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Optimization of the Extraction of Gum from Beilschmieda obscura

H. C. Edima, D. M. Biloa, S. L. Abossolo, C. M. Mbofung

Current Journal of Applied Science and Technology · pp. 4337–4355 · Published 26 Aug 2014

10.9734/BJAST/2014/12258

Abstract

In a view to bring to light Cameroon’s rich vegetative potential, optimisation of gum extraction from a local plant Beilschmiedia obscura (B.O.) was studied. Extracts of this plant are being used as food improvers in some Cameroonian dishes, but are not yet exploited for industrial applications. Gums were extracted from the seeds of B.O. by solubilisation in aqueous media followed by ethanol purification. A centre composite experimental design with three factors: temperature, pH and alcohol/water ratio was used. Responses considered were, water absorption capacity, solubility index and the emulsifying activity. The results obtained were analysed with the Statistica centurion software and the validation criteria for the obtained models where: the AADM1, the determination coefficient R2. Sigma plot-11 software was used to plot surface response curves, so as to better visualise the results. From this study, it follows that optimum conditions for the extraction of gums from Beilschmiedia obscura (G.B.O.)2, was attained at pH 7.3, alcohol/water ratio of 3 and at 67.5ºC.  

Food gums Beilschmiedia obscura extraction optimisation

References (7)

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