Rishabha MALVİYA, Pramod Kumar SHARMA, Susheel Kumar DUBEY

Antioxidant Potential and Emulsifying Properties of Kheri (Acacia chundra, Mimosaceae) Gum Polysaccharide

Crude Kheri gum (KG) was purified using water as solvent and ethyl alcohol as precipitating agent. Effect of temperature and concentration on the surface tension of KG was determined. Emulsifying properties of gum was evaluated using sunflower oil as oil phase and purified water as continuous phase for further preparations of emulsions which were evaluated in terms of globular size, flow rate, emulsion capacity and emulsion stability, foam capacity and foam stability and creaming(%). Free radical scavenging properties of polymer was also studied using ascorbic acid as standard against DPPHl (1,1-diphenyl-2- picryl hydrazyl) and H2O2 as radical. At higher concentration of KG better emulsifying and foaming properties were observed due to the reduction in rate of coalescence and creaming. Globular size of prepared emulsions ranged from 1.4 to 2.6µ. Significant changes in globular size of prepared emulsions were not detected after 45 days. The effective concentration (EC50) sufficient to scavenge 50% of free radical generated using DPPHl was found to as 36.53 ±2.03µg/ml and 11.09 ±3.21 µg/ml for ascorbic acid and KG respectively. The effective concentration (EC50) sufficient to scavenge 50% of hydroxyl ions generated using H2 O2 was calculated and found as 73.13± 1.98 µg/ml and 53.96 ± 1.53 µg/ml for ascorbic acid and KG respectively. So, by the help of findings it can be concluded that KG can be used as an emulsifying agent in food, cosmetic and pharmaceutical industry with significant antioxidant potential.

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