Isolation and characterization of starch from Limnophila aromatica

Wijaya, Cynthia; Do, Quy-Diem; Ju, Yi; Santoso, Shella Permatasari; Putro, Jindrayani Nyoo; Laysandra, Livy; Soetaredjo, Felycia Edi; Ismadji, Suryadi

doi:10.1016/j.heliyon.2019.e01622

Cited by 27 publications

(19 citation statements)

References 40 publications

(49 reference statements)

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“…MAE starches start the second mass loss of about 280 • C and CONV starch at 300 • C. This difference in temperature can be explained by the depolymerization of the starch generated with the extraction of microwaves, which begin to degrade faster at lower temperatures. Thermally, the starches are similar and these results were observed by other authors with starches from avocado seed and other botanical sources [9,18,[44][45][46][47].…”

Section: Thermogravimetric Analysissupporting

confidence: 88%

“…Starch is composed mainly of amylose and amylopectin that are polysaccharides composed of monomers of glucose and water. Starch has two characteristic regions of the spectrum, the -OH and -CH stretching vibration of the glucose unit, 3650-3000 cm −1 and the region of major adsorption bands or region of carbohydrate vibrations between 1200-800 cm −1 , known as fingerprint region [37,47]. The band at 2926 cm −1 corresponds to C-H stretching associated with the ring methane hydrogen atoms.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

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Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

et al. 2020

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Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.

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Section: Thermogravimetric Analysissupporting

confidence: 88%

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

et al. 2020

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“…There was no significant difference in onset gelatinization temperature ( T o ) and gelatinization enthalpy (Δ H ) between RD43 rice flour and Hom Mali rice flour. The thermal properties are normally affected by the chemical composition, the origin of starch, moisture, the presence of other biomaterials, and processing and pretreatment conditions [ 35 ]. Previous studies have revealed a positive correlation between T p , T c , and crystallinity in rice flour [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Suklaew

Chusak

2020

Foods

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The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

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“…The plant also has antimutagenic and antitumor properties. It contains starch, dietary fiber, protein, polysaccharides, and lignin [ 97 ].…”

Section: Some Significant Aquatic and Semiaquatic Medicinal Plantsmentioning

confidence: 99%

Ethnomedicinal Use, Phytochemistry, and Other Potential Application of Aquatic and Semiaquatic Medicinal Plants

Arya

Durgapal

Bachheti

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Medicinal plants have been treating various ailments and diseases since ancient times. Aquatic and semiaquatic medicinal plants play an essential role in human welfare to fulfill their daily needs. They have shown biological, pharmacological, nutraceutical, and commercial applications. This review aims to collect and update all recent information on ethnomedicinal, phytochemistry, pharmacological activities, and nanoparticle synthesis and their uses in aquatic and semiaquatic medicinal plants. Original research papers, review papers, short communications, and book chapters on aquatic and semiaquatic plants have been retrieved from PubMed, Web of Science, Scopus, and Google Scholar. Keywords, ethnomedicinal studies, phytochemistry, pharmacological activities, and nanoparticle synthesis from aquatic and semiaquatic medicinal plants are used for the search. Different aquatic and semiaquatic medicinal plants belonging to the families Acanthaceae, Alismataceae, Amaranthaceae, Apiaceae, Araceae, Asteraceae, Boraginaceae, Ceratophyllaceae, Cyperaceae, Fabaceae, Hydrocharitaceae, Lythraceae, Marsileaceae, Menyanthaceae, Nelumbonaceae, Nymphaeaceae, Onagraceae, Plantaginaceae, Poaceae, Polygonaceae, Pontederiaceae, Primulaceae, Scrophulariaceae, and Zingiberaceae have been studied. They are rich in alkaloids, flavonoids, terpenoids, phenolics, saponins, tannins, dietary fiber, glycosidic derivatives, carbohydrates, and proteins. These phytochemicals have been used for their antimicrobial, antioxidant, hepatoprotective, sedative, anticonvulsant, cytotoxic, antiparasitic, and antidiabetic activities. Besides this, various parts of the plants are used as dietary supplements and green nanoparticle synthesis. These plants are also known for their commercial value and are used as an ingredient in some pharmaceutical industries.

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Isolation and characterization of starch from Limnophila aromatica

Cited by 27 publications

References 40 publications

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Ethnomedicinal Use, Phytochemistry, and Other Potential Application of Aquatic and Semiaquatic Medicinal Plants

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