2003
DOI: 10.1016/s0268-005x(02)00072-3
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Cationic composition and the tannin content of five gums from Venezuelan Mimosaceae species

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Cited by 8 publications
(3 citation statements)
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“…These tannin contents are higher that those reported by other Acacia gums submitted to purification process, such as A. tortuosa, A. macracantha and A. glomerosa (Abed El Kader et al, 2003). The gum samples from A. farnesiana and A. cochliacantha were not purified and could present condensed tannins free and tannins joined to protein fraction and fibre.…”
Section: Chemical Characterization Of Gumscontrasting
confidence: 62%
“…These tannin contents are higher that those reported by other Acacia gums submitted to purification process, such as A. tortuosa, A. macracantha and A. glomerosa (Abed El Kader et al, 2003). The gum samples from A. farnesiana and A. cochliacantha were not purified and could present condensed tannins free and tannins joined to protein fraction and fibre.…”
Section: Chemical Characterization Of Gumscontrasting
confidence: 62%
“…This indicates that the C.vitifolium gum does not retain a quantity of water such as to influence the activation of enzymes http://ijfaas.com and the proliferation of organisms during food storage and transportation (Sonnergaard, 1999 The ash percentage, Table 1, is relatively high, above the 4% maximum limited reported by FAO (1998) for food and pharmaceutical quality gum arabic (Yusuf, 2011) ; nevertheless it suggests that is present an important proportion of inorganic constituents. Most gum exudates are polysachaccharides containing various metal ions which are partially neutralizing the carboxylic groups of the uronic acids (El Kader et al, 2003). The cationic composition of the ash, Table 2, demonstrated that the three major metallic cations are Ca> Mg> Na which may be a good source of mineral nutrition.…”
Section: Resultsmentioning
confidence: 99%
“…Phytochemical screening of the bark extract demonstrates the presence of saponins, and anti‐ Scytalidium bioguided fraction shows that triterpenoid saponins were responsible for this activity. Previous phytochemical experimentations of fruit and gum revealed the presence of saponin, polysaccharides and tannins (Abed El Kader et al ., ; De Pinto et al ., ; Hess et al ., ; Rodríguez and Fondevila, ).…”
Section: Resultsmentioning
confidence: 99%