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  3. Measurement of monosaccharides in the glaze of Malva Ngalkata

Measurement of monosaccharides in the glaze of Malva Ngalkata

Number of pages: 68 File Format: word File Code: 32467
Year: Not Specified University Degree: Master's degree Category: Agricultural Engineering
Tags/Keywords: cheese plant - Enamel monosaccharides - Glaze of Malva Ngalkata plant - Malwa Neglecta - Monosaccharide measurement - Mucilage - Phenolsulfuric acid - Plant hydrocolloids
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  • Summary of Measurement of monosaccharides in the glaze of Malva Ngalkata

    Persian summary

    The cheese plant with the scientific name of Malva Ngalkata is native to Central Asian countries. In Iran, paneerak grows in different regions, including Kurdistan, Azerbaijan, Alborz, Tehran and Khorasan provinces. In traditional medicine, cheese plant has many therapeutic benefits and uses, such as reducing muscle and nerve pains, healing wounds, relieving gastrointestinal and respiratory tract discomforts, etc. Some of these properties are related to mucilage compounds in the plant. Plant mucilages are polysaccharides with heterogeneous monosaccharides. To identify the gum structure and measure the types of monosaccharides in it, the plant was collected in spring, then dried and ground. The resulting powder was defatted and deproteinized. Malva Neglecta mucilage was extracted with deionized water at a temperature of 90°C and then the extracted gum was dried in an oven at 50°C. After hydrolyzing the gum with phenol sulfuric acid method, hydrolyzed content and standards were analyzed by HPLC analysis methods and the measurement of monosaccharides and polysaccharides soluble in water of Malva Neglecta was checked. According to the obtained results, the total amount of extracted gum was calculated as 12±0.83. The total carbohydrate of Malva Neglecta gum was measured as 75.97±2.46%.

    Key words: Mucilage - total carbohydrates - Malva neglecta - monosaccharide - phenolsulfuric acid - high performance liquid chromatography Khabazi belongs to the Malva[1]ceae family (5).

    In Iran, the species available and used is M.neglecta, which has effects similar to Silvestris species. The species M.neglecta is not as tall as the first species and has a maximum height of 40 cm. The leaves are circular and jagged and the flowers are purple and small. In Iran, the part used is the dried flowers of paneerak. The place where the plant grows in Iran is Alborz region, around Tehran, northern Iran, Azerbaijan, Astara, Isfahan, central Iran, Khorasan, Damghan, Semnan, southern Iran, Kerman and Baluchistan and other parts of Iran.  Cheese leaf has about 8% mucilage, which produces sugars arabinose, glucose, rhamnose, galactose and galacturonic acid after hydrolysis. It also contains some tannins and flavonoids (5,19).

    The mucilage of plants is usually located in the epidermis. All Malva species had mucilage in the petioles. The mucilage in the leaves of Malva Neglecta was 26.14% and the mucilage in the leaves of Malva Neglecta was 21.74% (50).

    There are many types of monosaccharides and oligosaccharides in plant organisms. The structural polysaccharide of plants is cellulose, and gums are a group of different polysaccharides that are obtained from plants, seaweeds, and microorganisms (3). They are not seen in the natural state. Their types are limited to the type of monosaccharide that is repeated and generally has one or 2 dominant bonds (1).

    Monosaccharides or simple sugars have only one sugar molecule and they cannot be converted into simpler sugars due to hydrolysis (2).

    Gums are a large group of polysaccharides and their derivatives that are able in low concentrations Produce solutions with high viscosity. (3).

    One ??of the methods of extracting gums and mucilages is aqueous extraction (64).

    Also, the extracted mucilage must be broken down into its components so that the necessary analyzes can be performed on it. 490 nm, it forms a colored aromatic complex between phenol and carbohydrate. The amount of sugar present is measured by comparing with the calibration curve using a spectrophotometer. The accuracy of the phenol sulfuric acid method is ± 2% (32, 42, 44 and 60).

    Carbohydrates usually do not absorb ultraviolet light.Therefore, by adding a dye 5 to the carbohydrate molecule, carbohydrates are often detected in the UV absorption method at the selected wavelength (28).

    In the articles, a large group of derivatizing reagents for monosaccharides have been reported. For example

    1-phenyl-3-methyl-5-pyrazolone (PMP), 8-aminopyrene 1,3,6-trisulfonate, benzamidine, FMOC-hydrazine, phenylisocyanate, 2-aminobenzoic acid, - ? aminobenzoic acid ethyl ester, aminopyrazine anthranilic acid (AA) (28,44, 58 and 66).

    And finally, the derived compounds for analysis and identification require analytical devices such as gas or liquid chromatography with high performance (33,42,43,44, 52 and 54).

    1 Statement of the problem

    The proposed problem is what monosaccharides the glaze of the cheese plant (Malva neglecta)[2] consists of. Four monosaccharides glucose, fructose, mannose and galactose are searched for in the glaze dissolved in cheese juice. Therefore, in this research, the first problem is how to extract water-soluble mucilage from the leaves and stems of the plant, and the second problem is to find and use an accurate and suitable method to break down the gum into monosaccharides, and finally, to use a method to search and measure at least 4 monosaccharides in the hydrolyzed gum by thin plate chromatography or high-performance liquid chromatography.

    1-2 The necessity and importance of the subject

    According to the studies, the cheese plant has a lot of mucilage, the extraction of which can be important from the point of view of nutrition and commercial economy. In addition, due to the high viscosity of cheese mucilage, it is difficult to extract it from insoluble fibers. Therefore, a method with low cost and high efficiency is necessary for the laboratory extraction of this material. In this research, sulfuric phenol method is used. Finally, since in order to measure the monosaccharides of gums, in previous researches, the test sample was usually sent abroad; Therefore, the measurement of the structural units of carbohydrates, gums and mucilages, especially with a method and device that is more accessible to researchers and users, was one of the goals of this research. Neglecta, and considering that the amounts and proportions of monosaccharides extracted from the glaze of Malwa Neglecta plant have not yet been well identified and measured, and the method used in this research is for the first time used to measure the monosaccharides of this glaze; A step in increasing information and knowledge will be in knowing the composition of the glaze and its unique properties.

    From a practical point of view, considering the value and importance of this glaze in the pharmaceutical, cosmetic and health industries as well as the consumption of the plant itself in special and local foods in different parts of the country, identifying the components of this glaze and increasing knowledge about its beneficial effects is a valuable task.

    Another result of setting up a determination and measurement method Monosaccharides will be the standard in the research institute as well as the compilation of Iran's national standard for measuring monosaccharides in the structure of water-soluble gums.

    Because most glazes and gums have a carbohydrate base and are composed of various monosaccharides; By conducting this research, the method of measuring regenerating sugars and also the sugar components of hydrocolloids will be facilitated.

    1-4 Definitions of words:

    Malva Neglecta: or cheese from the family of marshmallows, is a plant with a height of 20-60 cm and covered with long hairs that grows wild in forests and barren lands. you go In addition, it is more or less cultivated for therapeutic purposes.

    Its root is fleshy, white in color and its stem is straight and cylindrical.

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Measurement of monosaccharides in the glaze of Malva Ngalkata
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