scholarly journals Review Article: The Effectiveness of Avocado Seed Starch (Persea Americana Mill) As An Excipients in Tablets Formulation

2021 ◽  
Vol 12 (2) ◽  
pp. 159-171
Author(s):  
Wardiyah Wardiyah
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Secondary Data ◽  
Persea Americana ◽  
Alternative Source ◽  
Tablet Formulations ◽  
Data Collection Technique ◽  
Physical And Chemical ◽  
Avocado Seed

Avocado consists of pericarp (husk), mesocarp (flesh), and endocarp (seed). In avocado seeds there is a fairly high starch content, which is around 80.1% with amylose content of 43.3% and amylopectin of 36.8%. Starch is defined as a natural polymer consisting of a structure composed of amylopectin and another structure called amylose. Amylose content has properties that are easy to absorb water and amylose content can have excellent swelling power in the tablet crushing process. This allows avocado seeds as an alternative source of starch which can be an excipient in tablets. The research explored the effectiveness of avocado seed starch (Persea americana Mill) as an excipient in tablet formulations based on research that has been done. The method of the research is using secondary data obtained from literature studies, which were analyzed by bibliographic annotation by searching and analyzing data related to the effectiveness of avocado seed starch as an excipient. The data collection technique in this research is in the form of a review of published scientific journals, national and international journals. Analysis of the physical and chemical properties of avocado seed starch showed that avocado seed was able to become an excipient. Several studies also showed that avocado seed starch used as a disintegrant and binder in tablet formulations had an optimum concentration of 10%. In addition, avocado seed starch can also be used as an active substance in tablets.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Characterization of starch from different non-traditional sources and its application as coating in ‘Palmer’ mango fruit

2020 ◽  
Vol 44 ◽  
Author(s):  
Antonio Augusto Marques Rodrigues ◽  
Luana Ferreira dos Santos ◽  
Rayssa Ribeiro da Costa ◽  
Débora Tamara Félix ◽  
José Henrique Bernardino Nascimento ◽  
...  
Keyword(s):  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Seed Kernel ◽  
Mango Fruit ◽  
Mango Seed Kernel ◽  
Randomized Experimental Design ◽  
Mango Seed ◽  
Biodegradable Coatings

ABSTRACT Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ‘Palmer’ mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ‘Palmer’ mango fruit. Fruits were coated with 3% cassava starch, 3.5% jackfruit seed starch, 3.5% mango seed kernel starch and 3.5% yam starch, and were compared to the control (uncoated). They were then stored at 24.4 ± 0.3 °C and 87 ± 2% RH and evaluated for 12 days. A 5x7 factorial arrangement in a completely randomized experimental design was adopted. Total starch content was higher than 70% in the four sources of starch. Starches from jackfruit and yam had higher amylose content. The four sources of starch had low water solubility and swelling power, with jackfruit seed starch having the highest values. The coating sources were effective in maintaining quality, particularly mango seed kernel starch because it reduced respiratory rate and weight loss in 27.7% and 33.8%, respectively, as well as jackfruit seed starch as it delayed fruit skin yellowing.

scholarly journals Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Priscila Zaczuk Bassinello ◽  
Edna Regina Amante
Keyword(s):  
Phaseolus Vulgaris ◽  
Amylose Content ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Starch Granules ◽  
Phaseolus Vulgaris L ◽  
Absolute Density ◽  
Density Values ◽  
Physical And Chemical ◽  
And Chemical Properties

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

scholarly journals KARAKTERISTIK FISIK DAN KIMIA PATI GANYONG DAN GADUNG TERMODIFIKASI METODE IKATAN SILANG Physical and Chemical Characteristics of Canna edulis Kerr and Dioscorea hispida Dennst Modified Starch with Cross Linking Method

2015 ◽  
Vol 35 (03) ◽  
pp. 273 ◽  
Author(s):  
Budi Santoso ◽  
Filli Pratama ◽  
Basuni Hamzah ◽  
Rindit Pambayun
Keyword(s):  
Starch Granule ◽  
Amylose Content ◽  
Starch Content ◽  
Cross Linking ◽  
Chemical Characteristics ◽  
Modified Starch ◽  
Second Stage ◽  
Physical And Chemical Characteristics ◽  
Randomized Design ◽  
Physical And Chemical

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific researchdesign for the first stage of the research.  The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose andstarch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3Keywords: Canna edulis Kerr, cross-linking, Dioscorea hispida Dennst, phosphate, starch ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasidari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyongsebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelahdimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.Kata kunci: Fosfat, ganyong, gadung, ikatan silang, pati 3,  

scholarly journals Short Communication: The physical and chemical properties of nipah (Nypa fructicans) frond as an alternative feed for ruminants in Indonesia

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Muhammad Afdal ◽  
Teja Kaswari ◽  
Saitul Fakhri ◽  
Heni Suryani
Keyword(s):  
Short Communication ◽  
Chemical Properties ◽  
Gas Production ◽  
Physical And Chemical Properties ◽  
Alternative Source ◽  
Alternative Feed ◽  
Number Of Leaves ◽  
Physical And Chemical ◽  
Feed Samples ◽  
And Chemical Properties

Abstract. Afdal M, Kaswari T, Fakhri S, Suryani H. 2020. Short Communication: The physical and chemical properties of nipah (Nypa fructicans) frond as an alternative feed for ruminants in Indonesia. Biodiversitas 21: 4714-4718. The aim of this study was to evaluate the physical and chemical properties, as well as the degradation of dry matter (DM) and organic matter (OM), of nipah (Nypa fructicans Wurmb.) frond, in view of its potency as an alternative source of feed. Samples of nipah frond were collected from the Sub-district of Geragai and Nipah Panjang, Indonesia, representing lowland brackish and coastal areas, respectively. All samples were explored to reveal their physical and chemical properties, degradation of DM and OM, and total gas production. The t test was applied to compare parameters between the Geragai and Nipah Panjang areas. There were no significant differences (P > 0.05) in frond weight and leaf weight between the two sample locations. The length of frond and the length from base to first leaf of nipah was significantly different (P < 0.05) between both locations. The number of leaves in one frond and the number of fruit in one bunch were highly significant different (P < 0.01) between the two sample regions. The DM and OM degradation of nipah fronds and leaves were not significantly different (P > 0.05). between Geragai and Nipah Panjang, while the DM and OM degradation of nipah leaves were also not significantly different (P > 0.05). However, total gas production from the leaves and fronds were highly significantly different (P < 0.01) between Geragai and Nipah Panjang. It can be summarized that the physical properties and chemical composition of the fronds and leaves of nipah in these areas are similar except for the length between base and the first leaf, the number of leaves, and the number of fruit in a single bunch, which were different. In terms of DM and OM degradation, there were no differences between the lowland brackish area and the coastal area, except for in terms of total gas production, which was significantly different between the two sample locations.

PHYSICAL AND CHEMICAL ASPECTS RELATED TO MEALINESS IN THE POTATO

1957 ◽  
Vol 37 (2) ◽  
pp. 136-148 ◽  
Author(s):  
A. M. Unrau ◽  
R. E. Nylund
Keyword(s):  
Specific Gravity ◽  
Crude Protein ◽  
Dry Matter ◽  
Starch Granule ◽  
Amylose Content ◽  
Starch Content ◽  
Sugar Content ◽  
Extensive Investigation ◽  
Crude Protein Content ◽  
Physical And Chemical

An investigation was undertaken to determine chemical and physical properties of potatoes which would explain the non-correlation of specific gravity with mealiness which has been encountered in some cases. It was shown that mealiness is not necessarily positively correlated with specific gravity of tubers but it was possible to correlate mealiness as determined by organoleptic methods with such factors as resistance to shear of boiled tubers and viscosity of suspensions of lyophilized tissue as measured by a Brabender Amylograph. Dry matter, starch content and amylose content were positively, sugar content negatively, correlated with mealiness. Crude protein content and starch granule size did not appear to be associated with mealiness. A negative correlation between polysaccharide content and mealiness was evident. The nature of the non-starch polysaccharide apparently present in the potato tuber and the molecular structure of the two starch components, amylose and amylopectin, deserve more extensive investigation.

scholarly journals Evaluate the Effect of Processing of Chhattisgarh Local Paddy Variety to Flaked Rice (POHA) on Proximate, Chemical and Functional Characteristics

2019 ◽  
pp. 1-9
Author(s):  
Rahul Dahare ◽  
Bhupendra Sahu ◽  
Tankesh Kumar
Keyword(s):  
Crude Protein ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Crude Protein Content ◽  
Crude Fiber Content

The present study was undertaken to study the evaluate the effect of processing of Chhattisgarh local paddy variety to flaked rice (Poha) on proximate, functional and chemical characteristics. In the proximate analysis, change in crude fat content from paddy 3.20% to 0.96% for thick and 1.00% for thin flaked rice. The change in Crude fiber content from paddy to flaked rice was found to be 2.00% to 1.85% for thick and 1.79 for thin flaked rice. Similarly, change in crude protein content from paddy to flaked rice was found to be 4.23% to 4.04% for thick and 3.76 for thin flaked rice and change in ash content from paddy to flaked rice was found to be 1.00% to 1.35% for thick and 1.24% for thin flaked rice. Chemical properties, show that amylose content from paddy to flaked rice 19.27% to 18.19% for thick and 18.26% for thin flaked rice. Similarly, change in starch content from paddy to flaked rice 74.15% to 73.89% for thick and 73.47% for thin flaked rice. Functional properties, show that Water absorbing index (WAI) from paddy to flaked rice 2.19 g/g to 5.18 g/g for thick and 5.05 g/g for thin flaked rice. Similarly, water solubility index (WSI)  from paddy to flaked rice 3.25% to 4.86 for thick and 5.09% for thin flaked rice.

scholarly journals Characteristics of avocado (Persea americana) and kluwih (Artocarpus camansi) seeds starch with different extraction methods

2022 ◽  
Vol 951 (1) ◽  
pp. 012095
Author(s):  
E Indarti ◽  
Nurlaila ◽  
M Muzaifa ◽  
S Noviasari ◽  
Z F Rozali ◽  
...  
Keyword(s):  
Starch Content ◽  
Extraction Methods ◽  
Persea Americana ◽  
Raw Material ◽  
Sodium Metabisulfite ◽  
Starch Properties ◽  
High Starch Content ◽  
High Starch ◽  
Starch Yield ◽  
Avocado Seed

Abstract Seed from avocado (Persea Americana) and kluwih (Artocarpus camansi) fruit are waste and by product from processing fruit. Due to the high starch content from both seeds, there are many extractions process have been applied. The immersed raw material in sodium metabisulfite solution affected to starch properties. The purpose of this study is to characterize of starch extracted with and without immersed in sodium metabisulfite solution. The results showed that the starch yield by immersed in alkaline solution was 21.6% for avocado seed starch and 24.4% for kluwih seed starch, while yield without immersed in sodium metabisulfite solution was 17.5% and 18,2% for avocado seed starch and kluwih seed starch, respectively. The starch content with sodium metabisulfite immersion process of avocado seed and kuwih seed were 79.26% and 72.62%, respectively. Meanwhile without the immersion process resulted starch of 75.13 and 67.30%, in avocado seed starch and kluwih seed starch, respectively. Furthermore, XRD and FTIR analysis were also carried out on starch to see the crystallinity character and functional groups contained in the extracted starch.

scholarly journals EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Lisa Sangkilen ◽  
Gregoria Sri Suhartati Djarkasi ◽  
Lucia Cecilia Mandey
Keyword(s):  
Experimental Method ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
In Vitro Digestibility ◽  
Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

scholarly journals The Bioprocessing Quick Wins from Avocado Fruit in Uganda

2020 ◽  
Vol 5 (5) ◽  
pp. 582-587
Author(s):  
Emmanuel Baidhe ◽  
Nicholas Kiggundu ◽  
Noble Banadda
Keyword(s):  
Industrial Development ◽  
Culture Media ◽  
Biogas Production ◽  
Starch Content ◽  
Persea Americana ◽  
Raw Material ◽  
Biodiesel Production ◽  
Avocado Fruit ◽  
Pharmaceutical Industries ◽  
Avocado Seed

Bioprocessing can help redeem the economic value for avocado (Persea americana) in Uganda. This study reviews the virgin potential of avocado bioprocessing in Uganda. Avocado consists of flesh, seed, and peel. The review indicates that the waste seed and peel are vital for development of high-value products. Both the edible part and waste (peel and seed) can be used for biogas production through a solid-state fermentation process. Biodiesel can be developed using avocado seed oil through a process called transesterification. Avocado oil is a better alternative for biodiesel production compared to waste cooking oil as it requires no further conversions processes for transforming fatty acids to esters. The starch-rich avocado seed is a suitable substrate for bioethanol, pigment and starch production. The high starch content places the avocado fruit as a potential (i) raw material for the production of bioplastics (ii) substrate for bacterial culture media production as opposed to potatoes, cereals, and cassava that double as a staple food. Avocado seeds can also be used for the production of antioxidants relevant for preventing enzymatic browning, thereby increasing product shelf life. Despite the quick wins, there is a need for increased research, financing, personnel training and development of appropriate policies to spur the benefits and untapped potential of avocado bioprocessing in Uganda. The circular economy of avocado waste alone into high-value products could increase gains in the environment and stimulate industrial development especially the cosmetic, food and pharmaceutical industries in Uganda.

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