Extraction and characterization of gum from cordia myxa

Abstract

This study aimed to develop an extraction method of gum cordia and characterize the resulting gum from the fruits of Cordia myxa. Heating the fruits at 90 °C for 0.5 h with water (fruit: water, 1:4) containing 1000 mg kg-1 sodium metabisulfite was found to be sufficient to produce low colour gum. The yield of gum was approximately 1.5 % based on fresh fruit weight. The gum was found to be different in composition than previously reported gum from C. abyssinica. The gum was high in protein (12 %) and low in degree of methylation (10 %). Gel permeation chromatography resolved two fractions in the gum having average molar mass of 1.9 × 106 and 4 × 103g mol-1 respectively.