Extraction of gum from Cordia myxa L. fruit and evaluation of its functional and physicochemical properties

Document Type : Research Paper

Authors

1 Department of Food Science, Faculty of Agriculture, University of Kufa, Najaf, Iraq.

2 Agricultural Extension and Training Department, Faculty of Agriculture, University of Kufa, Najaf, Iraq.

3 AL Najaf Health Directorate, Najaf, Iraq.

Abstract

Objective
The aim of this study was to extract gum from the fruit of Cordia myxa L. and to evaluate its chemical composition, physicochemical characteristics, and functional properties. This plant gum may have potential applications in food and related industries due to its natural origin and functional behavior.
Materials and Methods
A water-based extraction method was used to extract Gum from Cordia myxa L. fruit. The obtained gum powder was analyzed for its chemical composition. They included moisture, protein, fat, ash, and total carbohydrate content. Standard laboratory methods were used to measure physicochemical properties such as pH, bulk density, tapped density, and swelling factor. Functional properties of the gum were also studied. These included water-holding capacity, oil-holding capacity, emulsifying ability at different concentrations (0.1, 0.2, and 0.3%), and foaming capacity and stability at room temperature (25 °C).
Results
The chemical composition of Cordia myxa L. fruit gum showed moisture content of 4.94%, protein 1.43%, fat 8.89%, ash 5.33%, and total carbohydrates 79.41%. The pH value of the gum was 6.23, indicating a nearly neutral nature. Bulk and tapped densities were 0.39 and 0.37 g/cm³, respectively. While, the swelling factor reached 3.9%. Functional tests showed that the gum had good water-holding and oil-holding capacities of 13.41 and 4.30 g/g of gum powder, respectively. Emulsifying ability increased with concentration. It reached 72.47%, 74.46%, and 76.69% at 0.1%, 0.2%, and 0.3% gum concentrations. Foaming capacity slightly decreased as concentration increased. While, foam stability improved, reaching up to 97% at the highest concentration.
Conclusion
The results indicate that Cordia myxa L. fruit gum has desirable physicochemical and functional properties. Due to its good water and oil retention, emulsifying ability, and foam stability, this natural gum could be considered a promising ingredient for use in food and other industrial applications.
Keywords: Cordia myxa fruits, Cordia myxa gum, functional properties, physicochemical properties

Keywords

References

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Agricultural Biotechnology Journal
Volume 18, Issue 2
February 2026
Pages 283-296

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