Published Paper Details:

Gelatin possesses five basic properties that make it suitable for the manufacture of capsules: It is nontoxic, widely used in foodstuffs, and is acceptable for use worldwide. It is readily soluble in biological fluids at body temperature. It is a good film forming material producing a strong flexible film. Gelatin is a substance of natural origin that does not occur as such in nature. Gelatin is a heterogeneous product derived by hydrolytic extraction of animal collagen, a natural protein, which occurs in the skin, bones and connective tissue of the animals. The prepared beetroot powder was filled in the purchased gelatine capsule. About 3g of beetroot powder was filled in the capsule using gloves in a closed and sterilized area. The weight of each the capsule was about 5g. It was then preserved in a polyethylene zip cover and sealed for further analysis. From the Table it is clear that phytoconstituents such as alkaloids, carbohydrates, flavonoids, tannins and terpenoids are actively present in the prepared capsule. The colour which is the measure of the concentration is measured calorimetrically. As a result the beetroot sample appeared red in colour and using the obtained calorimetric value the observed value of the sample was determined to be 6.28 mg of Iron.