Isolation and partial characterization of a water soluble gummy material from cashew nut shell (Anacardium occidentale)

Date

3-1995

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Florinia E. Merca

Abstract

QUIZON, ROWENA V. College of Agriculture - College of Arts and Sciences. University of the Philippines at Los Banos. March, 1995. ISOLATION AND PARTIAL CHARACTERIZATION OF A WATER SOLUBLE GUMMY MATERIAL FROM CASHEW NUT SHELL (Anacadium occidentale)

ADVISER: DR. FLORINIA E. MERCA

A water soluble gummy material was isolated from cashew nut shell (CNS) by water extraction. Isolation of the gum was done by precipitation with 95% ethanol. Purification was accomplished by repeated dissolution in water and alcohol precipitation. The average maximum yield was 8.13% based on the fresh weight of the sample.

Qualitative test of the gum isolate showed the presence of carbohydrates, reducing sugars and proteins. It is completely soluble in water with increasing solubility as the temperature increases.

The gum isolate was further characterized in terms of its physical and chemical composition, and its property was compared with gum arabic and larch gum. Viscosities of the gum isolate solutions increases with concentration. It has almost the same viscosities with that of larch gum but was relatively lower compFed with gum arabic. Specific rotation of the isolate is [a]u. -4.35 and isz,comparable with gum arabic with a specific rotation [a]D27 -4.10, -4.61, while larch gum gave [a]D27, 2.55.

Chemical analyses of the cashew nut shell gum revealed 92.51% total sugars, 4.23% reducing sugars, 88.28% non-reducing sugars and 3.78% total soluble proteins. On the other hand, gum arabic has 99.14% total sugars, 1.12% reducing sugars, 98.02% non reducing sugars and 1.32% total soluble proteins while larch gum contains 82.48% total sugars, 6.67% reducing sugars, 75.81% non reducing sugars and 1.59% total soluble proteins. Monosaccharide analysis using HPLC showed the presence of arabinose and galactose. However, two major peaks were not identified.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1995 A13 Q59

Document Type

Thesis

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