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:: Volume 4, Issue 1 (Jan-Mar 2017) ::
Nutr Food Sci Res 2017, 4(1): 33-40 Back to browse issues page
Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
Ghasem Fadavi, Mina Ghiasi, Azizollah Zargarran, Mohammad Amin Mohammadifar *
Dept. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (5131 Views)

Background and Objectives: Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum.

Materials and Methods: Zedo gum was collected in Sirjan and classified into three groups, based on colour (samples W, Y, and R). Their soluble parts were separated by centrifuging the dispersions and freeze-drying the supernatants. Surface tension was determined using Du Nouy ring method and NMR spectroscopy was carried out using a Varian Inova-500 MHz spectrometer. Gel Permeation chromatography was used for determining molecular weight and rheological data were obtained with a Physica MCR 301 rheometer.

Results: Surface tension decreased as the concentration decreased, except for sample R that had a maximum point at 1 %. The molecular weight of sample W was the highest, while its dispersity was the lowest. NMR spectroscopy indicated that Ara residues variously were  linked to α-Araf residues, and Gal residues were determined as terminal α-Gal residues. Intrinsic viscosity values for samples W, Y, and R were 7.14±0.13, 6.45±0.11 and 5.40±0.15dl/gr, respectively. Rheological results showed that viscosity was inversely proportional to temperature and directly to concentration.

Conclusions: As three samples of Zedo gum had different characteristics, colour can be a good tool in trade.

Keywords: Zedo, Dispersity, GPC, Amygdalus Scoparia, NMR

Keywords: Zedo, Dispersity, GPC, Amygdalus Scoparia, NMR
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Article type: Research | Subject: nutrition
Received: 2016/06/12 | Accepted: 2017/01/15 | Published: 2017/01/15
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Fadavi G, Ghiasi M, Zargarran A, Mohammadifar M A. Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia. Nutr Food Sci Res. 2017; 4 (1) :33-40
URL: http://nfsr.sbmu.ac.ir/article-1-181-en.html

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Volume 4, Issue 1 (Jan-Mar 2017) Back to browse issues page
Nutrition and Food Sciences Research
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