Valorization of kenaf seeds as potential food ingredient with health benefits

Citation

Nevara, Gita Addelia and Syed Muhammad, Sharifah Kharidah and Zawawi, Norhasnida and Mustapha, Nor Afizah and Karim, Roselina (2024) Valorization of kenaf seeds as potential food ingredient with health benefits. In: Water-Air-Soil for Sustainable Agriculture and People Well-being. Iksad Publishing House, Turkiye, pp. 148-162. ISBN 9786253676704

Abstract

Originating from kenaf seed, kenaf seed gum (KSG) is an innovative seed gum candidate. The health benefits of KSG were assessed in comparison to those of commercial guar gum (GG) and locust bean gum (LBG), with regards to their bio-functional and antioxidant properties. The cholesterol and bile salt binding capacities of KSG were 7.01 mg/g and 82.58% which were comparable to commercial seed gums. However, KSG revealed lower glucose absorption capacity compared to commercial GG and LBG. In addition, the antioxidant properties of the KSG were comparable to those of commercial seed gums, as measured by Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity. This research offers fundamental insights that can be utilized to investigate the potential of KSG as an unconventional seed gum, particularly in the food industry.

Download File

Text
117232.pdf - Published Version
Download (363kB)

Additional Metadata

Item Type:	Book Section
Divisions:	Faculty of Food Science and Technology
Publisher:	Iksad Publishing House
Keywords:	Guar gum; Hibiscus cannabinus; Kenaf seed; Locust bean gum
Depositing User:	Ms. Nur Faseha Mohd Kadim
Date Deposited:	05 May 2025 03:02
Last Modified:	05 May 2025 03:02
URI:	http://psasir.upm.edu.my/id/eprint/117232
Statistic Details:	View Download Statistic

Actions (login required)

View Item