177. The mucilages of Hibiscus esculentus(okra or bamia fellahi) and Corchorus olitorius(mulukhia)

Amin, El S.

doi:10.1039/jr9560000828

Cited by 15 publications

(6 citation statements)

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“…By stopping hydrolysis at the appropriate time, these authors were able to obtain a crystalline galactobiose, which was shown to be 4-O-Dgalactopyranosyl-D-galactopyranose [9]. In 1956, Amin identified three carbohydrates and arabinose [10]. In 1973, BeMiller reviewed previous papers that described the composition and properties of the mucilage of okra [11].…”

Section: Introductionmentioning

confidence: 98%

Antibacterial properties of the extract of Abelmoschus esculentus

Carvalho

Cruz

Fonseca

et al. 2011

Biotechnol Bioproc E

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In this study, antimicrobial properties of both lyophilized and fresh water extracts of the okra pods were assessed against Rhodococcus erythropolis and R. opacus, Mycobacterium sp. and M. aurum, Staphylococcus aureus, Escherichia coli, and Xanthobacter Py2. The extracts were effective against all bacterial strains tested, except R. erythropolis and the fresh extract displayed better antimicrobial properties than the lyophilized extract. A fresh extract concentration of 97.7 mg/mL was sufficient to kill all S. aureus cells, which is a worldwide source of nosocomial infection. The extract was also effective in inhibiting the growth of both Mycobacterium strains, X. Py2 and S. aureus, but was ineffective against R. erythropolis and E. coli. The lipid fraction of the okra gum was found to be responsible for the antibacterial properties and the protein and polysaccharide fractions displayed no antimicrobial activity. The two major constituents of the lipid fraction, palmitic and stearic acids, were apparently responsible for the antimicrobial properties of the okra extract.

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Section: Introductionmentioning

confidence: 98%

Antibacterial properties of the extract of Abelmoschus esculentus

Carvalho

Cruz

Fonseca

et al. 2011

Biotechnol Bioproc E

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“…The slimy texture (observed in cassava tubers during cooking) of taro corms and taro products has long been attributed to the presence of watersoluble gum, or mucilage (Lin & Huang, 1993). Amin (1956) reported that the taro mucilage contained mainly Dgalactose and glucose and Lin and Huang (1993) reported that the taro mucilage also contained arabinose and protein. The sugar composition of the mucilage has been established as consisting of arabinose and galactose but there is disagreement on the quantity of protein associated with the mucilage.…”

Section: Introductionmentioning

confidence: 98%

Structural analysis and characterization of a mucopolysaccharide isolated from roots of cassava (Manihot esculenta Crantz L.)

Charles¹,

Huang²,

Chang³

2008

Food Hydrocolloids

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“…Taro mucilage composition and texture have been previously studied by a number of research groups. Its sugar composition has established arabinose and galactose as the major sugars, but few or none studies have been carried out on the protein associated with the mucilage (Amin 1956;Lin and Huang 1993). Recently, Jiang and Ramsden (1999) reported the level of proteins associated with the mucilage, but there is no information on the amino acid composition of the proteins.…”

Section: Introductionmentioning

confidence: 99%

Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms

Njintang

Boudjeko

Tatsadjieu³

et al. 2011

J Food Sci Technol

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Tropical roots and tubers generally contain mucilage. These mucilages exhibit unique rheological properties with considerable potential as a food thickener and stabilizer. A one-step extraction procedure was used to isolate starch free mucilage and associated proteins from a number of taro (Colocasia esculenta) varieties. The monosaccharide and amino acid composition, the structural and flow properties were investigated. The results showed that yield of mucilage fraction varied from 30 to 190 g.kg(-1). A negative correlation (r = -0.87; p < 0.05) was observed between the crude protein level and the yield. The monosaccharide profiles revealed that galactose, mannose and arabinose were the main monosaccharides in the hydrolysate of the mucilage. From the 17 amino acids analyzed, aspartic acid/asparagine (14.4-17.2%) and glutamic acid/glutamine (10.3-13.6%) were prominent in the mucilage as well as the flour. No significant differences were observed in the FT-IR spectra and in the viscosity behavior of the mucilage dispersions. The greatest difference in the mucilage is based on its monosaccharide profile while the protein composition, which reflects that of the flour, is relatively stable.

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177. The mucilages of Hibiscus esculentus(okra or bamia fellahi) and Corchorus olitorius(mulukhia)

Abstract: The Mucilages of Hibiscus esculentus (Okra OY 177. The Mucilages of Hibiscus esculentus (Okra or Bamia fellahi) and Corchorus olitorius (Mulukhia).

Cited by 15 publications

References 0 publications

Antibacterial properties of the extract of Abelmoschus esculentus

Antibacterial properties of the extract of Abelmoschus esculentus

Structural analysis and characterization of a mucopolysaccharide isolated from roots of cassava (Manihot esculenta Crantz L.)

Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms

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