Volume 13, Issue 58 (0)                   FSCT 0, 13(58): 205-214 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mohammadi M, Faraji M, Fadavi G, Salami M. Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta). FSCT 0; 13 (58) :205-214
URL: http://fsct.modares.ac.ir/article-7-8544-en.html
Abstract:   (7830 Views)
Mallow (Malva neglecta) is grown in Middle East countries. In herbal medicines mallow is used as pain decreasing, importing injuries and removing gastrointestinal problems, respiratory system and so on. These specifications are dependent on structural components and plant mucilage respectively. In this study structural components and amount of leaves and stems mucilage was analyzed.In spring, leaves with stems were collected, dried and powdered. Quantity of protein, fat, ash, fatty acids and sterols were analyzed by AOAC and Iranian Standard methods. Mucilage of M.neglecta was extracted by deionized water in 90OC and extracted mucilage was dried in 50OC oven. Phenol-sulfuric acid method was used to determination of total carbohydrate. Leaves and petioles of M.neglecta are rich in protein and ash.40% of fatty acids is linolenic acid and more than 50% of total fatty acids are unsaturated fatty acids. Extracted mucilage was totally 12% in dry matter of plant. Total carbohydrate of M.neglecta mucilage was % 75.97±2.46 respectively. Having useful ingredients like zinc, copper, iron, protein, unsaturated fatty acid and high amount of mucilage demonstrates worth of M.neglectain food and medicines. Phenol sulfuric acid method was used in different temperatures from environment till boiling temperatures. Also using phenol-sulfuric acid method in boiling temperature was done before but in combination by autoclave instrument for getting total carbohydrates of M.neglecta mucilage is the first action.
Full-Text [PDF 252 kb]   (3361 Downloads)    

Received: 2015/05/4 | Accepted: 2015/11/5 | Published: 2016/12/21

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.