Abstract
The current study is focused to explore the physiochemical characterization of mucilage obtained from fresh fruits of Psidium guajava L. Study includes phytochemical screening, physiochemical characterization and micromeritic properties. Methods: Water based extraction procedure was adopted to extract mucilage from Psidium guajava fruit. Standard procedures according to pharmacopoeia were adopted to study the melting point, solubility, loss on drying and ash values. Swelling index of the mucilage is determined in 0.1N Hydrochloric acid, Phosphate buffer (pH 6.8) and water. Micomeritic properties of the isolated mucilage are also discussed in this study. Flame emission scanning electron microscope (FE-SEM) was used to study morphology and elemental analysis. Structure of the Psidium guajava L. mucilage was discussed using Fourier Transform Infrared Spectrum. Results: Results of this study show that the used procedure is efficient to extract the mucilage from Psidium guajava L. fruit. The isolated mucilage is insoluble and pH sensitive, has got high swelling index and good flow properties. Conclusions: The fundamental characteristics of Psidium guajava L. mucilage have been established. The large particle size, high swellability, gel like appearance and pore in structure indicates that it has got wider applications in food and pharmaceutical industry.
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