Surface characterization of okra hydrocolloid extract by inverse gas chromatography (IGC)

Dimopoulou, Maria; Ritzoulis, Christos; Panayiotou, Costas

doi:10.1016/j.colsurfa.2014.09.042

Cited by 24 publications

(17 citation statements)

References 46 publications

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“…The band at 1411.89 cm –1 region in spectrum (Figure b) may be due to the in‐plane angular deformation of the O–H group in polysaccharide (Freitas et al, ). The bands at 1636.68 cm –1 (Figure a) and 1606.01 cm –1 (Figure b) regions of spectra are due to C=O stretch vibrations of the peptide linkages (Dimopoulou, Ritzoulis, & Panayiotou, ; Kong & Yu, ), which suggests the presence of protein in amadumbe and okra dry mucilage extracts.…”

Section: Resultsmentioning

confidence: 99%

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

2018

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We investigated the physicochemical and bioactive properties of amadumbe (Colocasia esculenta) and okra (Abelmoschus esculentus) dry mucilage extracts. Protein (340 mg/g) and phenolic (40 mg/g) contents of amadumbe mucilage were 3 and 1.5 times those of okra mucilage, respectively. Amadumbe mucilage had slightly higher neutral sugar content than okra mucilage. By 1H NMR fingerprints, rhamnopyranosyl residues were peculiar to okra mucilage. Amadumbe mucilage showed stronger radical scavenging (IC50, 2.55 ± 0.30 vs. 3.01 ± 0.74 mg/mL), α‐glucosidase (IC50, 1.60 ± 0.17 vs. 3.28 ± 0.5 mg/mL) and pancreatic lipase (IC50, 1.63 ± 0.15 vs. 2.45 ± 0.24 mg/mL) inhibition and glucose uptake activity, perhaps due to higher phenolic content. Okra mucilage exhibited stronger intestinal glucose absorption inhibition (IC50, 0.54 ± 0.24 vs. 1.82 ± 0.24 mg/mL), possibly due to higher viscosity. Data suggest that amadumbe and okra mucilage may be useful dietary supplements for managing oxidative stress, hyperglycemia, overweight and obesity. Practical applications The present study reported some anti‐hyperglycemic and anti‐lipidemic potentials of dry mucilage extracted from amadumbe corm and okra pods as well as the possible modes of actions. This study is of great relevance because it can be a notable reference for further investigation on the potential use of these mucilage extracts as dietary components and/or supplements for managing hyperglycemia, overweight and obesity, thus increasing utilization and consequently improving the economic values of these traditional plants.

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Section: Resultsmentioning

confidence: 99%

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

2018

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“…According to Dimopoulou et al, the so‐called fingerprint region of the spectrum consists of characteristic bands between 1400 cm −1 and 1000 cm −1 which can be attributed to polysaccharides. Freitas et al have reported the bands around 1200 cm −1 ‐950 cm −1 as the characteristic polysaccharide bands.…”

Section: Resultsmentioning

confidence: 99%

“…Okra is botanically known as Abelmoschus esculentus (L.) Moench, previously known as Hibiscus esculentus (L.), and belongs to the Malvaceae family . In 2010 its worldwide production was estimated close to 7 million metric tons …”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Okra Mucilage (Abelmoschus esculentus) Edible Films

Cotrim

Mottin

Ayres

2016

Macromolecular Symposia

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Okra (Abelmoschus esculentus) is a perishable fruit with an extremely short post-harvesting period. In the present study we have investigated the development of edible films obtained from mucilage of rejected okra fruits. The obtained okra mucilage was characterized by FTIR, percentage yield, swelling index in water, percentage solubility in water, XRD, TGA and DSC. The TGA curve has showed that okra mucilage has good thermal stability and low moisture content, which was demonstrated by the low initial mass loss. Edible films were prepared with two mucilage concentrations (1% and 1.5% w/v) combined with three plasticizer contents (PEG-200), 0.25%, 0.50% and 0.75% v/v. The produced films were evaluated for their wettability, folding endurance, water solubility and color analysis of L Ã a Ã b color parameters. All analyses have demonstrated that plasticizer plays a key role in the system. The results obtained indicated that okra mucilage has potential to be used as edible film.

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“…Such structural alterations facilitate the contact between water and macromolecules of the inner fruit structure, making wetting and subsequent extraction possible not only for the macromolecules at the outside part of the fruit, but also for the components of its interior structure. An important point that can be crucial is the role of the smaller molecules: Dimopoulou et al (2014b) studied an IGC set-up containing only the smaller of the macromolecules. These samples were dissolved and dried; thus, any interactions between the fruit matrix and the hydrating macromolecules were negated.…”

Section: Hydration and Swellingmentioning

confidence: 99%

Mucilage formation in food: a review on the example of okra

Ritzoulis

2016

Int J of Food Sci Tech

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Summary Formation of a mucilage is a complex process that involves the initial contact of a solid matrix (e.g. bone with connective tissue, okra fruit, beans) and water; the wetting of the macromolecules that are embedded on the solid matrix, followed by its swelling; their elution (‘extraction’) in the aqueous phase, forming a hydrocolloidal dispersion; the relaxation of the macromolecules in their new environment, leading to the modification of the latter's rheological properties, or their adsorption onto an oil interface, leading to the formation of oil‐in‐water emulsions. This review collects data assembled on a representative case study, that of okra fruit, as to assemble an image of the individual contributions of the previous stages towards the final formation of the hydrocolloidal mucilage.

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Surface characterization of okra hydrocolloid extract by inverse gas chromatography (IGC)

Cited by 24 publications

References 46 publications

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

Preparation and Characterization of Okra Mucilage (Abelmoschus esculentus) Edible Films

Mucilage formation in food: a review on the example of okra

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