Table of Contents
Journal of Polymers
Volume 2014 (2014), Article ID 926850, 10 pages
Research Article

Optimization of Variables for Aqueous Extraction of Gum from Grewia mollis Powder

1ENSAI, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
2Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, 2 avenue de la Forêt de Haye, B.P. 172, 54500 Vandoeuvre-lès-Nancy, France
3Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
4Faculty of Science, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon

Received 29 August 2013; Accepted 27 November 2013; Published 23 March 2014

Academic Editor: Yves Grohens

Copyright © 2014 Emmanuel Panyoo Akdowa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Grewia gum is a polysaccharide derived from the inner stem bark of the edible plant Grewia mollis. Juss (family Tiliaceae). It is a savanna shrub that grows wildly but is usually cultivated in Nigeria and Northern part of Cameroon. The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the Grewia mollis. The studied aqueous extraction variables were water/powder (W/P) ratio (10 : 1–80 : 1 w/p), temperature (25.0–85.0C), time (1–3 h), and pH (4.0–10.0). The results indicated that the aqueous extraction variables exhibited the least significant ( ) effect on the yield and the viscosity of the gum. The result shows that the ratio of extraction is the main factor affecting the extraction of gum. The optimized extraction condition for higher viscosity was at the powder/water ratio of 1 : 55.4, pH of 7, time of 1 h, and temperature of 50C. However, the optimized extraction condition for higher yield was at the powder/water ratio of 1 : 80, pH of 4, time of 3 h, and temperature of .