 at ph 25 ºC,
respectively.

Published
2019-03-02
How to Cite
Duran, D. (2019). Obtain Cucurbitacin from Ecballium elaterium and Cucurbita pepo and Converting into a Pharmaceutical Form. Journal of Food and Pharmaceutical Sciences, 7(1), 6-13. https://doi.org/10.22146/jfps.704