Effect of geographical location on some physicochemical properties and emulsion stability of A. seyal gum

الملخص EN

The objectives of present study were to investigate the effect of geographical locations on physicochemical properties and emulsion stability of gum from A.seyal.

Gum samples were collected from areas of Heglieg, Abeyei, Nama and Elfula West Kordofan State, Sudan during (2018- 2019).

The samples were carefully, cleaned, milled then packed and stored in polyethylene bags.

Spectrophotometer, ICPE-9000 Spectrometer methods used.

Different gum parameters such as: solubility, moisture, protein, minerals, pH, tannin, M.wt, viscosities and emulsions stability were measured.

Emulsion stability of Acacia seyal gum tested with oil types (groundnut, sesame and sunflower) under effect of temperature, stirring time, concentration and gum grade.

Data were analyzed using SPSS.

The results found that Gum from Elfula contained highest emulsion stability (1.53), Nama (1.15) compared to gum from Heglieg and Abeyei locations.

The statistical analysis showed that no significant differences (P ≤ 0.05) between four different locations sources of the solubility, moisture, ash, nitrogen, protein contents, pH, optical rotation and intrinsic viscosity, while there were significant differences (P ≤ 0.05) found between above locations in absolute viscosity, reduced viscosity, molecular weight and Emulsion stability.

Elfula contain higher N (0.69%), protein (4.53%), Nama (0.59%) N, (3.86%) protein compared to gum from Heglieg and Abeyei location.

In addition A.

seyal gum shows +ve results for tannin tested for all samples, intrinsic viscosity (15.09, 11.87, 13.49 and 15.06 mL/g) for gum from Heglieg, Abeyei, Nama and Elfula location, respectively.

Mineral contents, gum samples had higher values of S (200, 160, 120 and 110 ppm) followed by Mg (180, 130, 110 and 80 ppm), Ca (160, 150, 130 and 110 ppm).

Sesame oil showed most stable emulsion, while groundnuts of Abeyei (0.50), Elfula (0.97) and sunflower Abeyei (0.39) and Nama (0.85) showed the lowest emulsion stability.

In concluded remarks emulsion stability was significantly influenced by the type of oil, stirring time, concentration, gum grade and temperature.