Marmara Pharmaceutical Journal 2017 , Vol 21 , Issue 3
Antioxidant Potential and Emulsifying Properties of Kheri (Acacia chundra, Mimosaceae) Gum Polysaccharide
Rishbaha Malviya1,Pramod Kumar Sharma1,Shusheel Kumar Dubey3
1Polymer Science Laboratory, Department of Pharmacy, School of Medical & Allied Sciences, GalgotiasUniversity, GreatorNoida U.P., India
2Department of Pharmacy, Uttarkhand Technical University, Dehradun, Uttarakhand, India
3Siddarth Institute of Pharmacy, Dehradun, Uttarakhand, India
DOI : 10.12991/marupj.323594 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 H2O2 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. Keywords : Acacia chundra gum ; Kherigum; emulsion; surface tension; antioxidant