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Analytical Study On Three Types Of Gum From Sudan K. K. Taha *1, R. H. Elmahi 1 , E. A. Hassan 1 , S. E. Ahmed 2and M. H. Shyoub3 (1)
(2)
College of Appl. & Ind. Sciences, University of Bahri, Khartoum ,Sudan. College of Science, Sudan University of Science & Technology, Khartoum, Sudan. (3) College of Pharmacy, University of Khartoum, Khartoum, Sudan (Received: June 03, 2012; Accepted: August 23, 2012)
Abstract— In this research the properties of three types of Gum grown in Sudan i.e. Gumminesina olibanum, Guar Cyamopsis teyragonlobus and Combretum Combertaceae were investigated. The tested physicochemical parameters were: moisture and ash contents, nitrogen, protein, pH, equivalent weight, uronic acid, tannin content, specific rotation and viscosity. The analysis results showed: 5.35, 6.70 and 9.10 % moisture content, 1.77, 0.63 and 4.33 % ash , 0.27, 0.71 and 0.96 % nitrogen, 1.68, 4.18 and 6.45 % protein, - 40.31, + 75.87 and -38.10 specific rotation, 3.85, 5.62 and 5.25 pH values, 1.335, 1.336 and 1.338 refractive indeces, 0.150, 0.233 and 0.079 % tannin, 3.23, 0.46 and 2.49 viscosity for olibanum, guar and combretum respectively. The main sugars present were 6.10, 2.05 and 8.23 % arabinose and 6.93, 39.22 and 48.79 % galactose for olibanum, guar and combretum respectively. Low percent of manose, rhamnoe and D-glucuronic acid were reported. The elemental content of sodium, calcium, potassium, magnesium, copper and phosphorus was determined. The water holding capacity was found to be: 65.15, 60.35 and 65.40 for olibanum, guar and combretum respectively. While the emulsifying stability was found to be: 1.046, 0.037 and 1.006 for olibanum, guar and combretum respectively. The FTIR spectra supported the existence of sugar moiety in the composition of gum. The findings indicated that combertum has good gum properties close to those of gum Arabic. Index Terms— Physicochemical properties, olibanum, guar, combretum, gum.
I. INTRODUCTION
G
ums are exudates from truck, fruit or branches of trees
due to injury, fungal infection or scission. The gum is used in food industries [Glickman 1982, Walker 1984 and Rodge et al. 2012], pharmaceutical and many other industries [FAO, 1996, Adeleye et al, 2011 and Ikoni and Ignatius 2011]. Gum is a polysaccharide of hydrocolloids [Williams and Philip 2000]. The Gum Arabic obtained from Acacia is the mostly utilized type of gum due to its good properties. Other types of gum may be used as a substituent of Gum Arabic after the study of their physico-chemical properties and their functionality. Gumminesina olibanum (frankincense) is a
* Corresponding author. Tel: +249-916934411 E-mail: kamaltha99@rediffmail.com, kamaltha1012@yahoo.com
natural oleo- gum- resin obtained from the park of genus Boswellia (Marinetz et al., 1988). It is used for its fragrance, chewing gum and wood and medicinal uses (Culioli et al., 2003, Marinetz et al., 1988, Shao et al., 1998, Sharma et al., 2001). The Guar gum or Cyamopsis tetragonolobus is obtained from the seed endosperm. It gained its commercial value so recently after isolation of galactomannan which is a gummy material (Murwan K.S. and Abdalla A.H, 1988). Guar gum is used as an emulsifier, thickener, stabilizer in a wide range of food and other industrial applications (Marina et al. 2007). The gum combretum from the park of Anogessus leiocarpus, family Combertaceae grows in many parts of the Sudan gum belt [Hamza, 1990]. The Anogeissus leiocarpus tree is widely distributed in Africa, from Senegal to the west Sudan and Ethiopia to the east and in the south to Zaire (Hans, 1990). Combertum is used as food (Ahmed et al. 2009) and as medicinal plant in Africa (Welch 2010). The aim of this work is to study the physicochemical properties and the functionality of these three types of gum and compare them with those of Gum Arabic in an attempt to use them as an alternative or substituent to it.
II. MATERIALS AND METHODS The Guar seeds sample was collected from Singa (South East of Sudan), Combretum and Olibanum from Kordofan (west of Sudan). The seeds of guar were soaked in water for 12 hours and then hand pound to separate the endosperm from the hull and germ. The endosperm was over-dried and 105 ᴼC for 20 minutes. It was kept in polyethylene bags. The samples were ground into fine powder using an electric mill and kept in labeled glass containers for analysis. The moisture was obtained by heating two grams of each sample of gum at 105 ᴼC in an oven until a constant weight and calculated as difference. Ash content was by heating one gram of a dry sample in a muffle furnace at 550 ᴼC for eight hours and the ash was weighed. The pH were determined for 1 % solution by AOAC (1990) methods. The micro kjedal's method (AOAC 1984) was employed to determine nitrogen. The protein was calculated by multiplying the nitrogen content by 6.6 [Anderson 1986]. The sugars were obtained via hydrolysis by the methods described by Randal et al.(1989) using High Performance Liquid Chromatography (HPLC). The molecular weight by the Encyclopedia of Chemical Technology (1966)
J OURNAL OF FOREST PRODUCTS & INDUSTRIES, 2012, 1(1), : 11-16
by adding 3 % sample solution to amberlite resin, then titrating with standard sodium hydroxide. Unonic acid was determined by multiplying the molecular weight of uronic acid (149) by 100 and dividing by the equivalent weight. The tannin content was determined using the modified method of Price et al. (1978) using vanillin and 8 % HCl as solvent while d (+) catchin for standard curve preparation. Optical rotation was determined according to Noble et al. (1989). Cations were determined by atomic absorption using Perkin Elmer 380 atomic absorption spectrometer. The infra red spectra for the solid samples in KBr disc were recorded by Japanese made SHIMADZU CORPORATION Infrared Spectrophotometer Fourier Transform Model –FTIR 8400S with 4 cm-1 resolution. Emulsifying stability and water holding capacity were determined according to the method described by Eltayeb (1999).
III. RESULTS AND DISCUSSION The experiments were carried out in triplets whenever possible and the average was calculated and tabulated in Table (1). Table (1) Physicochemical properties of the three samples of gum
Property / Sample
Guar
Combretm
Olibanum
Moisture %
6.70
9.10
5.38
Ash %
0.63
4.33
1.77
Nitrogen %
0.71
0.96
0.27
Protein %
4.18
6.45
1.68
Specific rotation
+75.87
-38.10
- 40.31
pH
5.62
5.25
3.85
Refractive index
1.336
1.338
1.335
Equivalent weight
27270
1320
561
Tannin %
0.233
0.79
0.15
Uronic acid %
8.30
14.69
34.61
viscosity
0.46
2.49
3.23
The moisture content ranged between 9.10 % for combretm as the highest and olibanum as the lowest 5.38 %. The moisture content for combretum is similar to the value reported by Sabah Elkheir et al. (2008) and Siddig (1996) for Acacia Senegal and Ademoh and Abdullahi (2009) for combretum from Nigeria. The moisture content value obtained in this study for olibanum lies within the 1.02 to 6.66 % reported by Al-Harrasi et al. (2012). Sabah Elkheir et al. (2012) reported4.8 – 8.7 % moisture content for guar in agreement with the values obtained in this study. The ash content is highest for combretum with 4.33 %, the lowest for guar 0.63 % and olibanum 1.77 %. The ash content
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of guar is similar to those obtained by Sabahelkheir and Abdalla (2008) for guar and also to the values reported by Akoto et al. (2008) for cashew tree gum. The recent values for ash content of guar (0.50 – 1.3 %) determined by Sabah Elkheir et al. (2012) support the values obtained in this study. Thus the result determined lies within the range mentioned. On the other the value obtained for combretum is within the range of Acacia Senegal (Sabah El-kheir et al. 2008). The ash content for olibanum agrees with finding of Al-Harrasi et al. (2012) who reported 5.41 – 11.54 % for samples collected from Oman. The nitrogen and protein contents for guar were 0.71 and 4.18 % respectively, while for combertm 0.96 and 6.45 % and for olibanum 0.27 and 1.68 %. The protein content obtained for guar is within the range of 3.5 – 5.0 % reported by Sabahelkheir and Abdalla (2009) for guar and Ahmed et al. (2009) for Anogsissus leiocarpus, while the values for combretum and olibanum coincide with those determined by Karamalla et al. (1998) and Al-Harrasi et al. (2012). Willaim et al. (1990) reported that protein rich gums have lower glucouronic acid content. A similar trend can be seen in table (1) of this study. The specific rotation values obtained were – 38.10, +75, 0 and - 40.3 for guar, combretum and olibanum respectively. The value obtained for guar lies within the +20 to +76 range found by Sabahelkheir and Abdalla (2008) and Sabah Elkheir et al. (2012) for guar. On the other hand the value for combretum is almost similar to that reported by Ahmed et al. (2009) for Anogsissus leiocarpus. The pH measurements revealed that olibanum is most acidic among the three types with pH = 3.85 while guar was the less acidic with pH = 5.62 and combretum with pH = 5.25. The pH value for guar falls within the 5.0 to 7.0 limit reported by Sabahelkheir and Abdalla (2008) and Sabah Elkheir et al. (2012) for guar. The pH of combretum is almost similar to that found by Ademoh and Abdullai (2009) for the gum of the same species from Nigeria and Ahmed et al.(2009) for species from Sudan. The refractive indices for the three samples ranging between 1.335 and 1.338 which is almost identical to those reported by Ahmed et al. (2009) and Sabah Elkheir et al. (2008). The equivalent weight for conbretum was found to be 1320 which is close to that found by Ahmed et al.(2009) for combretum and Tahir et al. (2007) and Siddig (1996) for Acacia senegal. The tannin content was 0.233, 0.079 and 0.15 % for guar, combretum and olibanum respectively. These values lie within the range 0f 0.07 – 1.33 % reported by Ahmed et al. (2009). The relative viscosity for guar was found to be 0.463 in agreement with the values reported by Sabahelkheir and Abdalla (2008) and Sabah Elkheir et al. (2012) for guar. The olibanum is the most viscous with relative viscosity 3.20 while combretum had a relative viscosity of 2.49. The values determined are less than those of reported for Acacia senegal (Sabah Elkheir et al. 2008).
Table (2) Mineral Contents of The three samples (mg / kg)
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Sample / Element
Na
Ca
K
Mg (%)
Cu
Pb
Guar Combretum Olibanum
468.9 4185 4.524
10.9 3248 2.272
142.2 4222 0.651
0.4 0.3 02
10 20 30
25 23 14
The major detected cations were sodium, magnesium, calcium and potassium and the minor were copper and lead Table (2). Similar values were reported by Ademoh and Abdullahi (2009), Ahmed et al.(2009) and Sabah Elkheir et al. (2012).
This result agrees with the ash content values obtained. The high elemental content of combretum justifies the large value for its ash content. The same trend is observed for guar with less ash content and low element content.
Table (3) Sugar percentage content of the three samples Glucouronic acid Rhamnose Arabinose 2.53 2.05 5.52 7.77 8.23 0.29 6.10
Sample / Sugar Guar Combretum olibanum
The percentage of sugars obtained by HPLC after acid hydrolysis is represented in Table (3). Guar consist large percent of mannose and galactose with less arabinose and glucouronic acid. The analysis of guar carried out by Sabahelkheir and Abdalla (2008) showed that mannose and galactose are the major monosaccharide constituents.
Mannose 51.53 -
Galactose 39.22 48.79 6.93
The presence of sugars is supported by the functional group in the FTIR spectra (Fig. 1a & b) where the functional groups – OH (3423 cm-1), CH3O- (1731 cm-1), -COO- 1634 and 1434 cm-1 and 1242 cm-1 for CH3CO were reported by Vinod et al. (2007).
75
%T
70
65
60
1434.94
1128.28
1242.07
1649.02
1731.96
2933.53 50
1377.08
55
1054.99
3419.56
45
40
4000 G
3500
3000
2500
2000
1750
1500
Fig. (1 a): FTIR spectrum of combretm
1250
1000
750
500 1/cm
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J OURNAL OF FOREST PRODUCTS & INDUSTRIES, 2012, 1(1), : 11-16
2358.78
90
%T
85
80
75
70
1456.16
1658.67
65
1377.08
60
1078.13 1045.35
1242.07
1718.46
3423.41
55
2929.67
50
45 4000
3500
3000
2500
2000
1750
1500
1250
1000
750
500 1/cm
Fig. (1 b): FTIR spectrum of olibanum
Fig. (2a): Water holding capacity of the three samples of gum
Fig. (2b): Emulsifying stability of the three samples of gum
The functionality of the three types of gum under study is tabulated in Figures (2 a & b). The guar samples recorded the least water holding capacity (60.35) and emulsifying stability (0.37). The water holding capacity is larger for combretm and olibanum (65.30) as well as the emulsifying stability (≈ 1.0).
These are identical to that obtained by Ahmed et al. (2009) who reported 65.5 % water holding capacity and emulsifying stability of 1.008 for combretm. The emulsifying stability is almost identical to that of Acacia Senegal (Sabah Elkheir et al. 2008).
The table below gives some values reported for Acacia gum. The values obtained for combretm are almost similar to this data. Propert
Moisture *
Ash*
Optical rotation*
nitrogen*
Rharmnose**
Arabinose**
galactose**
uronic acid**
protein**
13 – 15 %
2- 4 %
-26 to - 34
0.26 – 0.39
14
29
36
14.5
2.31
y Value
*FAO (1990), ** Williams & Phillips, (2006). IV. CONCLUSIONS The conbretum has properties and functionality close to those of gum Arabic from Acacia Senegal species, a fact that makes it a potential substituent in industry. Further research need to
be conducted to check its toxicity in order to be used in food industry. The other two types agree in some properties thus can have specific applications according to these properties.
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