Extraction of plant gums and study of their Organoleptic, Functional properties and Detection of Phytochemicals

Abstract

The present study aimed to extract gums from Quince seeds, Tamarind seeds, and psyllium, and to evaluate their sensory and functional properties, as well as to identify the active chemical compounds present within them. Results indicated that all the plant gums exhibited favorable sensory characteristics; specifically, the gums derived from quince seeds and psyllium appeared as fine powder with a creamy coloration and were tasteless and odorless. In contrast, Tamarind seed gum was a light brown powder, also tasteless and odorless, but with a coarse, non-crystalline form. The minimum concentration required for gel formation from quince seed gum was found to be 0.5%, producing a firm, non-fracturable gel at 1%. Gels from Tamarind seed and psyllium gums formed at concentrations of 3% and 1%, respectively, with psyllium gum exhibiting a non-fracturable, firm texture at 2%. Tamarind seed gum did not form a firm, non-fracturable gel within the tested concentration range. All extracted plant gums demonstrated high emulsifying stability at concentrations of 0.8% and 1%, along with excellent water solubility, reaching up to 90% for both Tamarind seed and psyllium gums. Oil-binding capacity varied among the gums depending on the type of oil used, ranging from 1.01 to 4.17 grams of oil per gram of dry sample, with statistically significant differences (p<0.05). Phytochemical analysis revealed the presence of reducing sugars, steroids, proteins, and tannins in all the extracted gums, with a small amount of protein that may enhance fat-binding, emulsification, and other functional properties. In conclusion, the plant-derived gums demonstrated excellent sensory and functional attributes, including high solubility, water and oil retention, emulsification, and foaming capacity, making them suitable for applications in food, pharmaceutical, medical, and other industrial fields.