Thermal Properties of Ultrasound-Extracted Okra Mucilage

Utilizing chemical and physicochemical techniques, the mucilage part of okra was extracted with use ultrasound, polysaccharide extract’s structural thermal characteristics were assessed. Analysis extraction yield revealed that there no discernible impact time increased a decreasing to distilled water ratio (mean 8%). Differential scanning calorimetry employed determine phase change enthalpy by examining glass transition temperature enthalpy. The temperatures samples found be about 50 °C melting in range 166–170 for varied solid/solvent ratios (1:10, 1:25, 1:30, 1:50) durations 5 30 min. Using thermogravimetry (TG) differential (DTG) it discovered polysaccharides thermally stable considerable weight loss above 240 °C. For purpose illuminating bonds polysaccharides, FTIR analysis used characterize obtained varying times rates solid/solvent. This provides detailed information composition extracts. It molecular structure from unaffected times. study’s findings indicated ultrasound could promising approach extracting possess strong stability, making them suitable various industrial applications. study noted variations application did not appear stability polysaccharides. important parameters conditions such as low amount sample are preferred indicate ultrasonic at 1/50 min is statistically significant terms properties yield. These have implications energy costs associated extraction.