Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.)

Razavi, Seyed Mohammad Ali; Mortazavi, Seyed Ali; Matía-Merino, Lara; Hosseini-Parvar, Seyed H.; Motamedzadegan, Ali; Khanipour, Elham

doi:10.1111/j.1365-2621.2009.01993.x

Cited by 189 publications

(122 citation statements)

References 19 publications

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“…Therefore, the fitted regression models were expressed as contour plots in order to visualize the relationship between the response variables and experimental levels of each factor and to deduce the optimum conditions. For graphical optimization, contours plots were plotted by keeping one variable constant at the center point and varying the other two variables within the experimental range (Razavi et al 2009;Mason et al 2003). In addition the desirability function was used for achieving optimization with multiple responses.…”

Section: Optimization Proceduresmentioning

confidence: 99%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Section: Optimization Proceduresmentioning

confidence: 99%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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“…At higher extraction temperatures the amount of protein is enhanced due to superior mass transfer rates; on the other hand, increasing extraction pH decreased protein content (Koocheki et al, 2008;Karazhiyan et al, 2010). On the other hand, research done by Razavi et al (2009), revealed that effect of extraction temperature on the protein was highly significant, which in a lower temperature led to a lower protein content and a higher purity, and the effect of pH was not significant. High protein content in mucilage is noteworthy due to protein content is known to have effects on the emulsifying behaviour.…”

Section: Chemical Propertiesmentioning

confidence: 99%

EXTRACTION AND CHARACTERIZATION OF MUCILAGE FROM LEAVES OF Pereskia bleo (ROSE CACTUS)

Hong

Ibrahim

2012

jtip

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Pereskia bleo (rose cactus) is a type of tropical herbs which has long been used for its medicinal benefits among Malays and is also known to contain complex polysaccharide called mucilage. In this study, mucilage from leaves of rose cactus was extracted by using distilled water or 0.14 M sodium hydroxide (NaOH) solution at three different temperatures (i.e. 50°C, 70°C or 90°C). There was a significant (p<0.05) interaction effect between type of medium used and temperature on yield of mucilage. Extraction using 0.14 M NaOH solution at 70°C provided the highest yield (2.55%) of mucilage as compared to other extraction conditions. The mucilage extracted with 0.14 M NaOH solution at 70°C was further characterized in terms of physicochemical properties and compared with arabic gum. The crude protein, moisture and ash content of the mucilage were 4.81%, 13.59% and 28.67% respectively. It possessed appreciable amount of elements such as calcium (48.96 mg/g sample), and potassium (15.58 mg/g sample). The pH value of the mucilage was 10.89 (alkaline) and it exhibited a clear thixotropic flow behavior with acceptable emulsion capacity (7.08%) and stability (7.31%) at 1% concentration. The colour of the mucilage and water holding capacity (WHC) was L*= 68.81, and 461.87 % respectively. These findings suggest that rose cactus mucilage could be an interesting functional food ingredient as it originated from a well-known medicinal plant though further study should be done in order to fully understand its potential as one of alternative food hydrocolloids. Keywords

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“…Mucilage extraction from O. basilicum seeds was carried out by a modified method of Razavi et al, [25] where 100 g of cleaned Ocimum seeds were allowed to soak in distilled water: Seed ratio of 10:1 (at 35°C for 12 h) and blended at 1500 rpm for 15 min to scrap the gum layer of the seed surface. Blended mass squeezed with many folds of muslin cloth to separate the mucilage.…”

Section: Extraction Of O Basilicum Seed Mucilagementioning

confidence: 99%

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Prasanthi¹

2017

AJP

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Aim: The present study aimed at the development of valsartan floating tablets (VFTs) using Ocimum basilicum mucilage (OBM) and hydroxypropyl methylcellulose (HPMC) K100M by applying response surface methodologybased 3 2 factorial design. Materials and Methods: OBM (A) and HPMC K100M (B) were selected as independent factors, and swelling index (Y 1 ) and time taken for 90% drug release (Y 2 ) were as responses. Experimentally designed 9 runs assessed for Y 1 and Y 2 , and analysis of variance (ANOVA) was applied (P < 0.05) to define significant terms. Multicriterion decision approach anticipated optimized formulation VFT was developed and evaluated for physicochemical parameters such as weight variation, hardness, friability, thickness, and drug content. In vitro drug release and buoyancy studies, in vivo buoyancy studies, and Fourier transform infrared (FTIR) studies were carried out along with the validation of experimental design. Results and Discussion: Synergistic effect between polymers was observed in experimental runs, and ANOVA indicated a significant effect of A and B on Y 1 and Y 2 . Physicochemical parameters as well as floating lag time and total floating time of VFT were within the limits. FTIR studies unveiled drug and polymer compatibility. In vitro drug release studies demonstrated a good fit in zero-order and super Case-II transport drug release mechanism. Experimental values of VFT exhibited good agreement with predicted values generated by the software. In vivo buoyancy study in rabbit confirmed floatability of the VFT for 12 h. Conclusion: The present investigation concluded that statistically optimized VFT with OBM and HPMC K100M as rate retarding polymers exploiting as a promising formulation for gastric delivery of valsartan for longer periods.

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Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)

Cited by 189 publications

References 19 publications

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

EXTRACTION AND CHARACTERIZATION OF MUCILAGE FROM LEAVES OF Pereskia bleo (ROSE CACTUS)

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