Extraction and Purification of Yellowfin Tuna Fishbone Flour as an Ingredient of Future Traditional Medicine
Journal Title: IOSR Journal of Pharmacy (IOSRPHR) - Year 2017, Vol 7, Issue 11
Abstract
ABSTRACT: Yellowfintunafishbone flour contains high macro and micro minerals from its bone which can be used as an alternative ingredients to supply minerals for those who are allergic to dairy products. High quality extraction of fishbone will produce high quality medicine ingredients in the future. Medicine refers to any ingredients that can be used to influence and modify the physiological and pathological state to determine the diagnose, prevention, medicine, and health improvement of the patients in pharmaceutical field. The objective of this study is to perform extraction and purification procedures to fishbone flour as the future ingredient of natural medicine. This study employed an experiment design by trying out different solvents in boiling the fishbone to produce high quality fishbone flour. The result of this research shows that the best quality fishbone powder was obtained from the process that used ascorbic acid at the lowest level and acetate acid at (0.91-0.83 g/ml) and the highest absorbance ability found by adding NaOH and the lowest ability with acetate acid at (81,7;44.71 g/ml), while the highest whiteness level was also obtained from the use of NaOh and the lowest one was obtained by using acetate acid at (44;21.2 g/ml). The highest water content was obtained from the use of of HCL while the lowest was found using acetate acid at (10.80;5.61%). The highest ash content was produced from the use of NaOH and the lowest at (56.7;55.1 g/ml). Meanwhile,the highest fat level was obtained from the use of acetate acid and the lowest one from NaOH (56.7;55.1 g/ml). Lastly, the highest protein was obtained from the treatment using NaOH and the lowest one using acetate acid (23.1-20.4 g/ml).
Authors and Affiliations
Ahmad Talib, Kartini Zailani
Keywords
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