Formulation and Evaluation of Fast Disintegrating Tablets Containing Broccoli Extract (Brassica oleracea) Using Crospovidone and Ac-Di Sol as Superdisintegrants

Abstract

Broccoli (Brassica oleracea) is known to contain flavonoid and glucosinolate compounds that act as acetylcholine enzyme inhibitors to improve memory in humans. To be practical and easy to use, broccoli is made in tablet dosage form. This study aims to determine the effect of the super disintegrants concentration of crospovidone and Ac-Di Sol on the physical quality of the Fast-Disintegrating Tablet (FDT) of broccoli extract. A total of 3 formulas were made using the wet granulation method and different concentrations of crospovidone and Ac-Di Sol, namely formula 1 (crospovidone 5% : Ac-Di-Sol 2%), formula 2 (crospovidone 4.5% : Ac-Di-Sol 2.5%), and formula 3 (crospovidone 4% : Ac-Di-Sol 3%). Tablet quality testing included hardness, friability, disintegration time, wetting time, and determination of total flavonoid content of tablet. The results of tablets have a brownish white colour with black spots, are round with a flat surface, have a distinctive odour, and have a slightly bittersweet taste. ANOVA statistical analysis of tablet hardness (p > 0.05) showed that there was no significant effect of crospovidone and Ac-Di-Sol concentrations on tablet hardness. While other test results showed a significant effect of crospovidone and Ac-Di-Sol concentrations on tablet friability (p < 0.05), disintegration time (p < 0.05), and wetting time (p < 0.05). Formula 1 (crospovidone 5% and Ac-Di-Sol 2%) is the best formula based on the physical quality of tablets, with an average tablet hardness value of 2.23 kp, friability of 0.95%, disintegration time of 1 minute 37 seconds, wetting time of 1 minute 15 seconds, and total flavonoid content of 2.62 mg QE/g (101.83%).