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Showing papers on "Gum arabic published in 2010"


Journal ArticleDOI
TL;DR: In this paper, the authors applied 10% gum arabic as an edible coating to green-mature tomatoes stored at 20°C and 80-90% RH for 20 days.

329 citations


Journal ArticleDOI
TL;DR: This paper summarizes the development of a nanoparticulate system based on ionic gelation between chitosan and gum Arabic for oral delivery of insulin, and suggests that release is possibly controlled by diffusion or relaxation of the polymer chains.

321 citations


Journal ArticleDOI
TL;DR: In this paper, the functional properties of pea protein isolate (PPI) and gum Arabic mixtures were investigated as a function of pH (4.30-2.40) within a region dominated by complex coacervation.

192 citations


Journal ArticleDOI
TL;DR: In this article, the influence of chitosan and gum arabic mixtures on the behaviour of o/w emulsions has been investigated at pH = 3.0.

128 citations


Journal ArticleDOI
TL;DR: Semi-interpenetrating network (SISH-GA) composed of gum arabic and crosslinked copolymer of poly(2-hydroxyethyl methacrylate-co-acrylic acid) was synthesized in the presence of initiator ammonium persulfate and crosslinker N,N'-methylene bis acrylamide and degradability in Escherichia coli medium was performed.

121 citations


Journal ArticleDOI
TL;DR: In this paper, the photostability of encapsulated CoQ10 was evaluated by exposing micro-capsules to UV light for 120 min, and the microcapsules prepared using pure gum arabic as wall material had an enhanced stability at 30°C as well as under UV light as compared to free Coq10, as seen from the t1/2 values of the same.

82 citations


Journal ArticleDOI
TL;DR: In this paper, the authors investigated the properties of cassava starch and gum arabic bonded briquettes from the sawdust of Azadirachta indica, and the results showed that the briquette bonded with starch gave better performance based on density of 0.546 g·cm−3, durability rating of 95.93%, heating value of 33.09 MJ·kg−1, percentage of fixed carbon of 84.70% and low ash and volatile matter of 3.35% and 11.95%, respectively.
Abstract: The study was undertaken to investigate the properties of cassava starch and gum arabic bonded briquettes from the sawdust of Azadirachta indica. The briquettes were produced using a Jack press at an average pressure of 10.7 kg·cm−2. The sawdust and binders were mixed at ratios of 100:15, 100:25, 100:35 and 100:45 in weight, respectively. The briquettes produced were subjected to physical and combustion tests. Both the physical and combustion properties of the briquettes vary with binder types and binder levels (p < 0.05). The result shows that briquettes bonded with starch gave better performance based on density of 0.546 g·cm−3, durability rating of 95.93%, heating value of 33.09 MJ·kg−1, percentage of fixed carbon of 84.70% and low ash and volatile matter of 3.35% and 11.95%, respectively, while briquette bonded with gum arabic has density of 0.425 g·cm−3, durability rating of 94.85%, heating value of 32.76 MJ·kg−1, percentage of fixed carbon of 87.30% and low ash and volatile matter of 4.45% and 8.75, respectively. Since the aim of briquetting is to produce briquette that will serve as a good source of fuel and support combustion, the best briquette was produced when the sawdust-starch ratio and sawdust-gum arabic ratio was 100:25 and 100:35, respectively.

55 citations



Journal ArticleDOI
TL;DR: In this paper, the process of agglomeration of particulate foods was studied by employing corn starch as a model system and the effect of different liquid binders (maltodextrin and gum Arabic) to the extent of 1-5% was used to study the changes in the characteristics of the powder.

49 citations


Journal ArticleDOI
TL;DR: In this article, a study was conducted to assess the physical properties of gum arabic obtained from two Acacia senegal varieties (var.senegal and var.kerensis).
Abstract: A study was conducted to assess the physical properties of gum arabic obtained from two Acacia senegal varieties (var.senegal and var.kerensis). in Marigat division, Baringo district. Gum arabic samples from the experimental sites at Solit, Kapkun, Kimorok and Maoi were collected, dried and analysed to establish their physical characteristics. Moisture content in gum arabic obtained from variety kerensis in Kimorok and Maoi (17.5 ± 1.00 and 15.4 ± 0.50%) were significantly higher (P 0.05) from those of variety senegal found in Kapkun and Solit (33.0 and 32.96%), respectively. Ash content in gum arabic from variety senegal in Solit and Kapkun (2.94 and 3.16%) was higher (P < 0.05) than those of variety kerensis found in Kimorok and Maoi (2.88 and 2.72%). In Kapkun, volatile matter in gum arabic from variety senegal (64.2%) was higher (P < 0.05) than the quantities of variety kerensis found in Kimorok, Solit and Maoi (63.8, 63.7 and 63.6%), respectively. Moisture content in gum arabic from variety senegal in Solit and Kapkun (15.0 ± 0.40 and 14.9 ± 1.80%) fell within international specifications (13 to 15%), while variety kerensis in Kimorok and Maoi (17.5 and 15.4%) fell outside the specifications. Moisture, ash and volatile matter contents in gum arabic from A. senegal variety senegal were 14.9, 3.16 and 64.24%, while A. senegal variety kerensis had 15.2, 2.88 and 63.8%, respectively. Moisture content in gum arabic from A. senegal variety senegal fell within international specifications while A. senegal variety kerensis fell outside the specifications. Ash, volatile matter and internal energy contents in gum arabic from A. senegal variety kerensis and variety senegal fell within the specifications. The gum arabic from A. senegal variety senegal in Solit and Kapkun was of better quality than that of A. senegal variety kerensis in Kimorok and Maoi.

45 citations


Journal ArticleDOI
TL;DR: GA ability to decrease intestinal SGLT1 expression and activity and thus to counteract glucose-induced obesity is disclosed and is significantly blunted by simultaneous treatment with GA.
Abstract: Intestinal Na(+)-coupled glucose transporter SGLT1 determines the rate of glucose transport, which in turn influences glucose-induced insulin release and development of obesity. The present study explored effects of Gum Arabic (GA), a dietary polysaccharide from dried exudates of Acacia Senegal, on intestinal glucose transport and body weight in wild-type C57Bl/6 mice. Treatment with GA (100 g/l) in drinking water for four weeks did not affect intestinal SGLT1 transcript levels but decreased SGLT1 protein abundance in jejunal brush border membrane vesicles. Glucose-induced jejunal short-circuit currents revealed that GA treatment decreased electrogenic glucose transport. Drinking a 20% glucose solution for four weeks significantly increased body weight and fasting plasma glucose concentrations, effects significantly blunted by simultaneous treatment with GA. GA further significantly blunted the increase in body weight, fasting plasma glucose and fasting insulin concentrations during high fat diet. In conclusion, the present observations disclose a completely novel effect of gum arabic, i.e. its ability to decrease intestinal SGLT1 expression and activity and thus to counteract glucose-induced obesity.

Journal ArticleDOI
TL;DR: In this article, the emulsifying properties of pure corn fiber gum (CFG-F) and aqueous ethanol extract (AEE) were compared in a model oil-in-water emulsification system.
Abstract: Purified corn fiber gum (CFG-F) isolated from fine (kernel endosperm-derived) corn fiber that contained ≈2% residual protein was extracted with 70% aqueous ethanol. The aqueous ethanol extract (AEE), which contained 19.5% of the total CFG, contained a high percentage of the proteinaceous material present in the original gum sample. The AEE gum contained 6.81% protein by weight. The residue (R), which constituted 66% of the total CFG-F, contained only 0.55% of protein. The emulsifying properties of R and AEE in a model oil-in-water emulsification system were studied by measuring turbidity after 1, 2, and 3 weeks, particle size after 4 weeks, and by confocal laser scanning microscopy after three months of storage at room temperature. These gums were compared with the standard well-known emulsifiers native acacia gum (NAG) and modified acacia gum (MAG). The results indicate that although AEE contains protein-rich components, it is not as good an emulsifier as the residue which contains only 0.55% of...

01 Jan 2010
TL;DR: In this article, the functional role of gum arabic and pectin on dough properties and pan bread from corn wheat flour was examined and it was found that both hydrocolloids could be effectively used to improve dough handling, baking quality, sensory acceptability and retarded staling of corn-wheat bread up to 2 and 3%, respectively.
Abstract: The study was carried out to use hydrocolloids for improving quality of corn-wheat pan bread. The use of composite flour for bread making is gradually gaining prominence world wide due to some economic and nutritional reasons. However, the wheat-corn bread is suffering from many technological problems. This study examines the functional role of gum arabic and pectin on dough properties and pan bread from corn wheat flour. Addition of gum arabic or pectin was 1, 2 and 3% levels to wheat-corn flour mixture (80:20). Rheological properties of dough, baking quality and organoleptic properties of bread were investigated. Bread was stored at room temperature for 5 days and staling rate was also studied. Results showed that wheat-corn flour had lesser water absorption, dough stability, extensibility, resistance to extension and dough energy than wheat flour dough. However, addition of gum arabic or pectin to wheat-corn flour dough caused a noticeable increase in the above parameters and yielding strengthened doughs. Loaf volume, specific loaf volume and crumb moisture were improved upon the addition of gum arabic or pectin. Both two hydrocolloids made bread more fresh than the control. Pectin addition caused higher values of alkaline water retention capacity than gum arabic. It was found that gum arabic or pectin could be effectively used to improve dough handling, baking quality, sensory acceptability and retarded staling of corn-wheat bread up to 2 and 3%, respectively. (Journal of American Science 2010;6(10):684-790). (ISSN: 1545-1003).

Journal Article
TL;DR: This study showed marked effect of gum arabic on the coagulation system that it prolongs the BT and PT of Wistar rats.
Abstract: Gum arabic(GA) is the dried gummy exudates obtained from stems and branches of Acacia senegal trees, Willdenow or other related African species of Acacia (Leguminosae) and it is widely used in many pharmaceutical preparations as emulsifying agent and suspending agent and as food additive in food manufacturing. It is a beneficial adjunct to chronic renal failure patient because it reduces serum urea nitrogen level and may increase hemoglobin level. It increases water and electrolyte absorption, so that it could be a good additive to the oral rehydration solutions, in patient suffering from diarrhea. It is also have a good protective activity against acetaminophen-induced hepatotoxicity and doxorubicin-induced cadriotoxicity in rats. This study was conducted to investigate the effect of gum arabic on the coagulation system of Wistar rats. Twenty four male Wistar albino rats were assigned randomly to four groups (I, II, III and IV), each with six rats. Group (I), the rats were drinking water free from GA as control while rats in groups: II, III and IV were drinking water containing 3, 6 and 10g/100ml of gum arabic respectively for four consecutive weeks. Blood samples were collected and coagulation parameters were determined. The BT of rats treated with 6gGA/100ml was significantly prolonged and other rats not significantly affected compared with control. The PT of rats treated with 10gGA/100ml were significantly prolonged and not significant different from control for rats treated with 3 and 6gGA/100ml The APTT of all rats were not significantly different from the control. This study showed marked effect of gum arabic on the coagulation system that it prolongs the BT and PT.

Journal ArticleDOI
TL;DR: In this paper, the effect of pressure-treating hydrated gum arabic samples at different pH values (2.8, 4.2 and 8.0) was investigated, using controlled stress rheometry.

Journal ArticleDOI
TL;DR: The EPR spectra of 5-doxyl stearic acid (5-DSA), a spin-labeled fatty acid analog, displayed increasingly anisotropic line features upon addition of gum arabic, indicating a strong immobilization of the nitroxyl moiety when the fatty acid is bound to gum arABic.

Journal Article
TL;DR: The suspending property of Khaya senegalensis (Family Meliaceae) gum in Co-trimoxazole suspension was evaluated in this paper, and the results showed that the sedimentation rate (4x10G cm/sec), sedimentation volume (50ml), degree of flocculation (1.52) and viscosity (118.8 m.pas) at 50 r.p.m are values obtained for the suspension containing 0.2%w/v khaya gum after 28 days period of storage.
Abstract: The suspending property of Khaya senegalensis (Family Meliaceae) gum in Co-trimoxazole suspension was evaluated. The gum obtained from plants grown in Zaria town of northern Nigeria was processed using standard procedures and its physicochemical properties such as solubility, water sorption, pH and rheology w ere determined. The gum was used to formulate 4.8% w/v co-trimoxazole suspension in concentrations of 0.2-5 .0% w/v. Acacia senegal gum was used as a standard for comparison. The sedimentation rates, sedimentation volume, ease of redispersibility and viscosity of the suspension were studied over a period of 8 weeks. Other properties evaluated were drug release profile and particle size distribution of formulated suspensions to detect crystal growth. The results show that the sedimentation rate (4x10G cm/sec), sedimentation volume (50ml), degree of flocculation (1.52) and viscosity (118.8 m.pas) at 50 r.p.m are values obtained for the suspension containing 0.2%w/v khaya gum after 28 days period of storage. Particle size analysis as an exception, the values of all other parameters obtained for the suspensions containing equivalent concentrations of acacia gum were lower. The suspensions were stable, pourable and redispersible with no evidence of crystal growth. The mean particle size of the drug was 3.5 micrometer. The suspension met the pharmacopoeial requirement for drug release. On the basis of these findings, khaya gum may find application as suspending agent at 0.2%w/v concentrations.

Journal Article
TL;DR: In this paper, three baobab fruit pulp samples were obtained from three different locations (Kordofan, Blue Nile and Darfur) and subjected to physicochemical analysis.
Abstract: In this study three baobab fruit pulp samples were obtained from three different locations (Kordofan, Blue Nile and Darfur) and subjected to physicochemical analysis. In addition, Kordofan baobab which is available and highly acceptable by consumers was used to produce different types of spray dried powders. The three baobab samples showed the same protein, fat, Ca, P and color levels, but significantly (p≤0.05) different fiber, total sugars, ascorbic acid, K and Fe contents. Spray drying significantly (p≤0.05) elevated fat, total sugars, K and P contents as well as bulk density and pH, while significantly (p≤0.05) reduced moisture, protein, fiber, ash, ascorbic acid, Na, Ca and Fe contents. On the other hand color, reducing and non reducing sugars were not affected. Solubility of the sprayed powder was significantly (p≤0.05) reduced as a result of treatment with gum Arabic, sugar and Carboxy Methyl Cellulose (CMC). The spray dried powder obtained from the pure extract of the pulp showed significantly (p≤0.05) better reconstitution properties (wetability, dispersibility and solubility) in comparison to those prepared by addition of CMC or gum Arabic. The overall quality of the reconstituted drink prepared from the sprayed powder that produced from the pure 12% TSS extract (Ext pure) proved to be significantly (p#0.05) better than that of the other products.

Journal ArticleDOI
TL;DR: The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion, and indicates that the interaction effect between xanthan gum and orange oil showed the most significant effect among all interaction effects influencing all the physicochemical properties except for density.
Abstract: BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS: In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R2, 0.851–0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models. CONCLUSION: Orange beverage emulsion containing 222.0 g kg−1 gum arabic, 2.4 g kg−1 xanthan gum and 152.7 g kg−1 orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. Copyright © 2010 Society of Chemical Industry

01 Nov 2010
TL;DR: Grewia gum may prove a useful excipient when used alone, or in combination with other polymers to modify the release of soluble drugs from polymeric matrices.
Abstract: Matrix-based tablets using 40 %w/w grewia gum were prepared by direct compression to contain cimetidine as novel drug. The formulations were compared with similar formulations using hydroxypropyl methylcelluose (Methocel ® ), gum arabic, carboxy methylcellulose (Blanose ® ), or ethyl cellulose (Ethocel ® ) as polymer matrix. Also binary composite matrices containing grewia gum and the reference polymers (40 %w/w total polymer concentration in a ratio of 1:1) were directly compressed. In addition to tablet properties, swelling, erosion, kinetics of drug release from the matrices and stability of the tablet formulations were also investigated. In vitro drug release studies reveal that grewia gum can control the release of cimetidine from tablets for up to 12 hours. This strong sustained-release potential of grewia polysaccharide gum was superior to hydrophilic matrices of hydroxypropyl methylcellulose, carboxy methylcellulose and gum arabic. The release of drug from the grewia polysaccharide gum matrices follows Higuchi kinetic models. There was synergy between grewia gum and HPMC in delaying the release of cimetidine from tablets. Grewia gum may therefore prove a useful excipient when used alone, or in combination with other polymers to modify the release of soluble drugs from polymeric matrices.

Journal ArticleDOI
TL;DR: The good protection ability of GGM was related to its ability to form thicker walls to microcapsules and better physical stability compared to AG and the glass transition temperature of AG was close to the storage temperature at RH of 66%, which explains the remarkable losses of alpha-tocopherol in the microcapsule under those conditions.
Abstract: In the present study, microencapsulation and the physical properties of spruce (Picea abies) Ο-acetyl-galactoglucomannans (GGM) were investigated and compared to those of arabic gum (AG). Microcapsules were obtained by freeze-drying oil-in-water emulsions containing 10 wt % capsule materials (AG, GGM, or a 1:1 mixture of GGM−AG) and 2 wt % α-tocopherol (a model hydrophobic core compound that oxidizes easily). Microcapsules were stored at relative humidity (RH) of 0, 33, and 66% at 25 °C for different time periods, and their α-tocopherol content was determined by HPLC. X-ray microtomography analyses showed that the freeze-dried emulsions of GGM had the highest and those of AG the lowest degree of porosity. According to X-ray diffraction patterns, both freeze-dried AG and GGM showed an amorphous nature. The storage test showed that anhydrous AG microcapsules had higher α-tocopherol content than GGM-containing capsules, whereas under 33 and 66% RH conditions GGM was superior in relation to the retention of α...

Journal ArticleDOI
TL;DR: In this paper, a study documented traditional ecological knowledge (TEK) on the management of Acacia senegal trees (Gum arabic trees) using a structured questionnaire.
Abstract: SUMMARY This study documented traditional ecological knowledge (TEK) on the management of Acacia senegal trees (Gum arabic trees) using a structured questionnaire. A total of 149 randomly selected respondents from six locations in two districts of Samburu (Rift valley Province) and Isiolo (Eastern Province) were interviewed. Results show that local communities use their indigenous knowledge to manage natural gum arabic tree resources to sustain and improve their livelihoods. Restriction to the collection of only dead and fallen wood, community by-laws and nomadism were the main conservation strategies employed by the locals to protect gum arabic trees. Collection of gum arabic from wild gum arabic trees was mainly done by women during the dry months of the year. June to September season yielded higher quantities of gum arabic than the January to March season. More gum arabic was collected from gum arabic trees located on hilly and rocky sites than on plain and flat areas and along riverbanks. Small sized ...

Journal ArticleDOI
TL;DR: In this article, the relationship between the emulsifying ability of Acacia gum and the behaviour of aroma compounds in the corresponding solution was established, and it was shown that better emulsification ability of a sample appears strongly correlated to an increase in flavour retention and a decrease in molecular mobility as the result of mostly hydrophobic interactions.

Journal ArticleDOI
TL;DR: The textural properties of cooked rice were investigated in the presence and the absence of gum arabic and soybean soluble polysaccharide and SSPS found SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA.
Abstract: The textural properties of cooked rice were investigated in the presence and the absence of gum arabic (GA) and soybean soluble polysaccharide (SSPS). SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA. For both polysaccharides, the increase in hardness was more apparent in the whole body than at the periphery, whereas the decrease in stickiness was more apparent at the periphery than in the whole body. SSPS was more effective in retarding the gelatinization of rice starch and in lowering the elastic characters of the glutinous layer (the materials leached out of the rice grains during cooking) along with a decrease in the amount of amylopectin leached. The textural hardness of cooked rice was determined by the degree of starch gelatinization, whereas the textural stickiness was related to the rheological characters of the glutinous layer and the leaching profile of the starch components.

Journal ArticleDOI
TL;DR: Applying Gum Arabic as supplement in the diet of poultry production showed significant decrease in triglyceride, total lipid and phospholipids, but indicated significant increase in egg and body weight.
Abstract: Objective: This experiment studied effect of Gum Arabic as a supplementary diet and its effect on lipid profile (serum, egg yolk and meat) and performance of Laying Hen. Methodology and results: One hundred and fifty commercial laying hens (29 weeks age/ white lohmann) were used. The 150 laying hens are divided into five groups randomly G 1, G 2, G 3, G 4 and G5, where each group contained 30 laying hens kept in separated battery house. G1(Control) was fed basal layers diet while G2, G3, G 4 and G 5 were fed basal diet supplemented with Gum Arabic concentration at 1, 3, 5 and 7% respectively. The study revealed that in serum, there was a significant decrease in cholesterol, triglyceride, but no significant difference in High Density protein (HDP) - cholesterol at P? 0.05, in egg yolk. There was a significant decrease in cholesterol for G 5 compared with G1, also there was a significant decrease Triglyceride in G4 and G 5 compared with G1 indicated that there was a decrease in phospholipids in G 5 compared with G1. Lipid profile of meat for treated groups (G2, G 3, G 4 and G5) showed no significant difference at P? 0.05 compared with non- treated group (G1). The performance (body weight, egg weight and daily egg production) of laying hens showed significant increase at P? 0.05, but there was an increase in body and egg weight. Finally, there was no significant difference in daily egg production at P? 0.05. The addition of Gum Arabic as supplement of laying hens diet indicated there was no significant difference in serum cholesterol and daily egg production. Whereas, it is showed significant decrease in triglyceride, total lipid and phospholipids, but indicated significant increase in egg and body weight. Application of Gum Arabic as supplement in the diet of poultry production should be done because Gum Arabic is rich in highly soluble fiber.

Journal ArticleDOI
TL;DR: In this article, a study of four commercial grades of Nigerian gum arabic exudates as hybrid binders for foundry sand cores was carried out and the results showed that grade 2 gum-arabic hybrids with Neem oil offered best economic advantage as it attained required tensile strength after the shortest period of baking.
Abstract: Defined quantities of the vegetable oil extracted from the seed of Neem tree were mixed with each of four commercial grades of Nigerian gum arabic exudates as hybrid binders for foundry sand cores. The cores which were made with silica sand were classified and oven baked at 200°C for 1 - 3 h, oven cooled and then tested for tensile strength using standard universal strength machine to ascertain their level of suitability for industrial casting. The specimens for tensile strength were shaped like figure eight. The result showed that grade 2 gum arabic hybrids with Neem oil offered best economic advantage as it attained required tensile strength after the shortest period of baking. It was followed by the grade 4, grade 1 and then grade 3 gum arabic based hybrids with Neem oil in that order. The benefit of hybridizing Nigerian gum arabic exudates with Neem oil was more pronounced when cores were baked at about the melting temperature of the grade of gum arabic involved. Baking cores below the melting point marginally improved bond strength while baking them at temperatures well above melting point depressed tensile strength. Key words: Neem oil, gum Arabic, hybrid binder, tensile strength.

Journal ArticleDOI
TL;DR: In this paper, two modified Acacia gums, the already tested SUPER GUM™ EM2 and the new EM10, were used as combined emulsifiers and stabilizers in coconut oil model emulsions.

01 Jan 2010
TL;DR: Tamarind seed polysaccharide (TSP) obtained from the seed kernel of Tamarindus indica, possesses properties like high viscosity, broad pH tolerance, noncarcinogenicity, mu-coadhesive nature, and biocompatibility as mentioned in this paper.
Abstract: Tamarind seed polysaccharide (TSP) obtained from the seed kernel of Tamarindus indica, possesses properties like high viscosity, broad pH tolerance, noncarcinogenicity, mucoadhesive nature, and biocompatibility. It is used as stabilizer, thickener, gelling agent, and binder in food and pharmaceutical industries. The objective of present investigation was to search for a cheap and effective natural excipient that can be used as an effective alternative for the formulation of pharmaceutical emulsions. For emulsifying activity study, castor oil was taken as a model drug and emulsified with TSP. The comparative stability studies were done with that of the emulsion prepared by taking gum acacia as standard emulsifying agent and it was found that the emulsion prepared with 2%w/v of TSP is more effective in comparison to that of the emulsion prepared by using 10%w/v of gum acacia. Thus this mucilage will be a non-toxic, bio-degradable, cheap, economic and easily available option as an emulsifier.

Journal ArticleDOI
TL;DR: Recommendations in terms of gum and fruit production must be based on a relative high number of sample trees as tree to tree variation within provenances may be large.
Abstract: Abstract A study was conducted to evaluate the performance of 11 Acacia senegal provenances in Niger, West Africa, grown on 2 different soil types. Among the provenances, 6 are from Niger, 4 from Mali and 1 from Sudan. The assessment was carried out with measurements of growth parameters (survival rate, height, diameter and basal area) as well as gum and fruit production at age 15. The results showed significant differences in growth parameters between soil types and provenances. The provenances from Mali perform best, followed by the local Niger provenances. There were no significant differences in gum and fruit production between provenances, but it cannot be excluded that this was a result of limited power in the test of provenance variation in these traits. Survival of the provenances was correlated to the precipitation and the latitude of the origin, whereas basal area was correlated to latitude, and height was correlated to longitude/altitude at the origin. Recommendations could be made for genetic selection of two Mali provenances if growth is a desired character. We conclude that recommendations in terms of gum and fruit production must be based on a relative high number of sample trees as tree to tree variation within provenances may be large.