1. Pharmaceutical Aids
Pectin and Olive Oil
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2. Department of Technical Education Andhra Pradesh
Name : BVSN Murty
Designation : Lecturer in Pharmacy
Branch : PHARMACY
Institute : Govt.,Polytechnic for Women, Srikakulam
Year/Semester : I Year
Subject : Pharmacognosy
Subject code : PH103
Topic : Pharmaceutical Aids
Duration : 50 Mts
Sub Topic : Pectin and Olive Oil
Teaching Aids : PPT, Photographs
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ER-91/PH-103/1 of 5

3. Recap In the last class we learnt about:
Pharmaceutical aids monographs of
Starch
Kaolin
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4. Objectives
On completion of this period you would be able to know about:
The monographs of Pectin and Olive oil
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5. Pectin
Definition: Pectin is a complex carbohydrate found in nature in the middle lamella of plant cells forming colloidal solution in water.
Biological source :
By acid hydrolysis from inner portion of the rind of citrus peels Citrus limonis
Family : Rutaceae
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6. Pectin Important sources : Lemon peel Orange peel Apple Pomace Carrots
Sun flower heads
Papaya
Mangoes
Fig.62.1 Lemon fruit
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7. Pectin
Description :
Colour : Cream or
Yellowish powder
Odour : Odourless
Taste : Mucilaginous
Solubility : Soluble in alcohol and other organic solvents
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8. Pectin Standards: Loss and drying : Not more than 10%
Ash : Not more than 4 %
Acid insoluble ash: Not more than 0.4%
Chemical Constituents:
Total hydrolysis of pectin yields D-galacturonic acid, Methyl alcohol, Traces of Galactose and Arabinose.
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9. Pectin Chemical tests :
1. 10% aqueous solution forms stiff gel on cooling
2. 5 ml of 1% solution + 2% KOH solution
Transparent gel + dil.HCL
Gelatinous ppt White and flocculent PPT
Room Temperature
15 minutes
Boil
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10. Pectin Uses : Treat Diarrhoea, Internal or External haemorrhage
Emulsifying agent, Thickening agent for sauces, jams
Encapsulating agent
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11. Olive Oil Synonyms : Oleum olivae Biological Source:
It is the fixed oil expressed
from the ripe fruits of
Olea europoea
Family : Oleaceae
Fig.62.2 Olive fruits
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12. Olive Oil Geographical source: United states Italy Spain Greece Turkey
Tunisia
Syria
Fig.62.3 Olive fruits
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13. Olive Oil Solubility: Description:
Colour : Pale yellow or greenish yellow
Odour : Slight and Characteristic
Taste : Bland, Faintly acrid
Solubility:
Slightly soluble in Alcohol & miscible with Carbon
disulphide, Chloroform and ether
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14. Olive Oil Standards: Specific gravity : 0.910 to 0.915 (25OC)
Iodine value : 79 to 88
Saponification Value : 190 to 195
Free fatty acids :
The free fatty acids in 10 gm require for neutralisation not more than 5 ml of 0.1N sodium hydroxide
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15. Olive Oil
Chemical Constituents :
Olein
Palmitin
Linolein
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16. Olive Oil Uses : Emollient and soothing agent
Used to soften the skin and crusts in eczema and
Psoriasis
Nutrient, Demulcent, Mild laxative
Used as vehicle for oily suspensions for injections
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17. Summary In this class we learnt about
Pectin is the purified carbohydrate product obtained by acid hydrolysis from inner portion of rind of citrus peels Citrus limonis.
It is used as emulsifying agent, treat diarrhoea
Olive oil is fixed oil expressed from the ripe fruits of Olea europoea
It is used as Emollient, soothing agent,mild laxative
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18. Quiz Pectin is used as Encapsulating agent Diluent
Protective & Absorbent
All of the above
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19. Quiz 2. Pectin belongs to Rutaceae Apidae Rhodophyceae Graminae

20. Quiz 3. Olive oil is used as Adsorbent Vehicle Clarifying agent
All of the above
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21. Quiz 4. Olive oil is soluble in Water Alcohol Phenol Warm water

22. Frequently Asked Questions
Write the uses and constituents of Pectin
2. Write the monograph of pectin and Olive oil
3. What are Pharmaceutical aids. Give examples
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