Publication: In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand
2
Issued Date
2011-07-15
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ISSN
03088146
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2-s2.0-79952311687
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Chemistry. Vol.127, No.2 (2011), 455-460
Suggested Citation
Anchalee Srichamroen, Visith Chavasit In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand. Food Chemistry. Vol.127, No.2 (2011), 455-460. doi:10.1016/j.foodchem.2010.12.153 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/11293
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Title
In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand
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Abstract
Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Our laboratory has succeeded in extracting malva nut gum (MNG) from malva nut seeds by using alkaline-extraction method. The extract had higher gelling properties compared to water-extracted MNG. This research was aimed to investigate the effect of MNG on the retardation of glucose diffusion in in vitro dialysis processes. The results showed that alkaline-extracted MNG significantly (p < 0.05) reduced glucose content in dialysate compared to control containing no dietary fibre. MNG at 1% (w/w) concentration was more effective than that of 0.5% (w/w) concentration. The mixture of MNG and guar gum significantly (p < 0.05) reduced glucose in dialysate by 50-82% compared to that of control. In starch digestion process, the mixture of MNG and guar gum showed greater reduction of glucose (3-7 folds) in dialysate at 15-30 min. © 2011 Elsevier Ltd. All rights reserved.