African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 972

Full Length Research Paper

Rheological, moisture and ash content analyses of a gum resin from Commiphora Africana

M. Gundidza1, V. Mmbengwa2, S. R. Sibambo1, M. L. Magwa3, O. Mushisha4, M. A. Benhura5, E. Gundidza6 and A. Samie7*
  1School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, South Africa. 2School of Natural Resource Management, Nelson Mandela Metropolitan University, George Campus, George, South Africa. 3Department of Botany, University Of Fort Hare, Private  Bag X131400, Alice 5700, Eastern Cape, South Africa. 4Department of Pharmacy, University of Zimbabwe P. O. Box MP 167, Mount Pleasant Harare, Zimbabwe. 5Department of Biochemistry, University of Zimbabwe P. O. Box MP 167, Mount Pleasant, Harare, Zimbabwe. 614 Cypress Grove, Redcliff, Zimbabwe. 7Department of Microbiology, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo, South Africa.
Email: [email protected], [email protected]

  •  Accepted: 17 January 2011
  •  Published: 30 April 2011

Abstract

 

A gum resin was isolated from Commiphora africana. In order to assess its application to industry, it was subjected to rheological, moisture and ash content studies. For rheological studies, a rotational viscometer which had the ability to characterize both Newtonian and non-Newtonian systems was used. The gum resins from C. africana exhibited low shear stress even at high concentration of the gum resins. The change in shear stress with temperatures produced almost a linear graph with a gradient of 0.06. In addition, the gum resin from this plant species was affected by the addition of salts and would have little application in formulations that contain salts. The moisture content obtained was 10.6±0.04%.The low level of moisture in this gum resin appeared to be desirable since it will attract little bacterial or fungal growth in the formulation. The ash content was 3.64±0.01%. The present study has demonstrated that this gum has potential as a product for the cosmetic, pharmaceutical and food industries provided further studies are carried out to identify the phytoconstituents in the gum as well as toxicity studies.

 

Key words: Commiphora Africana, gum, rheology, moisture, shear stress, ash content, pharmaceuticals, food industry.