Pharmacotechnical Characterization Of Pectins Obtained From Different Varieties Of Mango From Côte d'Ivoire For Pharmaceutical Application

Abstract

Context: Mango is one of the most common tropical fruits in the world. Its peel contains pectin, which has antioxidant and gelling properties. The objective of this work was to highlight the interest of using mango pectin in the development of pharmaceutical forms. Methodology : Different varieties of mangoes, available in Côte d'Ivoire, were used in this study. The extraction of the pectin from their dried and ground peel powder was carried out in an acid medium by the microwave technique. The degrees of esterification of the pectins were determined after titrimetric determination. The pH and the flow properties of the gels obtained from these pectins were evaluated respectively using a pH meter and the Malvern rotational rheometer. Results : The pectins obtained had a brown colour, an aromatic odor and a crystalline appearance. They had variable degree of esterification and were Low Methoxy Pectin. The gels obtained had variable pH and viscosities depending on the variety of mango, with a shear-thinning character. Conclusion and prospect : Mango varieties had similar characteristics but different rheological properties. Textural and stability studies will have to be carried out.