Preparation, characterization, release and antianemic studies of guar gum functionalized Iron complexes

Abstract

Guar gum is a neutral, non-ionic polysaccharide that has been extensively utilized in the food industry as a stabilizer, excipients, and emulsifier agent. An oxidized derivative of this edible guar gum was prepared and used as a complexing agent for iron to obtain a polysaccharide-bound iron (II) complex. The degree of oxidation varies between 30.12 and 60.63% with a corresponding aldehyde content (0.59–1.79 mmol/g) and carboxyl contents (0.49–1.62 mmol/g), which were determined by the titrimetry method. Sophisticated spectroscopic techniques characterized all the products. The natural polymer-based hydrophilic and hydrophobic formulations as coating were used for achieving the sustained or prolonged release from the complex tablets. Release studies of the tablets were carried out in different mediums of varying pH. The total iron available from the tablets was compared with that obtained from ferrous fumarate prepared under similar conditions, and the results were found to be comparable. Release results demonstrate the pH-sensitive behaviour of the guar gum-based delivery system towards the controlled release of iron. Antianemic effect of new functionalized guar gum iron complexes was investigated on male albino rats. The complexes may exhibit the potential to recover the hematological index of the albino rats with some positive effects on improving rat's growth with iron deficiency anaemia.