Optimization of Extraction Condition and Characterization of Malva Verticillata Root Bark Mucilage

Abstract

The study aimed at optimizing the extraction conditions and establishing the physicochemical properties of the mucilage obtained from root bark of Malva verticillata. Effects of temperature, time, particle size and amount of water as a solvent on the yield and composition of mucilage were established. Micrometric, physical, chemical and structural properties were used to characterise the extracted mucilage. Result showed significant correlation between extraction conditions and mucilage yield. Low temperature and short extraction time results into pharmaceutically valuable mucilage with low protein content, high viscosity and good dispersion in aqueous solvent. Large and small size particles of the plant material results into low mucilage yield without significant difference (p=0.054). The mucilage shows mixed cohesiveness with less tendencies to flow. It exhibits vibration bands in FTIR that are associated with the presence of polysaccharides and proteins. The mucilage contains 2.65% protein, 13.83% inorganics, 1.85% fats, and the rest carbohydrates. High extractive value ˃80% and moisture content ˃12% implies that mucilage has high tendency to microbial attack. Optimized extraction conditions results into high yield of the mucilage with the same physicochemical properties and mineral composition regardless of the plant material sampling sites.

Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

“…In addition, prolonged extraction time of mucilage ata higher temperature (more than 50°C) may produce the insoluble components that caused the weakness of intermolecular interaction which retard solubility and water-binding capacity (WHC) of the mucilage. As a result, a decreased in the ability of mucilage to form dispersion in water (Korir et al, 2018). The degree of mucilage solubility was also influenced by the extraction conditions and the polysaccharide fraction that high in protein content presented in the chemical structure of et al, 2012).Other than that, WHC was measured to observe the ability of a substance to associate with water and hold water in producing gels or highly viscous solution (Korir et al, 2018).…”

“…As a result, a decreased in the ability of mucilage to form dispersion in water (Korir et al, 2018). The degree of mucilage solubility was also influenced by the extraction conditions and the polysaccharide fraction that high in protein content presented in the chemical structure of et al, 2012).Other than that, WHC was measured to observe the ability of a substance to associate with water and hold water in producing gels or highly viscous solution (Korir et al, 2018). Based on the results in Table 3, it shows that the control has a higher value of water holding capacity compared to the treated sample with a significant difference.…”