Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.
Okra plant particularly its fruit is highly mucilage which composed of pectin and high content of carbohydrate. Byproducts of okra plant such as leaves and matured fruits will be discarded whenever the young fruits are harvested which eventually leads to environmental pollution. Those byproducts have potential to become plant-based alternative for bovine and pork related gelatin. This study aimed to determine the gel formation of pectin extracted from okra plant byproducts particularly the leaves, pulp (skin without seeds) and seeds. Pectin was extracted using a sequential extraction with the applications of hot buffer (HB) and hot buffer with chelating agents (CH). CH extraction gave the highest pectin yield (>40%) compared to HB and DA. The HB fraction harbored highly purified pectin due to high anhydro uronic acid content and degree of esterification. The highest pectin yield was extracted from seeds with an overall fraction yield of 86%, followed by the leaves (75%) and pulp (71%). The pectin was blended with konjac glucomannan (KG) in 5.0:1.6 ratio to form gel and stored for 16 - 18hr at 4°C ± 1.0. The gel formed using HB extraction was found to have significantly lower (p < 0.05) gel strength than HB with CH extraction. This study concluded that HB and CH pectin extracts derived from okra leaves, pulp and seeds have good potential to become gelling agent.
A. denudata is traditionally used to treat various skin disorders, including wounds. It is widely used by the traditional healers as an effective wound treatment.
Haruan has been proved to influence the different phases of wound healing process. The current research focuses on the effects of haruan on the different constituents of extracellular matrix of healing wounds in normal and diabetic rats. Anaesthetized normal and streptozotocin induced diabetic rats were provided with excision wounds at the back and then animals were divided into four groups as: group 1, wounds treated with cetrimide+haruan cream; group 2, wounds treated with haruan cream; group 3, wounds treated with cetrimide (commercial) cream; and group 4, wounds untreated and served as control. Animals were sacrificed after 3, 6, 9 and 12 days. These wounds were used to determine the hexosamine, protein, uronic acid and glycosaminoglycan contents and the wound contraction. The results suggested a marked increase (P<0.05) in the uronic acid, hexosamine and dermatan sulfate contents on day 3 of group 1 when compared with groups 2-4. Wound contraction of group 1 was also markedly enhanced of group 1 (P<0.01) when compared with groups 2- 4. On the basis of these results, we conclude that haruan enhances the synthesis of different glycosaminoglycans in healing wounds, which are the first component of extracellular matrix to be synthesized during the wound healing process. The enhanced levels of glycosaminoglycans may help in the formation of a resistant scar and enhanced wound contraction represents the positive influence of haruan on the fibroplastic phase of wound healing.