1. Ma. HAIDEE A. MABBORANG - Ph.D., Cagayan State University, Carig Campus, Tuguegarao City, Philippines.
This study primarily aimed to extract gelatin from chicken bones which could be used as basic raw material for pharmaceutical capsule preparation. The processing of the raw, fresh bones into gelatin involved the following stages: degreasing/defatting, demineralization, conditioning and pretreatment, extraction, drying, grinding to the desired grain size, packing in airtight containers. The gelatin obtained is yellowish in color, has a slight but not disagreeable odor and is stable on dry air. It is insoluble in cold water, but dissolves readily in hot water. It is slightly soluble in acetic acid and alcohol but soluble in hot solution of glycerine and water. It is insoluble in organic solvents such us ether, chloroform and mineral oil. Its viscosity is 1.1816 poise. Based on the USP and Merck’s requirement for Identification Test for commercial gelatin, the gelatin obtained from chicken bones passed the standard set up. For the Microbial Limits Determination, the chicken bone gelatin did not exceed the total plate count of 1,000 microbes per gram of sample. The determination of gelatin-water concentration for capsule preparation showed that the 1:1.5 concentrations suited best which was supported from ITDI Pigskin/bones gelatin results. In conclusion, chicken bones are therefore good source of gelatin using petroleum ether as solvent.
CHICKEN BONES AS GELATIN SOURCE FOR PHARMACEUTICAL PREPARATIONS