Studying the Optimal Conditions for Extraction of Local Basil Seeds Gum.

Studying the Optimal Conditions for Extraction of Local Basil Seeds Gum.

  • Inas Mudhafar Al-Aubadi
  • Mayson Thafir Hadi Al-Ani

Abstract

This study aimed to determine the optimal conditions for extracting basil seed gum in addition to determine the chemical components of basil seeds. Additionally, the study aimed to investigate the effect of the mixing ratio of gum to ethanol when deposited on the basis of the gum yield which was1:1, 1:2, 1:3 (v/v) respectively. The best mixing ratio was one size of gum to two sizes of ethanol, which recorded the highest yield. Based on the earlier, the optimal conditions for extracting basil seed gum in different levels which included pH, temperature, mixing ratio seeds: water and the soaking duration were studied. The optimal conditions were: pH 8, temperature of 60°C, mixing ratio seeds: water 1:65 (w/v) and soaking duration of 30 minutes. The gum viscosity was determined by Centipoise (cP).

Author Biographies

Inas Mudhafar Al-Aubadi

Dept. Food Science/ College of Agriculture - University of Baghdad

Mayson Thafir Hadi Al-Ani

Dept. Food Science/ College of Agriculture - University of Baghdad

Published
2015-07-22