Research Article
Antioxidant Potential and Emulsifying Properties of Kheri (Acacia chundra, Mimosaceae) Gum Polysaccharide
Abstract
Crude Kheri gum (KG) was purified using water as solvent and
ethyl alcohol as precipitating agent. Effect of temperature and
concentration on the surface tension of KG was determined.
Emulsifying properties of gum was evaluated using sunflower
oil as oil phase and purified water as continuous phase for
further preparations of emulsions which were evaluated in
terms of globular size, flow rate, emulsion capacity and emulsion
stability, foam capacity and foam stability and creaming(%).
Free radical scavenging properties of polymer was also studied
using ascorbic acid as standard against DPPHl (1,1-diphenyl-2-
picryl hydrazyl) and H2O2 as radical. At higher concentration of
KG better emulsifying and foaming properties were observed
due to the reduction in rate of coalescence and creaming.
Globular size of prepared emulsions ranged from 1.4 to 2.6μ.
Significant changes in globular size of prepared emulsions were
not detected after 45 days. The effective concentration (EC50)
sufficient to scavenge 50% of free radical generated using DPPHl
was found to as 36.53 ±2.03μg/ml and 11.09 ±3.21 μg/ml for
ascorbic acid and KG respectively. The effective concentration
(EC50) sufficient to scavenge 50% of hydroxyl ions generated
using H2O2 was calculated and found as 73.13± 1.98 μg/ml and
53.96 ± 1.53 μg/ml for ascorbic acid and KG respectively. So,
by the help of findings it can be concluded that KG can be used
as an emulsifying agent in food, cosmetic and pharmaceutical
industry with significant antioxidant potential.
References
- 1. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll 2003;17: 25-39. 2. Verma PRP, Razdan B. Studies on Leucaena lucocephala seed gum: emulsifying properties. Sci Ind Res 2003; 62: 198-206. 3. Malviya R, Sharma PK, Dubey SK. Modifications & applications of polysaccharides. LAP Lambert Academic Publishing. 2006; 1-60. 4. Malviya R, Sharma PK. Modification of polysaccharides: Pharmaceutical and tissue engineering applications with commercial utility (patents). Mater Sci Eng C 2016, 68: 929– 938. 5. Punjani B. Ethnobotanical aspects of some plants of Aravalli hills in north Gujarat. Anc Sci Life 2002; 21: 1-16. 6. Naji S, Sayed MAR. Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition. Food Biosci 2014; 5: 1-8. 7. Jahanbina K, Moinib S, Goharic AR, Emam-Djomehb Z, Masid P. Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots. Food Hydrocoll 2012;27: 14-21. 8. Malsawmtluangi C, Thanzami K, Lalhlenmawia H, Selvan V, Palanisamy S, Kandasamy R, Pachuau L. Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates. Int J Biol Macromolec 2014; 69: 192-9. 9. Ningsih IY, Zulaikhah S, Hidayat MA, Kuswandi B. Antioxidant activity of various Kenitu (Chrysophyllum cainito L.) leaves extracts from Jember, Indonesia. Agric Agric Sci Procedia 2016; 9: 378-85. 10. Garti N, Madar Z, Aserin A, Sternheim B. Fenugreek Galactomannan as food emulsifiers. Food Sci Technol 1997; 30: 305-11. 11. Garti N, Aserin A. Surface and emulsifying properties of a new gum extracted from Portulaca oleracia L. Food Hydrocoll 1999; 13: 145-55. 12. Sun C, Gunasekaran S, Richards MP. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in- water emulsions. Food Hydrocoll 2007; 21: 555-64. 13. Taherian AR, Fustier P, Ramaswamy HS. Effects of added weighting agents and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. J Food Process Eng 2007; 30: 204-24. 14. Koocheki A, Kadkhodoee R, Mortazavi SA, Shahidi F, Taherian AR. Influence of alyssum homolocarpum seed gum on the stability and flow properties of o/w emulsion prepared by high intensity ultrasound. Food Hydrocoll 2009; 23: 2416- 24.
Kheri (Acacia chundra, Mimosaceae) reçine polisakkaritinin emülsifiyan özellikleri ve antioksidan potansiyali
Abstract
Ham Kheri reçinesi (KG) çözücü olarak su, çöktürme ajanı
olarak etil alkol kullanılarak saflaştırılmıştır. Sıcaklığın ve
derişimin KG’nin yüzey gerilimine olan etkileri tespit edilmiştir.
Reçinenin emülsifiyan özellikleri yağlı faz olarak ayçiçek yağının
sulu faz olarak saf suyun kullanıldığı bir emülsiyon sisteminde
çalışılmış ve damlacık büyüklüğü, akış hız, emülsiyon stabilitesi,
köpük oluşturma ve köpük stabilitesi ve kremleşme (%)
parametreleri saptanmıştır. Polimerin serbest radikal süpürücü
özelliği radikal olarak DPPHl (1,1-difenil-2-pikril hidrazil)
ve H2O2 kullanılarak çalışılmış, standart olarak askorbik
asit kullanılmıştır. KG’nin yüksek derişimde kullanıldığında
daha iyi emülsifiyan etki ve daha yüksek köpüklenme özelliği
gösterdiği azalan kaynaşma ve kremleşme hızına bağlı
olarak yorumlanmıştır. Hazırlanan emülsiyonların damlacık
büyüklüğü 1.4- 2.6μ arasında ölçülmüştür. Kırkbeş gün sonra
yapılan ölçümlerde emülsiyonların damlacık büyüklüğünde
değişme görülmemiştir. DPPHl kullanılarak yapılan deneylerde
oluşan serbest radikalleri %50 oranında süpürmek için yeterli
etkili derişim değeri (EC50) askorbik asit ve KG için sırasıyla
36.53 ±2.03μg/ml ve 11.09 ±3.21 μg/ml olarak bulunmuştur.
H2O2 kullanılarak yapılan deneylerde oluşan hidroksil
iyonlarını %50 oranında süpürmek için yeterli EC50 askorbik
asit ve KG için sırasıyla 73.13± 1.98 μg/ml ve 53.96 ± 1.53 μg/ml
olarak bulunmuştur. Elde edilen veriler ışığında, KG’nin gıda,
kozmetik ve ilaç endüstrisinde antioksidan potansiyali de olan
bir emülsiyon ajanı olarak kullanılabileceği düşünülmektedir.
References
- 1. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll 2003;17: 25-39. 2. Verma PRP, Razdan B. Studies on Leucaena lucocephala seed gum: emulsifying properties. Sci Ind Res 2003; 62: 198-206. 3. Malviya R, Sharma PK, Dubey SK. Modifications & applications of polysaccharides. LAP Lambert Academic Publishing. 2006; 1-60. 4. Malviya R, Sharma PK. Modification of polysaccharides: Pharmaceutical and tissue engineering applications with commercial utility (patents). Mater Sci Eng C 2016, 68: 929– 938. 5. Punjani B. Ethnobotanical aspects of some plants of Aravalli hills in north Gujarat. Anc Sci Life 2002; 21: 1-16. 6. Naji S, Sayed MAR. Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition. Food Biosci 2014; 5: 1-8. 7. Jahanbina K, Moinib S, Goharic AR, Emam-Djomehb Z, Masid P. Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots. Food Hydrocoll 2012;27: 14-21. 8. Malsawmtluangi C, Thanzami K, Lalhlenmawia H, Selvan V, Palanisamy S, Kandasamy R, Pachuau L. Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates. Int J Biol Macromolec 2014; 69: 192-9. 9. Ningsih IY, Zulaikhah S, Hidayat MA, Kuswandi B. Antioxidant activity of various Kenitu (Chrysophyllum cainito L.) leaves extracts from Jember, Indonesia. Agric Agric Sci Procedia 2016; 9: 378-85. 10. Garti N, Madar Z, Aserin A, Sternheim B. Fenugreek Galactomannan as food emulsifiers. Food Sci Technol 1997; 30: 305-11. 11. Garti N, Aserin A. Surface and emulsifying properties of a new gum extracted from Portulaca oleracia L. Food Hydrocoll 1999; 13: 145-55. 12. Sun C, Gunasekaran S, Richards MP. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in- water emulsions. Food Hydrocoll 2007; 21: 555-64. 13. Taherian AR, Fustier P, Ramaswamy HS. Effects of added weighting agents and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. J Food Process Eng 2007; 30: 204-24. 14. Koocheki A, Kadkhodoee R, Mortazavi SA, Shahidi F, Taherian AR. Influence of alyssum homolocarpum seed gum on the stability and flow properties of o/w emulsion prepared by high intensity ultrasound. Food Hydrocoll 2009; 23: 2416- 24.
There are 1 citations in total.
Details
| Subjects | Health Care Administration |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | June 24, 2017 |
| Published in Issue | Year 2017 Volume: 21 Issue: 3 |