Excipient compatibility study of Hypericum perforatum extract (St. John's wort) using similarity metrics to track phytochemical profile changes.

The formulation of botanical dietary supplements is challenging due to their complex activity-composition relationship, as well as physical and chemical stability issues. As excipient compatibility testing is a major component of sound formulation development, the objectives of this work were: (1) explore excipient compatibility storage paradigms; (2) determine interactions between phytochemicals of interest in Saint John's Wort (SJW) with several excipients; and (3) explore the application of similarity metrics to the data. Modifications to conventional isothermal stress testing paradigms included additional storage conditions of heat and moisture (5, 50 degrees C, 5 and 0% added water), as well as more rigorous controls. Binary blends of SJW and ten commonly used excipients were prepared and neat SJW was used as control. After 3 weeks, the percentage remaining of each phytochemical was determined by HPLC. Several similarity metrics were applied to the data. Common storage paradigms were suitable for excipient compatibility testing when controls of neat material are stored under similar conditions and the percentage of phytochemicals remaining in excipient:SJW blends and neat SJW are compared. Excipient incompatibilities were determined for SJW phytochemicals of interest. Similarity metrics applied to the phytochemical profiles conveniently summarized the data. This work allows logical decisions to be made regarding the formulation of SJW.