Comparative study between polysaccharides isolated from okra and purslane | ||||
| Menoufia Journal of Agricultural Biotechnology | ||||
| Articles in Press, Accepted Manuscript, Available Online from 11 January 2023 | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjab.2023.164327.1001 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mohamed Salama 
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| قرية كوم حلين شارع المنشار | ||||
| Abstract | ||||
| The objective of such research was to study polysaccharides from okra and purslane. The chemical composition of okra and Purslane is different. Okra contains 87.49% carbohydrates, 72.55% total soluble polysaccharides, 21% extraction percentage, against 79.51% carbohydrates, 63.0% total soluble polysaccharides, 17.5% extraction percentage for purslane. The infrared analysis reveald absorption in the region of 1725.18, 1732.38 and 1723.3 cm−1 for okra and purslane indicated the presence of CH2 group. The absorption peak at around 1626.54 cm−1 of Purslane indicates the characteristic of polysaccharides and corresponds to the stretching vibration of C=O of the N-acetyl group or protonated carboxylic acid. The peaks at 1598.44 and 1408.51 cm−1 of okra, 1588.32 and 1417.09 cm−1 of purslane were characteristic to the symmetric stretching of the COO- group, indicating that plants are acidic polysaccharides. The peak located at 1318.56 and 1244.31 cm−1 of okra, 1376.02 and 1322.88 cm−1 of purslane corresponded to the stretching vibration of the ester sulfate groups (S=O). The absorption at 1144.54 and 1036.39 cm−1 of okra, 1024.08 cm−1of purslane in the range of 1200 – 1000 cm−1 which are anomeric regions, were attributed to C-O-C and C-O-H this suggested the presence of C-O bonds in polysaccharides that the monosaccharides in okra and purslane have α-pyranose ring. The presence of characteristic absorption at 893.03, 821.35 and 780.94 cm−1 of okra, 826.94, 778.58 and 719.28 cm−1 of purslane in the anomeric region 950 – 700 cm−1 of plants were assigned to the coexistence of both α and β-type glycosidic linkages. | ||||
| Keywords | ||||
| Polysaccharides; Okra; Purslane; Monosaccharides | ||||
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