Year: 2025
Type: conference-paper
Abstract: The present study aimed to extract plantago seed gum and study its physicochemical and functional properties. The study also focused on estimating the total phenolic and their antioxidant activity. The pH value of the gum extracted at a concentration of 1% was 6.25. As for the density values, the relative value of the gum solution at concentrations of 1%, the bulk density and the tapped density were 0.9978 gcm3, 0.76 cm3g and 0.8, respectively. The compressibility coefficient and swelling ratio in water were 5 and 11.3%, respectively. The solubility of plantago gum decreased compared to gum Arabic, reaching 20% and 50%, respectively. In comparison, the water holding values were 96.75 g water/g dry gum. The ability to hold fat varied according to the types of oil used. The highest holding value was for plantago seed gum with sunflower oil. It reached 3.318 (g oil/g dry gel). And the least with olive oil: 1.491 (g oil/g dry gel). The emulsification ability of the extracted gum reached 95% at a concentration of 0.5%. The emulsion formed by adding plantago seed gum was characterized by better stability than the emulsion formed from gum arabic. The total phenolic compounds in plantago gum were estimated at 135.6 mg/g. The antioxidant activity in removing free radicals of plantago gum reached 91.5% at a concentration of 500 ppm. In contrast, that of vitamin C reached 74.5 at the same concentration.
Authors: F S Abbas, W F Abas
Institution: University of Baghdad
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4414910422