New Sources of Calcium (Chicken Eggshells, Chelates) - Preparation of Raw Material and Tablets

Title:New Sources of Calcium (Chicken Eggshells, Chelates) - Preparation of Raw Material and Tablets

Volume: 19 Issue: 7

Author(s): Wioletta Siemiradzka*, Barbara Dolinska and Florian Ryszka

Affiliation:

• Department of Pharmaceutical Technology, Medical University of Silesia in Katowice, School of Pharmacy with the Division of Laboratory Medicine in Sosnowiec, Sosnowiec,Poland

Keywords: Calcium carbonate, calcium citrate, chicken eggshells, calcium chelate, release, tablet mass.

Abstract: Background: There are many calcium supplements available in the market, especially those containing calcium in the form of carbonate, which unfortunately is not absorbed by the body to a sufficient degree.

Method: Therefore, an attempt was made to prepare new sources of calcium, consuming the chicken eggshells as natural raw materials, which were used in preparation of tablets containing calcium carbonate and calcium citrate as well as tablets with calcium carbonate and calcium bisglycinate. The influence of raw material properties on the pharmaceutical availability of calcium from the obtained tablets was investigated.

Results: Based on the obtained calcium release profiles from the prepared tablets, it was found that the optimal source of calcium is a preparation containing calcium from chicken eggshells. It was found that both chicken eggshells and calcium bisglycinate (chelate) may be new, prospective sources of calcium. Calcium citrate prepared using eggshells as starting materials and bisglycinate is completely released within no more than 150 minutes.

Conclusion: In turn, calcium carbonate added to calcium bisglycinate statistically significantly prolonges the release of calcium ions to 4 hours.

Cite this article as:

Siemiradzka Wioletta *, Dolinska Barbara and Ryszka Florian, New Sources of Calcium (Chicken Eggshells, Chelates) - Preparation of Raw Material and Tablets, Current Pharmaceutical Biotechnology 2018; 19 (7) . https://dx.doi.org/10.2174/1389201019666180723103853