Physicochemical Properties of flour and isolated starch from Jackfruit seeds (Artocarpus Heterophyllus lam)

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1 RGUHS Jurnal f Pharmaceutical Sciences Original Research Article Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Menaka T, Nagaraja G, Ygesh D B, Sunil Kumar U S and Prakash L. 1 Mallige Cllege f Pharmacy, Siluvepura, Chikkabanavara, Bangalre , India 2 Hillside Cllege f Pharmacy and Research centre, Raghuvanahalli, Bangalre , India A B S T R A C T Jackfruit (Artcarpus heterphyllus Lam.) is ne the mst significant evergreen trees grwn in Asia. The bjective f this study was t cmpare physicchemical prperties f jackfruit seed flur and starch, starch was islated frm jackfruit seeds and purified. The jackfruit seed flur and starch were subjected t checkut the parameters like rganleptic characteristics, chemical analysis, limit test physic-chemical analysis and micrmeritic prperties. The chemical cmpsitin f seed flur was carbhydrates, plysaccharides, prteins, sterids and amylses and cntent f jackfruit seed starch was carbhydrates, plysaccharides and amylses. Limit test fr chlrides, irn and sulphates was passing. The misture cntent f starch was mre than that f flurs. The ph f starch was shws 6.51 and ph f flur was The starch was characterized by using scanning electrn micrscpy methd. The shape f the starch was fund t be smth and spherical shaped and size f starch was 6.2mm. Gelatinizatin and pasting characteristics f starch shws at C. Swelling index was 5.96 and 8.03 (g/g) fr seed flur and purified starch respectively. Micrbial grwth was absent in seeds flur and islated jackfruit starch respectively. Micrmeritic prperties f seeds flur and islated jackfruit starch shwed gd. Keywrds: Jackfruit, Starch, Gelatinizatin and Pasting characteristics. INTRODUCTION Jackfruit (Artcarpus heterphyllus Lam.) is ne the mst significant evergreen trees in trpical areas and widely grwn in Asia including India. It is a medium-size tree typically reaching 28 80ft in height that is easily accessible by its fruit. The fruit, which brne n the heavy side branch and main branch f the tree, average weight f the fruit is between 3.5 t 10 kg and smetimes the fruit may reach up t 25 kgs f each. Jackfruit has a multiple fruit with a green t yellw-brwn uter peel that is cmpsed f hexagnal, bluntly cnical thrny that cver a thick. It is a medium-size tree typically reaching 28 80ft in height that is easily accessible by its fruit, the ripe fruit cntains well succulent, armatic and flavrful yellw sweet bulbs and seeds make-up arund 8 t 15% f the ttal fruit weight seeds. The fruit is held tgether by a central fibrus cre. The interir cnsists f large bulbs alng with whitish yellw aril. Each bulb enclses a smth, val shaped, brwn spermderm cvered by a thin white ctyledn. The seed is 2-3 cm in lng and 1-2 cm in diameter. Up t 500 seeds can be fund in a single fruit. Jackfruit is eaten raw r used in curries, sups, chips, juice, jam, jellies and stews and als a cmmn ingredient in fruit salads. The leaves used fr animal feeds and white latex are RGUHS Jurnal f Pharmaceutical Sciences Received: 31/01/2011, Mdified: 23/02/2011, Accepted: 01/03/2011 used as adhesives. The seeds are rasted and eaten like chestnuts, seeds are used in cked in dishes and its flur used fr baking. Jackfruit seeds are fairly rich in starch (Singh et al., 1991). Varius parts jackfruit tree were used as medicine and its wd is an imprtant surce f timber industries (Ry and Jshi. 1995) The bjective f this study was islated the starch and sme f its physicchemical prperties and micrmeritic prperties were examined frm a lcal rigin f jackfruit variety. In this research wrk we Cncluded, that islated starch can be used as excipients f pharmaceutical dsage mainly in tablet preparatin as binding agent. Btanical descriptin: Preferred scientific name: Artcarpus heterphyllus Lam. Family: Mraceae (mulberry family) Nn-preferred scientific names: Artcarpus brasiliensis Gmez Artcarpus heterphylla Lam. Artcarpus maxima Blanc Artcarpus philippinensis Lam. Plyphema jaca Lur. Sccus arbreus majr Rumph. Artcarpus integer (Thunb.) Merr and its synnym A. integriflia 58 RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Fig.1: Phtgraphs f Jackfruit and Jackfruit seeds L. f. are a different species (champedak), and these names have ften mistakenly been used as synnyms fr A.

Reginal names: Halasu r Halasina Hannu Kannada Kanthal, Kathal, Kathar, Pans - Hindi Murasabalam, Pala, Panasa Tamil Panasa, Verupanasa Telugu Chakka, Pilavu Malayalam MATERIALS AND METHODS The

Islatin and purificatin f starch frm the jack fruit seeds: The cllectin seeds were washed with running water t remve their impurities. The uter brwn layers were remved by saking jackfruit seeds in 0.

2 Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Fig.1: Phtgraphs f Jackfruit and Jackfruit seeds L. f. are a different species (champedak), and these names have ften mistakenly been used as synnyms fr A.heterphyllus. Reginal names: Halasu r Halasina Hannu Kannada Kanthal, Kathal, Kathar, Pans - Hindi Murasabalam, Pala, Panasa Tamil Panasa, Verupanasa Telugu Chakka, Pilavu Malayalam MATERIALS AND METHODS The jackfruit seeds were btained frm lcal market in India. All reagents and chemicals used in the experiment were f analytical grade and purchased frm their respective cmmercial surces. Islatin and purificatin f starch frm the jack fruit seeds: The cllectin seeds were washed with running water t remve their impurities. The uter brwn layers were remved by saking jackfruit seeds in 0.5% NaOH slutin fr 30 ml and rinsing with distilled water and again washed with running water. The washed seeds were cut int small pieces and it was grinded int a fine paste. The Paste was added with required amunt f water (5 l) and kept fr 12 h fr settling. Purificatin is effected by stirring with water and re- suspending several times. The fine settled 0 prduct dried in a tray drier at C until the misture cntent was less than 13%, than dried prduct passed thrugh suitable sieve. This dried prduct was stred in desiccatrs and t carried ut the rganleptic characteristics, starch cnfrmity test physicchemical prperties and its micrmeritic prperties. Organleptic evaluatin f starch: The rganleptic evaluatin f the islated starch such as clr, dr and taste were determined after islatin and drying f the starch. Chemical analysis: Test fr Carbhydrates Mlish test: Mix 2ml f sample slutin and add five drps f mlish reagent in a test tube. Add gently Ml f f cncentrated sulphuric acid at the sides f the test tube. Test fr reducing and nn reducing sugars: Benedicts test: T 5ml f the regent add drps f sugar slutin mix and keep in the biling water fr min. Barfed test: T 5ml f reagent, add abut 0.5ml f sample slutin. Keep it in biling fr 5 m. Test fr Plysaccharides: 1. Idine Test: T abut 2ml f starch slutin add 2 t 3 drps N/50 idine. 2. Add 1ml f 5% NaOH t 2ml starch t make it alkaline. N blue clr n acidificatin gives blue clr. It cnfirms the presence f starch. 3. On treatment with biling water, a cludy viscus fluid was btained. This als cnfirms the presence f starch. Test fr Prteins: Biuret test: T 3ml f the sample slutin add an equal vlume f 5% NaOH and 3 t 4 drps f 1% cpper sulphate. Test fr Sterids: T abut 2ml f a slutin f chlesterl in chlrfrm in a dry test tube, add 2ml f acetic anhydride and 2 t 3 drps f cncentrated sulphuric acid. Mix and stand fr few minutes. Test fr Amylse: 20 mg f islated starch sample was taken and 10 ml f 0.5 N KOH was added t it. The suspensin was thrughly mixed. The dispersed sample was transferred t a 100 ml vlumetric flask and diluted t the mark with distilled water. 10 ml f test starch slutin was pipette int a 50ml vlumetric flask and 5 ml f 0.1 N HCl was added fllwed by 0.5 ml f idine reagent. The vlume was diluted t 50ml and the absrbance was measured at 625 nm. Limit test: Test fr Chlrides:standard turbidity: fr standard slutin 1ml f percent w/v slutin f sdium chlride in nessler cylinder add 10ml f nitric acid, make up the vlume upt 50ml with water, add 1ml f silver nitrate slutin. Stir immediately with a glass rd and keep it fr few minutes. Sample turbidity: Disslve the specified quantity f sample substance in distilled water. Add 1ml f dilute nitric acid in the nessler cylinder. Then make up the vlume up t 50ml with water and add 1ml silver nitrate. Stir well and keep aside fr 5 m. Test fr Sulphates: standard turbidity: fr standard 59 RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

3 Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) palescence 1ml f percent w/v slutin f ptassium sulphate and add 2ml f dilute hydrchlric acid in nessler cylinder. Add 45ml f water and add 5ml barium chlride reagent. Stir well and keep it fr 5 m. Sample turbidity: T the given add distilled water and mixted with 2ml f dilute hydrchlric acid and distilled water upt 45ml and 5ml f barium chlride. Stir well and keep it fr 5 m. Test fr Irn: standard turbidity: dilute 2ml f standard irn slutin with 40 ml f distilled water in the nessler cylinder. Add 2ml f a 2% w/v irn-free citric and 0.1ml f thiglycllic acid and mix. Make alkaline with irn free ammnia slutin. Dilute the level t 50 ml and allw stand fr few minutes. Test turbidity: t the given sample add 40ml f water r used10 ml f the as prescribed in the mngraph and transfer int the nesselers cylinder. Add 2mL f 20%w/v slutin f irn free citric acid and 0.1ml f thiglycllic acid and mix. Make alkaline with irn free ammnia. Dilute t 50 ml f water and allw standing. Physic-chemical analysis: Misture cntent determinatin: Tw gram f each test samples (dry base) was dried in a cnventinal ven at C t the cnstant weight (apprximately 3 h). Determinatin f ph: The ph was measured by using a digital ph meter. The results are shwn in table N 2. Scanning Electrmicrscpy Analysis: The size and shape f the islated starch was determined by scanning electrn micrscpy. The results are shwn n figure N 2. Viscsity: Flw prperty f a simple liquid is expressed in terms f viscsity. Viscsity is an index f resistance f a liquid t flw. The higher the viscsity f a liquid, the greater is the resistance t flw. The viscsity was measured by using a brk field viscmeter. The results are shwn n table N 2. Gelatinizatin and Pasting characteristics f starch: Samples f starch pwder were mistened with water and laded int capillary tube by means f intrusin. The temperature f gelling and the time frm swelling t full gelatinizatin were measured with a melting pint apparatus. The Pasting characteristic f sample starch pwder was bserved by suspending it in 10ml f distilled water and heating with stirring n a water bath. The results are shwn n table N 2. Swelling index: ne gram f pwdered mucilage was treated with 25ml f water in a graduated cylinder shaken fr every 10 m fr 1 h and allwed t stand as specified. The results are shwn n table N 2. Swelling Index = Weight f wet mass / Weight f dry pwder Water absrptin Index: One gram f sample was 0 suspended in 10ml f distilled water at 30 C in a centrifuge tube, stirred fr 30 m intermittently and then centrifuged at 3000 rpm fr 10 m. the supernatant was decanted and the weight f the gel frmed was recrded. The water absrptin Index was than calculated as gel weight per gram dry sample. Water absrptin Index = Bund water (g) / Weight f sample (g) X 100 Ttal micrbial lad f the islated Jack fruit starch: The ttal micrbial lad is an imprtant parameter which decides the suitability f a substance fr use as an excipient in pharmaceutical dsage frm. Accrding t many pharmacpeias, fr synthetic and semi synthetic substances, the ttal aerbic cunt shuld nt be mre than 100 clnies frming unit (cfu) per ttal fungal cunt (including yeast and mlds) shuld nt exceed 50 cfu/g. in case f excipients frm natural rigin the ttal aerbic cunt shuld nt be mre than 1000 cfu/g and ttal fungal cunt shuld nt exceed 100 cfu/g. The results are shwn n table 2. Micrmeritic prperties: Angle f repse: Flw prperties f seeds flur and islated starch were studied by measuring the angle f repse by emplying fixed funnel standing methd. A glass filling funnel is held in place with a clamp n the ring supprt ver a glass plate. Seeds flur and islated starch were weighted passed thrugh the funnel, which was kept at a height 'h' frm the hrizntal surface. The passed starch pwder thrugh the funnel, its frmed a pile f a height 'H' abve the hrizntal surface and the pile was measured and the angle f repse was determined by using the frmula. -1 Angle f repse (θ) = tan (H/R) H = Height f the pile R= Radius f the pile. Bulk density and Tapped density: Bulk and tapped densities were measured by using 100 ml f graduated cylinder. The sample pured in cylinder was tapped mechanically fr 100 times, then tapped vlume was nted dwn and bulk density and tapped density were calculated. 60 RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Each experiment fr micrmeritic prperties was perfrmed in triplicate manner. Fig.

Carr's index = (Tapped density Bulk density) / Tapped density X 100 RESULTS The starch was islated frm the jackfruit seeds and purified by reprted methds. The yield was fund t be 25% w/w.

4 Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Each experiment fr micrmeritic prperties was perfrmed in triplicate manner. Fig.2: Scanning electrnic micrscpy f islated Jackfruit seed starch Carr's index: Cmpressibility index (Ci) r Carr's index value f seeds flur and islated starch was cmputed accrding t the fllwing equatin: Carr's index = (Tapped density Bulk density) / Tapped density X 100 RESULTS The starch was islated frm the jackfruit seeds and purified by reprted methds. The yield was fund t be 25% w/w. The flur was prepared by grinding jackfruit seeds withut remving thin brwn spermderm. The flur and starch was subjected t characterizatin such as rganleptic evaluatin, chemical test, limit test, physic - chemical test and micrmeritics shwed in tables. DISCUSSION Organleptic evaluatin: The jackfruit starch was white in clr cmpared with the flur. Clr f the jackfruit seed flurs was light yellw. The clr f flur can be influence by cntenting f variety f raw material. Odr f jackfruit seed starch and flur were drless and als had mucilaginus taste. Chemical Analysis: Chemical cmpsitin f islated jackfruit starch and seed flurs was significantly different Mlish test was frmed a purple clr ring at the interface f the tw layers. It indicates the presence f carbhydrates. Benedicts test fr seeds flur and purified starch was prducing red precipitate; it indicates the presence f reducing sugar. Barfed's test fr seeds flur was prducing precipitate but purified starch wasn't prducing precipitate; it indicates the absence f reducing disaccharides. Test fr Plysaccharides, Starch and flur sample was frmed blue clr frm starch idine cmplex. It cnfirms the presence f starch. Starch t make it alkaline. N blue clr n acidificatin gives blue clr. It cnfirms the presence f starch. On treatment with biling water, a cludy viscus fluid was btained. This als cnfirms the presence f starch Biuret test fr seed flur, the was gives purple clr r pinkish purple clr. It indicates the presence f prteins, S.N Chemical tests Flur Flur. 1 Test Fr Carbhydrates Table 1: Chemical Analysis f seed flur and islated purified Starch. Mlish test Presence f carbhydrates Presence f carbhydrates Benetict s test Presence f reducing sugar Presence f reducing sugar Barfed s test Presence f reducing Absence f reducing disaccharides disaccharides 2 Test fr Plysaccharides Idine test Cnfirms the presence Cnfirms the presence f starch. f starch. 3 Test fr Prteins Biuret test Presence f prteins Absence f prteins 4 Test fr Sterids Libermann Presence f sterids Absence f sterids. burchard test 5 Test fr Amylse Presence f amylse Presence f amylse 61 RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

5 Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) Table 2: Physic-chemical analysis f seed flur and islated purified Starch. Parameters Flur Starch Misture Cntent Less Mre Gelatinizatin temperature C C ph Viscsity: 10% std 13000cps 9600 cps 10% sample 13000cps 5400cps Swelling index (g/g) Water absrptin Index Less Mre Micrbial grwth Absence Absence Table 3: Micrmeritic prperties f jackfruit seeds flur and islated purified Starch. Parameters Flur Starch Angle f repse Bulk density Tapped density Carr s index but fr starch wasn't gives purple clr r pinkish purple clr. It indicates the absence f prteins Liebermann burchard test fr flur, sample was prducing emerald green clr. It indicates the presence f chlesterl. Islated starch sample wasn't prduce emerald green clr. It indicates the absence f chlesterl. Amylase cntent f islated jackfruit seed starch was highest, cmpared t the seed flur. Limit Test fr Chlrides, Sulphates and Irn was passing. Physic-chemical Analysis: The misture cntent f starch frm jackfruit seed was mre than that f flurs. The ph f starch was shws 6.51 and ph f flur was The islated starch was analyzed fr its size f and mrphlgical characters by scanning electrn micrscpy methd. The size f the starch was fund t be 6.2mm. The surface f the starch was smth and spherical shape. Gelatinizatin and Pasting characteristics f starch shws at C. Seeds flur was cntaining mre viscsity cmpares t purified starch. Swelling index was 5.96 and 8.03 (g/g) fr seed flur and purified starch respectively. Water absrptin index f flur and starch were indicated gd ability t bind water. Micrbial grwth was absent in seeds flur and islated jackfruit starch respectively. Percentage yield was 22 % (+/- 3%). Micrmeritic prperties: Angle f repse f seeds flur and islated purified starch shwed excellent flwability. Bulk and tapped densities shwed gd packability f starch. Carr's index f seeds flur had and islated purified starch shwed 16.56, lwest Carr's index f bth flur and starch indicating excellent cmpressibility. CONCLUSION This study suggests that jackfruit seed flur and purified starch has a ptential fr fd frmulatin because f its cntaining amylase and carbhydrate cntents. The jackfruit seed starch had a narrw gelatinizatin temperature and required less energy fr gelatinizatin, it helpful fr make a starch paste it's used as a granulating agent. Starch f jackfruit seeds shwed a greater stability t thermal during making starch paste. This starch can be used as excipients f pharmaceutical dsage in tablet preparatin, thus it culd be mre useful as a binding agent. Angle f repse f starch shwed excellent flwability, Bulk and tapped densities shwed gd packability f starch and Carr's index indicating excellent cmpressibility. S purified starch f jackfruit seeds culd be substituted fr it as a excipients when the need arises. ACKNOWLEDGEMENT We are very thankful t Dr. Shiva Kumar Swamy, Principal f Mallige Cllege f Pharmacy (Bengaluru, Karnataka) fr prviding facility t carry ut this research wrk. REFERENCES 1. Bbbi FO, El-Dash AA, Bbbi, PA and Rdrigues LR. Islatin and characterizatin f the physichemical prperties f the starch f jackfruit seeds (Artcarpus heterphyllus). Cereal Chemistry, 1978; 55: Chrips NR, Regini Balasingh GS and Kingstn C., Nutrient cnstituens f neglected varieties f Artcarpus heterphyllus lam. Frm kanyakumari District. Suth India, jurnal f basic and applied chemistry, 2008; 2(3 and 4): Deb AC. Fundamentals f bichemistry. New central bk agency; New Delhi, 1996;A43 A Elliasn, A.C. and Gudmundssn, M. Starch: physicchemical and functinal aspect. In: Carbhydrates in fd (edited by A.C. Eliassn). New Yrk: Marcel Dekker, Inc. 1996, Fergusn A. Textbk f Pharmacgnsy. McMilan C; New Yrk, 1956; Hseney RC., Starch. In: Principles f Cereal Science and nd Technlgy, 2 edn. Minnesta: American American Assciatin f Cereal Chemists, Inc. 1994; Javis CE and Walker JRL. Simultaneus, rapid, spectrphtmetric determinatin f ttal starch, amylase and amylpectin. J Sci Fd Agric 1993; 63: RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

6 Meneka T et al Physicchemical Prperties f flur and islated starch frm Jackfruit seeds (Artcarpus Heterphyllus lam) 8. Kumar S, Singh AB, Abidi AB, Upadhyay RG and Singh A., Prximate cmpsitin f jackfruit seed., Jurnal f Fd Science and Technlgy. 1988; 25: nd 9. Kkate CK, Purhit AP, Gkhale SB. Pharmacgnsy. 22 Edn., Nirali Prakashan, 2003; Leung AY, Fster,S. Encylpedia f cmmn natural ingredients used in drugs and csmetics. drugs and nd csmetics (XXiX-XXX), 2 Edn; Rahman MA, Nhar n,mian aj AND Msihuzzaman M. Variatin f carbhydrate cmpsitin f tw frms f fruit frm jack tree (Artcarpus heterphyllus L) with maturity and climatic cnditin. Fd Chem. 1999; 65: Singh A, Kumar S & Singh IS., Functinal prperties f jackfruit seed flur, Lebensmittle Wissenschaft & Technlgie.1991;24: The Wealth f India, A Dictinary f raw materials and Indian prducts, Publicatin and infrmatin directry., vl.i:a, Tester RF, Mrrisn WR. Swelling and gelatinizatin f cereal starches. I. Effects f amylpectin, amylase and lipids. Am. Assc. Cereal chem.1990; 67: Wallis TE., Text Bk f Pharmacgnsy, Pharmaceutical th Sciety f Great Britain. 5 Edn CBS Publisher; 12. Address fr Crrespndence T. Meneka, Mallige Cllege f Pharmacy, Siluvepura, Chikkabanavara, Bangalre , Karnataka, India. menakat04@gmail.cm 63 RJPS, Apr-Jun, 2011/ Vl 1/ Issue 1

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