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Vol. 26 No. 1 (2014): Vol 26 Issue 1

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Extraction and Characterization of Gum from Cordia myxa

https://doi.org/10.14233/ajchem.2014.15346
Muhammad Abdul Haq
Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan
Abid Hasnain
Department of Food Science & Technology, University of Karachi, Karachi-75270, Pakistan
Khalid Jamil
Food & Marine Resources Research Centre, PCSIR Laboratories Complex, Off University Road, Karachi-75280, Pakistan
Muhammad Samee Haider
Food & Marine Resources Research Centre, PCSIR Laboratories Complex, Off University Road, Karachi-75280, Pakistan

Corresponding Author(s) : Muhammad Abdul Haq

abdul.haq@uok.edu.pk

Asian Journal of Chemistry, Vol. 26 No. 1 (2014): Vol 26 Issue 1

Abstract

This study aimed to develop an extraction method of gum cordia and characterize the resulting gum from the fruits of Cordia myxa. Heating the fruits at 90 °C for 0.5 h with water (fruit: water, 1:4) containing 1000 mg kg-1 sodium metabisulfite was found to be sufficient to produce low colour gum. The yield of gum was approximately 1.5 % based on fresh fruit weight. The gum was found to be different in composition than previously reported gum from C. abyssinica. The gum was high in protein (12 %) and low in degree of methylation (10 %). Gel permeation chromatography resolved two fractions in the gum having average molar mass of 1.9 × 106 and 4 × 103 g mol-1 respectively.

Keywords

Cordia myxa Gum Polymer Mucilage Molecular mass
Abdul Haq, M., Hasnain, A., Jamil, K., & Samee Haider, M. (2013). Extraction and Characterization of Gum from Cordia myxa. Asian Journal of Chemistry, 26(1), 122–126. https://doi.org/10.14233/ajchem.2014.15346
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