Abstract

STANDARDIZATION AND CHARACTERIZATION OF ALMOND GUM OBTAINED FROM PRUNUS AMYGDALES VAR DULCIS.

*Imtiyaz Ahmad Mir and Najeeb Jahan

ABSTRACT

Objectives: The present study was design to standardize and develop scientific data for identification and quality control of Almond Gum by proximate analysis. Methods: The nature of Almond Gum (AG) was confirmed by organoleptic, physiochemical characterization and fluorescence analysis. The preliminary phytochemical analysis was done by qualitative chemical tests. The total chemical components were confirmed by TLC and HPTLC in suitable solvent system and the functional groups were detected by FTIR. Thermal analysis was carried out by DSC. Results: The organoleptic and physiochemical data showed characteristic features of AG. The preliminary phytochemical analysis of aq. Extract of AG showed presence of carbohydrates. The DSC thermo gram of AG powder exhibited broad endothermic peak at 84.010C with a delta H of 50.89J/g. TLC and HPTLC fingerprinting of AG showed maximum separation of compounds in Toluene: Ethyl acetate (93:3) mobile phase at 550nm. The FTIR spectrogram of AG showed two characteristic bands, one at 2899.10cm-1, assigned to C-H group and another at 1645.13cm-1 assigned to C=O group. Interpretation & Conclusion: The observations and results of the study have provided evidence based scientific data for standardization of AG which will serve as reference standards to establish its identity, purity and also help to minimize adulteration and substitution.

Keywords: Standardization; Almond Gum; HPTLC; FTIR; DSC.