Extraction, phytochemical analysis, monosaccharide composition and functional properties of X. americana seed mucilage

Abstract

The ability of mucilage to improve the functional and rheological properties of foods has initiated interest in exploiting different plant sources. Ximenia americana seed, disposed after consuming of the fruit pulp, has not been exploited for its mucilage potential to be used in food industry. X. americana seed mucilage was extracted and precipitated with water and ethanol, respectively. This study investigates the phytochemical constituents, antioxidant activities, monosaccharide composition, and morphological features of X.americana seed mucilage. The yield of mucilage obtained from the seed was 17.15%. The amount of total phenol, flavonoid, alkaloid, and tannin extracted with methanol was higher than that of acetone. Saponin was not detected in this mucilage extract. Xylose (50.18%) was the dominant sugar, while sucrose (2.83%) was the least in quantity among monosaccharides. The FTIR result revealed the presence of (OH) group which indicated the hydrophilic nature of the mucilage. The SEM micrograph also showed the amorphous and uneven shapes with cracks. The mucilage had remarkable functional properties in terms of foaming capacity, foam stability, emulsion capacity, emulsion stability, water and oil holding capacity and viscosity. The result indicated that the mucilage from X. americana seed could be a potential ingredient in food industry.