Physicochemical Properties of flour and isolated starch from Jackfruit seeds

58 RJPS, Apr-Jun, 2011/ Vol 1/ Issue 1 L. f. are a different species (champedak), and these names have often mistakenly been used as synonyms for A.heterophyllus. Regional names: Halasu or Halasina Hannu – Kannada Kanthal, Kathal, Kathar, Panos Hindi Murasabalam, Pala, Panasa – Tamil Panasa, Verupanasa – Telugu Chakka, Pilavu – Malayalam MATERIALS AND METHODS The jackfruit seeds were obtained from local market in India. All reagents and chemicals used in the experiment were of analytical grade and purchased from their respective commercial sources. Isolation and purification of starch from the jack fruit seeds: The collection seeds were washed with running water to remove their impurities. The outer brown layers were removed by soaking jackfruit seeds in 0.5% NaOH solution for 30 ml and rinsing with distilled water and again washed with running water. The washed seeds were cut into small pieces and it was grinded into a fine paste. The Paste was added with required amount of water (5 l) and kept for 12 h for settling. Purification is effected by stirring with water and resuspending several times. The fine settled 0 product dried in a tray drier at 30-40 C until the moisture content was less than 13%, than dried product passed through suitable sieve. This dried product was stored in desiccators and to carried out the organoleptic characteristics, starch conformity test physicochemical properties and its micromeritic properties. Organoleptic evaluation of starch: The organoleptic evaluation of the isolated starch such as color, odor and taste were determined after isolation and drying of the starch. Chemical analysis: Test for Carbohydrates Molish test: Mix 2ml of sample solution and add five drops Meneka T et al Physicochemical Properties of flour and isolated starch from Jackfruit seeds (Artocarpus Heterophyllus lam) of molish reagent in a test tube. Add gently Ml of of concentrated sulphuric acid at the sides of the test tube. Test for reducing and non reducing sugars: Benedicts test: To 5ml of the regent add drops of sugar solution mix and keep in the boiling water for min. Barfoed test: To 5ml of reagent, add about 0.5ml of sample solution. Keep it in boiling for 5 m. Test for Polysaccharides: 1. Iodine Test: To about 2ml of starch solution add 2 to 3 drops N/50 iodine. 2. Add 1ml of 5% NaOH to 2ml starch to make it alkaline. No blue color on acidification gives blue color. It confirms the presence of starch. 3. On treatment with boiling water, a cloudy viscous fluid was obtained. This also confirms the presence of starch. Test for Proteins: Biuret test: To 3ml of the sample solution add an equal volume of 5% NaOH and 3 to 4 drops of 1% copper sulphate. Test for Steroids: To about 2ml of a solution of cholesterol in chloroform in a dry test tube, add 2ml of acetic anhydride and 2 to 3 drops of concentrated sulphuric acid. Mix and stand for few minutes. Test for Amylose: 20 mg of isolated starch sample was taken and 10 ml of 0.5 N KOH was added to it. The suspension was thoroughly mixed. The dispersed sample was transferred to a 100 ml volumetric flask and diluted to the mark with distilled water. 10 ml of test starch solution was pipette into a 50ml volumetric flask and 5 ml of 0.1 N HCl was added followed by 0.5 ml of iodine reagent. The volume was diluted to 50ml and the absorbance was measured at 625 nm. Limit test: Test for Chlorides:standard turbidity: for standard solution 1ml of 0.05845 percent w/v solution of sodium chloride in nessler cylinder add 10ml of nitric acid, make up the volume upto 50ml with water, add 1ml of silver nitrate solution. Stir immediately with a glass rod and keep it for few minutes. Sample turbidity: Dissolve the specified quantity of sample substance in distilled water. Add 1ml of dilute nitric acid in the nessler cylinder. Then make up the volume up to 50ml with water and add 1ml silver nitrate. Stir well and keep aside for 5 m. Test for Sulphates: standard turbidity: for standard Fig.1: Photographs of Jackfruit and Jackfruit seeds 59 RJPS, Apr-Jun, 2011/ Vol 1/ Issue 1 Swelling index: one gram of powdered mucilage was treated with 25ml of water in a graduated cylinder shaken for every 10 m for 1 h and allowed to stand as specified. The results are shown on table No 2. Swelling Index = Weight of wet mass / Weight of dry powder Water absorption Index: One gram of sample was 0 suspended in 10ml of distilled water at 30 C in a centrifuge tube, stirred for 30 m intermittently and then centrifuged at 3000 rpm for 10 m. the supernatant was decanted and the weight of the gel formed was recorded. The water absorption Index was than calculated as gel weight per gram dry sample. Water absorption Index = Bound water (g) / Weight of sample (g) X 100 Total microbial load of the isolated Jack fruit starch: The total microbial load is an important parameter which decides the suitability of a substance for use as an excipient in pharmaceutical dosage form. According to many pharmacopoeias, for synthetic and semi synthetic substances, the total aerobic count should not be more than 100 colonies forming unit (cfu) per total fungal count (including yeast and molds) should not exceed 50 cfu/g. in case of excipients from natural origin the total aerobic count should not be more than 1000 cfu/g and total fungal count should not exceed 100 cfu/g. The results are shown on table 2. Micromeritic properties: Angle of repose: Flow properties of seeds flour and isolated starch were studied by measuring the angle of repose by employing fixed funnel standing method. A glass filling funnel is held in place with a clamp on the ring support over a glass plate. Seeds flour and isolated starch were weighted passed through the funnel, which was kept at a height 'h' from the horizontal surface. The passed starch powder through the funnel, its formed a pile of a height 'H' above the horizontal surface and the pile was measured and the angle of repose was determined by using the formula. -1 Angle of repose (θ) = tan (H/R) H = Height of the pile R= Radius of the pile. Bulk density and Tapped density: Bulk and tapped densities were measured by using 100 ml of graduated cylinder. The sample poured in cylinder was tapped mechanically for 100 times, then tapped volume was noted down and bulk density and tapped density were calculated. opalescence 1ml of 0.1089 percent w/v solution of potassium sulphate and add 2ml of dilute hydrochloric acid in nessler cylinder. Add 45ml of water and add 5ml barium chloride reagent. Stir well and keep it for 5 m. Sample turbidity: To the given add distilled water and mixted with 2ml of dilute hydrochloric acid and distilled water upto 45ml and 5ml of barium chloride. Stir well and keep it for 5 m. Test for Iron: standard turbidity: dilute 2ml of standard iron solution with 40 ml of distilled water in the nessler cylinder. Add 2ml of a 2% w/v iron-free citric and 0.1ml of thioglycollic acid and mix. Make alkaline with iron free ammonia solution. Dilute the level to 50 ml and allow stand for few minutes. Test turbidity: to the given sample add 40ml of water or used10 ml of the as prescribed in the monograph and transfer into the nesselers cylinder. Add 2mL of 20%w/v solution of iron free citric acid and 0.1ml of thioglycollic acid and mix. Make alkaline with iron free ammonia. Dilute to 50 ml of water and allow standing. Physico-chemical analysis: Moisture content determination: Two gram of each test samples (dry base) was dried in a conventional oven at 0 105 C to the constant weight (approximately 3 h). Determination of pH: The pH was measured by using a digital pH meter. The results are shown in table No 2. Scanning Electromicroscopy Analysis: The size and shape of the isolated starch was determined by scanning electron microscopy. The results are shown on figure No 2. Viscosity: Flow property of a simple liquid is expressed in terms of viscosity. Viscosity is an index of resistance of a liquid to flow. The higher the viscosity of a liquid, the greater is the resistance to flow. The viscosity was measured by using a brook field viscometer. The results are shown on table No 2. Gelatinization and Pasting characteristics of starch: Samples of starch powder were moistened with water and loaded into capillary tube by means of intrusion. The temperature of gelling and the time from swelling to full gelatinization were measured with a melting point apparatus. The Pasting characteristic of sample starch powder was observed by suspending it in 10ml of distilled water and heating with stirring on a water bath. The results are shown on table No 2. Meneka T et al Physicochemical Properties of flour and isolated starch from Jackfruit seeds (Artocarpus Heterophyllus lam) 60 RJPS, Apr-Jun, 2011/ Vol 1/ Issue 1 Each experiment for micromeritic properties was performed in triplicate manner. Carr's index: Compressibility index (Ci) or Carr's index value of seeds flour and isolated starch was computed according to the following equation: Carr's index = (Tapped density – Bulk density) / Tapped density X 100