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Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits

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@article{IJASEIT1760,
   author = {Anis Shobirin Meor Hussin and Che Wan Nur Safraa Che Wan Sapawi and Aliaa Anzian and Hajar Balkhis Ramli},
   title = {Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {7},
   number = {4},
   year = {2017},
   pages = {1148--1154},
   keywords = {Arenga pinnata; galactomannans; aqueous extraction; purification; characterization},
   abstract = {The effect of different aqueous extraction conditions on the crude gum extraction yield of Aren sugar palm (Arenga pinnata) fruit was evaluated. A water-soluble polysaccharide was extracted from the endosperm of A. pinnata fruit with water at different extraction conditions. The results indicated that water to seed ratio, alkaline pH and temperature were significantly (p<0.05) effect the extraction yield of the crude gum. The ideal extraction conditions (W/S ratio: 20:1, pH: 10 and temperature: 80˚C) led to the highest yield (5.50%) of the A. pinnata fruit gum. The purified gum was characterized as white, thread-like precipitate and become a powder-like substance after being freeze dried. It had relatively low protein content (1.15%) and partially solubilised at ambient (50.93%) and at elevated temperature (71.00%). The gum had a high water holding capacity but lower oil-holding capacity which was 150.00 g water/100 g and 103.33 g oil/100 g of gum respectively. The viscosity of the purified gums increased with the increase of solution concentration. This revealed that A. pinnata gum is suitable for applications as stabilizer for oil-in-water emulsion or as food additives due to its capability to hold water molecules and form a viscous solution at low concentration.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1760},
   doi = {10.18517/ijaseit.7.4.1760}
}

EndNote

%A Meor Hussin, Anis Shobirin
%A Che Wan Sapawi, Che Wan Nur Safraa
%A Anzian, Aliaa
%A Ramli, Hajar Balkhis
%D 2017
%T Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits
%B 2017
%9 Arenga pinnata; galactomannans; aqueous extraction; purification; characterization
%! Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits
%K Arenga pinnata; galactomannans; aqueous extraction; purification; characterization
%X The effect of different aqueous extraction conditions on the crude gum extraction yield of Aren sugar palm (Arenga pinnata) fruit was evaluated. A water-soluble polysaccharide was extracted from the endosperm of A. pinnata fruit with water at different extraction conditions. The results indicated that water to seed ratio, alkaline pH and temperature were significantly (p<0.05) effect the extraction yield of the crude gum. The ideal extraction conditions (W/S ratio: 20:1, pH: 10 and temperature: 80˚C) led to the highest yield (5.50%) of the A. pinnata fruit gum. The purified gum was characterized as white, thread-like precipitate and become a powder-like substance after being freeze dried. It had relatively low protein content (1.15%) and partially solubilised at ambient (50.93%) and at elevated temperature (71.00%). The gum had a high water holding capacity but lower oil-holding capacity which was 150.00 g water/100 g and 103.33 g oil/100 g of gum respectively. The viscosity of the purified gums increased with the increase of solution concentration. This revealed that A. pinnata gum is suitable for applications as stabilizer for oil-in-water emulsion or as food additives due to its capability to hold water molecules and form a viscous solution at low concentration.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1760
%R doi:10.18517/ijaseit.7.4.1760
%J International Journal on Advanced Science, Engineering and Information Technology
%V 7
%N 4
%@ 2088-5334

IEEE

Anis Shobirin Meor Hussin,Che Wan Nur Safraa Che Wan Sapawi,Aliaa Anzian and Hajar Balkhis Ramli,"Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits," International Journal on Advanced Science, Engineering and Information Technology, vol. 7, no. 4, pp. 1148-1154, 2017. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.7.4.1760.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Meor Hussin, Anis Shobirin
AU  - Che Wan Sapawi, Che Wan Nur Safraa
AU  - Anzian, Aliaa
AU  - Ramli, Hajar Balkhis
PY  - 2017
TI  - Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 7 (2017) No. 4
Y2  - 2017
SP  - 1148
EP  - 1154
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Arenga pinnata; galactomannans; aqueous extraction; purification; characterization
N2  - The effect of different aqueous extraction conditions on the crude gum extraction yield of Aren sugar palm (Arenga pinnata) fruit was evaluated. A water-soluble polysaccharide was extracted from the endosperm of A. pinnata fruit with water at different extraction conditions. The results indicated that water to seed ratio, alkaline pH and temperature were significantly (p<0.05) effect the extraction yield of the crude gum. The ideal extraction conditions (W/S ratio: 20:1, pH: 10 and temperature: 80˚C) led to the highest yield (5.50%) of the A. pinnata fruit gum. The purified gum was characterized as white, thread-like precipitate and become a powder-like substance after being freeze dried. It had relatively low protein content (1.15%) and partially solubilised at ambient (50.93%) and at elevated temperature (71.00%). The gum had a high water holding capacity but lower oil-holding capacity which was 150.00 g water/100 g and 103.33 g oil/100 g of gum respectively. The viscosity of the purified gums increased with the increase of solution concentration. This revealed that A. pinnata gum is suitable for applications as stabilizer for oil-in-water emulsion or as food additives due to its capability to hold water molecules and form a viscous solution at low concentration.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1760
DO  - 10.18517/ijaseit.7.4.1760

RefWorks

RT Journal Article
ID 1760
A1 Meor Hussin, Anis Shobirin
A1 Che Wan Sapawi, Che Wan Nur Safraa
A1 Anzian, Aliaa
A1 Ramli, Hajar Balkhis
T1 Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits
JF International Journal on Advanced Science, Engineering and Information Technology
VO 7
IS 4
YR 2017
SP 1148
OP 1154
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Arenga pinnata; galactomannans; aqueous extraction; purification; characterization
AB The effect of different aqueous extraction conditions on the crude gum extraction yield of Aren sugar palm (Arenga pinnata) fruit was evaluated. A water-soluble polysaccharide was extracted from the endosperm of A. pinnata fruit with water at different extraction conditions. The results indicated that water to seed ratio, alkaline pH and temperature were significantly (p<0.05) effect the extraction yield of the crude gum. The ideal extraction conditions (W/S ratio: 20:1, pH: 10 and temperature: 80˚C) led to the highest yield (5.50%) of the A. pinnata fruit gum. The purified gum was characterized as white, thread-like precipitate and become a powder-like substance after being freeze dried. It had relatively low protein content (1.15%) and partially solubilised at ambient (50.93%) and at elevated temperature (71.00%). The gum had a high water holding capacity but lower oil-holding capacity which was 150.00 g water/100 g and 103.33 g oil/100 g of gum respectively. The viscosity of the purified gums increased with the increase of solution concentration. This revealed that A. pinnata gum is suitable for applications as stabilizer for oil-in-water emulsion or as food additives due to its capability to hold water molecules and form a viscous solution at low concentration.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1760
DO  - 10.18517/ijaseit.7.4.1760