Isolation and Characterization of Arabinoxylan from Leaves of Neolitsea cassia (L) Kosterm and Evaluation of Its Physicochemical and Functional Properties

Main Article Content

W. S. Jeewanthi
K. D. P. P. Gunathilake

Abstract

Aims: Arabinoxylan is a complex non-starchy polysaccharide classified under dietary fiber group which mainly contains the cell wall of the cereals. In the food industry, commercially available arabinoxylan is used as a gelling agent, thickener, stabilizer and emulsifier. Leaves of Neolitsea cassia, a native plant in Sri Lanka and gummy materials in its leaves used for the preparation of specific traditional sweet called “Asmi”. The study aimed to isolate arabinoxylan gum from leaves of Neolitsea cassia and evaluate the suitability of the isolated gum as a thickening agent.

Study Design: Complete randomized design.

Place and the Duration of the Study: Department of Food Science and Technology, Faculty of Livestock, Fisheries, & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka between April 2917 and August 2017.

Methodology: Arabinoxylan was extracted from leaves of Neolitsea cassia and analysed for its proximate composition and evaluate functional, antioxidant properties and stabilizing properties.

Results: The extractable arabinoxylan content was 1.02% from the dried basis. To determine the suitability of the isolated gum as a thickening agent, the functional properties of the extracted arabinoxylan were evaluated. Water holding capacity, oil holding capacity and the solubility of the isolated arabinoxylan were 288.82±0.67% and 166.67±1.79% and 80.250±1.025% respectively.  Solution of the extract with 5% (w/v) gave 395.00±2.567cp viscosity.  Isolated arabinoxylan was shown to exhibit antioxidant activity and suggesting it can enhance antioxidant capacity in the food matrix.

Conclusion: Arabinoxylan gum can be extracted from leaves of Neolitsea cassia and it posses many physicochemical, functional and antioxidant properties to be used as an additive in food preparation.

Keywords:
Arabinoxylan, emulsion stability, viscosity, functional property, Neolitsea cassia leaves

Article Details

How to Cite
Jeewanthi, W. S., & Gunathilake, K. D. P. P. (2020). Isolation and Characterization of Arabinoxylan from Leaves of Neolitsea cassia (L) Kosterm and Evaluation of Its Physicochemical and Functional Properties. South Asian Research Journal of Natural Products, 3(2), 16-26. Retrieved from https://journalsarjnp.com/index.php/SARJNP/article/view/30103
Section
Original Research Article

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