Extraction and Physico-Chemical Characterization of Plantain (musa spp) Exudates
Toluse Bamidele ILESANMI, Abel Adekanmi ADEYI
Corresponding Author : A. A. Adeyi,
Chemical and Petroleum Engineering Department, College of Engineering, Afe Babalola University, , Ado-Ekiti, Ekiti State, Nigeria.
Email ID : firstname.lastname@example.org
Received : 2017-04-21 Accepted : 2017-05-22 Published : 2017-05-22
Abstract : In this study, exudate from plantain stem was extracted and physico-chemically characterized. Exudation from the trees was carried out by making an incision on the tree bark during harvesting. Both physical and chemical properties such as pH value, microbial stability, solubility in polar and non-polar solvents, cations, anions, phenols and tannins content were determined. Results obtained were pH value: 4.93; phenol contents: 20.684 mg/L; tannin content: 0.32%. It contains very low quantities of cations such as calcium, potassium, magnesium and sodium which are present at a composition of 0.80 mg/L, 0.18 mg/L, 0.13 mg/L and 0.64 mg/L respectively. They had aromatic smell which became pungent after a period of one week. It contains high quantities of some anions such as sulphate and chloride which are present at a composition of 261 mg/L and 320.35 mg/L respectively, concentrations far from the range of consumable products. Plantain exudates can be preserved using well known food preservatives. From the results, it was deduced that the exudates may serve as raw materials for pharmaceutical, steel and paint industries if the machinery for their collection and preservation are established.
Keywords : Exudation, Phenol, Tannin, cations and anions
Citation : A. A. Adeyi et al. (2017). Extraction and Physico-Chemical Characterization of Plantain (musa spp) Exudates, j. of Physical and Chemical Sciences.V5I2. DOI : 10.5281/zenodo.1000243
Copyright : © 2017 A. A. Adeyi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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