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1. Prepared by,
Ms. Parimal Kotkar
Assistant Professor
H K College of Pharmacy, Jogeshwari
(W), Mumbai
Carbohydrates from
Natural Sources
Acacia, Agar, Tragacanth,
Honey

2. Carbohydrates
Monosaccharides Oligosaccharides Polysaccharides
Disaccharides Trisaccharides
Aldoses Ketoses Hetero
(Pentosan)
Homo
(Hexosan)
Trioses, e.g
Glyceraldehyde
Tetroses, e.g
D-erythrose
Pentoses, e.g
Ribose, Xylose
Hexoses, e.g
Glucose,
Galactose,
Heptoses, e.g
Glucoheptose
Trioses, e.g
Dihydroyacetone
Tetroses, e.g
D-erythrulose
Pentoses, e.g
Ribulose
Hexoses, e.g
fructose
Heptoses, e.g
Sedoheptulose
Reducing
sugar
Non-
Reducing
sugar
e.g.
Maltose,
Lacose
e.g.
Sucrose,
trehalose
e.g. Starch,
Dextrins,
Inulin,
Glycogen,
Cellulose,
Chitin
e.g. Alginic
acid,
Pectin,gums
e.g.
Raffinose
Introduction of carbohydrates:
Polyhydroxyaldehydes or polyhydroxyketones or compounds on hydrolysis produce polyhydroxy aldehydes or
polyhydroxy ketones

3. • Classes:
• Simple sugars(Saccharides):
- Low molecular weight
- Crystalline
- Soluble in water
- Sweet in taste
- E.g. glucose, fructose, sucrose etc.
• Polysaccharides:
- High molecular weight
- Amorphous
- Tasteless
- Relatively less soluble in water
- E.g. Starch, cellulose, gums, pectins, inulin, mucilage etc.
Introduction of carbohydrates:

4. 1. Monosaccharides: Can not be further hydrolysed.
2. Disaccharides: On hydrolysis yields two molecules of monosaccharides.
E.g. Maltose Glucose + Glucose
Lactose Glucose + Galactose
Sucrose Glucose + Fructose
3. Trisaccharide: On hydrolysis yields three molecules of monosaccharides
(Beet and manna).
e.g. Raffinose Glucose + Fructose + Galactose
4. Tetrasaccharides: On hydrolysis yields four molecules of
monosaccharides.
e.g. Stachyose Glucose + Fructose + Galactose+ Galactose
Introduction of carbohydrates:

5. 5. Polysaccharides:
• On hydrolysis yields an indefinite number of monosaccharides.
• Depending upon the hydrolysis these are classified as pentosans (Xylan,
alginic acid, pectin) and hexosan (starch, inulin, cellulose).
• Cellulose is composed of glucose units joined by β-1,4 linkage and
hydrolysable by cellulase enzyme.
• Starch contains glucose units connected by α-1,4 and α-1,6 units.
• Polyuronides (i.e. alginic acid, pectin), gums and mucilages are
pharmaceutically important polysaccharide derivatives.
Introduction of carbohydrates:

6. • Pectin is a neutral methoxy ester of an aldobionic acid
(consists of glucuronic acid linked to another hexose such as galactose
or mannose)- pectic acid.
• Obtained as a water soluble compound from the inner
portion of the rind of citrus fruits.
• Gums are the pathological products (formed following injury to
the plant or owing to unfavorable conditions, such as drought, by a
breakdown of cell walls called gumosis) consisting of Ca+, K+ and
Mg++ salts of complex substances.
• On prolonged boiling with dilute acids, it gives sugars and
uronic acids.
• Mucilages are physiological products (normal products of
metabolism, formed within the cells of plants) related to gums and
are sulphuric acid esters, the ester gr. being a complex
polysaccharide.
• Both gums and mucilages are considered as decomposition
products of cellulose.
Introduction of carbohydrates:
Aldobionic acid
Glucose Glucouronic
acid

7. • Gums and mucilages are closely related to hemicelluloses in composition.
• Sugars produced by hemicelluloses are glucose, mannose and xylose instead
of galactose and arabinose.
• Gums are either hydrophobic or hydrophilic high molecular weight
molecules, with colloidal properties in a appropriate solvent or swelling
agent.
• Gums are amorphous translucent substances which are insoluble in alcohol
& most organic solvents.
• It is soluble in water & gives a viscous, sticky solution.
• Other gums are swollen by absorbing water to form a jelly-like mass.
• They produce highly viscous suspensions or solutions.
Introduction of carbohydrates:

8. Gums
Natural gums Prepared gums
1. Seaweed gum: Agar,
carrageenan
2. Plant exudates: Acacia,
tragacanth, Karaya, gutti
3. Seed gums: Guar gum,
isabgol, tamarind, locust bean
gum
4. Plant extracts: Pectin
5. Animal extract: Honey, chitin
1. Biosynthetic gums:
Xanthan, dextrans
2. Starch and its derivatives,
dextrins
3. Cellulose derivatives
Introduction of carbohydrates:

9. Plant Exudates:
Acacia:
Synonyms: Indian gum, Gum arabica, Gum
acacia
Biological Source: It is a dried gummy
exudation obtained from the stem &
branches of Acacia arabica and Acacia
senegal & some other spp of Acacia
belonging to family Leguminoseae.

10. Gum exudates from trees as a result of the cracking of the
bark
Gum is collected in leather bags
Small axe is used to make a transverse incision in the bark.
The axe is then twisted so that the bark is loosened. Strips are then
pulled off above & below the cut.
Cambium then produces new phloem & in about 30 days the tears of gum
which have formed on the surface may be picked off.
Trees 6 years old, tapped in February & March, or
after the rains when the leaves fall.
Cleaned from sand & vegetable debris & sorted
Transported to different countries for sale
Collection and
Preparation of
Acacia gum:

11. Evaluation:
Organoleptic properties:
• Colour: Tears are cream-brown to red in colour, while powder is light
brown in colour.
• Odour: Odourless
• Taste: Bland and mucilaginous
• Size and shape: Irregular brown tears of varying size.
Physical properties:
• Solubility: Soluble in water, the watery solution is viscous and acidic. It is
insoluble in alcohol.
• Moisture content: NMT 15%
• Sulphated ash: NMT 5.0%
• Acid insoluble ash: NMT 1.0%
• Quality test: Indian gum should not contain tannin, starch and dextrin.

12. • Principally consist of Arabin.
• Which is a complex mixture of calcium,
magnesium and potassium salts of arabic acid.
• Arabic acid L-arabinose +L-
rhamnose + D-galactose+ D-glucuronic acid
• Contains an enzyme oxidase and peroxidase
Chemical Constituents:
On hydrolysis

13. • Aqueous gum solution + Lead sub acetate solution Gelatinizes
• Gum solution + Ruthenium red No pink color
• Aq. Gum solution+ H2O2 Solution+ Benzidine in alcohol Blue color (Due
to oxidase enzyme)
Identification Tests:

14. Therapeutic uses:
• As a demulcent
• Administered I.V. in haemolysis
Commercial uses:
• Used as a suspending, binding agent,
• Good emulsifying agent for fixed oils, volatile oils and for liquid paraffin
• Good binding agent in preparation of lozenges, pastilles and compressed
tablets
• Gum of choice, as it is compatible with other plant hydrocolloids, as well
as, starches and carbohydrates.
• In combination with gelatin used to form coacervates for
microencapsulation of drugs.
Storage and preservation:
• Acacia or powdered acacia should be stored in cool dry place in air-tight
containers.

15. Synonyms: Gum Tragacanth, tragacantha
Biological Source: Dried gummy
exudation obtained by incision from
stems and branches of Astragalus
gummifer and other species of
Astragalus, family leguminosae.
Tragacanth:

16. Collection and Preparation:
• The gum can be obtained from the plants in the 1st
year ( poor quality & unfit for commercial use).
• Plants are normally tapped after the 2nd year.
• The stems/branches are incised with a sharp knife
& a wedge-shaped piece of wood is used to open
the incision for the gum to exude easily.
• The wedge is left in the cut for up to 24 hrs, & the
gum is collected for 2 days after incision.
• Tragacanth is graded into several qualities. The
best grades form the official drug, while the lower
grades are used in food, textile & other industries.
• Tragacanth is an expensive commodity: due to the
scarcity & extra treatments & tests needed to meet
the microbial requirements.

17. Evaluation:
Organoleptic properties:
• Colour: Flakes are white or pale yellowish-white
• Odour: Odourless
• Taste: mucilaginous
• Shape: thin flattened ribbon like flakes, more or less
curved.
• Size: Flakes are 25X12X2 mm in size.
Physical properties:
• Solubility: Partly soluble in water, it swells to a
homogenous, adhesive and gelatinous mass. It is
insoluble in alcohol.
• Foreign organic matter: NMT 1%
• Moisture content: NMT 15%
• Sulphated ash: NMT 4.0%
• Specific gravity: 1.250-1.385

18. Chemical Constituents of Tragacanth
• A water-soluble fraction
(tragacanthin), constitute 8-10 % of
gum
• A water-insoluble fraction
(bassorin), constitute 60-70 % of
gum
• Both these are insoluble in alcohol
• Sugar Uronic acids
• On hydrolysis: Galacturonic acid,
D-galactopyranose, L-
arabinorhamnose, D- xylopyranose

19. • Tragacanth solution + few drops of 10 % aq FeCl3 Deep yellow ppt.
• Tragacanth + precipitated copper oxide in Conc. NH4OH Stringy
ppt
• Tragacanth + NaOH solution canary yellow color
Green color
Identification tests:
On boiling
Dissolving
Warming strong I2 Solution

20. Therapeutic uses:
• As an demulcent
• An emollient in cosmetics.
Commercial uses:
• Thickening, suspending and as an emulsifying agent.
• Along with acacia as a suspending agent
• Mucilage of tragacanth as a binding agent in the tablets and as excipients in
the pills.
• Powder as an adhesive
• In lotions for external use, in spermicidal jellies.
• As a stabilizer in ice-creams in 0.2-0.3 % conc. and also in sauces.
Storage and preservation:
• Tragacanth ribbons or powdered tragacanth should be stored in cool dry
place in air-tight containers.

21. MUCILAGE
 Mucilages are generally normal
products of metabolism formed
within the cell (intracellular
formation).
 Functions of Mucilages
- Storage material
- Water storage reservoir
- Protection for germinating seeds.

22. Mucilages
Agar
Synonym: Agar-agar, Japanese-Isinglass, Vegetable gelatin
Biological source: It is the dried gelatinous substance
obtained from Gelidium amanasii (Gelidaceae) and several
other species of red algae like, Gracilaria (Gracilariaceae)
and Pterocladia (Gelidaceae).
Preparation:
• In Japan, red algaes are grown on the bamboos spread on
the ocean.
• Collection of material is done in btween May and October.
• Seaweeds are scrapped from bamboos, dried and shaken.
• Bleached to some extent to remove foreign material like
shells, sand etc.
• Entire material is taken to high altitudes where it is washed
and bleached by exposing to the sun.

23. • Boiled for 5-6 hrs. with large quantity of dilute acidified water (about 1 part
of algae with 60 parts of water).
• Extract is strained while hot through the cloth and transferred to wooden
troughs.
• On cooling, jelly is produced.
• Rectangular solid pieces of jelly are then passed through the netting under
pressure.
• Narrow strips formed are allowed to melt during daytime in the sun, which
remove excess of water, continued for several days.
• Manufacture of agar take place in winter, and moisture is removed by
successively freezing, thawing and drying at about 350C.
• In America modern method of deep freezing is used.

24. Evaluation:
Organoleptic properties:
• Colour: Depending upon the shape and the form, it is yellowish-
grey or white to nearly colourless.
• Odour: Odourless
• Taste: mucilaginous
• Shape: various forms like strips, sheets, flakes or coarse powder.
• Size: sheets are 45-60 cm long and 10-15 cm wide. Bands are
about 4 cm wide, while strips are 4 mm in width.
Physical properties:
• Solubility: It is insoluble in cold water, but forms a gelatinous
mass after cooling hot solution. It is soluble in boiling water and
insoluble in organic solvent.
• Foreign organic matter: NMT 1.0 %
• Sulphated ash: NMT 5.0%
• Acid-insoluble ash: NMT 1.0 %
• Loss on drying: NMT18.0%
• Starch: negative with iodine solution
Agar strips
Agar sheets

25. Chemical constituents:
• 2 different polysaccharides
Agarose and Agaropectin
• Agarose: gives gel strength and is
composed of D-galactose, 3,6
unianhydro L-galactose units, 3.5
% cellulose and 6% nitrogen
containing substances.
• Agaropectin: responsible for
viscosity, Sulphonated
polysaccharide, galactose and
uronic acid units are partly
esterified with sulphuric acid.

26. Identification test:
1. 1.5 g agar + 100 ml water Stiff jelly
2. Mounted in the solution of ruthenium red under microscope gives pink
color
3. 0.2% Agar in water + tannic acid No ppt.
Therapeutic uses:
• Bulk laxative
Commercial uses:
• Emulsifying agent
• Preparation of jellies, confectionary items
• Preparation of bacteriological culture medium.
Storage and preservation:
• Agar strips or powdered agar should be stored in cool dry place in air-tight
containers.
Boil

27. HONEY
Synonyms: Madhu, Honey purified, Mel
Biological source: It is a sugar secretion deposited
in honey comb by the bees, Apis mellifera, Apis
dorsata, and other species of Apis, belonging to
family Apidae, order Hymenoptera.

28.  The nectar of the flowers is a watery solution containing
25% sucrose and 75% water.
 The worker bees sucks this nectar through its hollow
tube of mouth (proboscis) and deposits in honey sac
located in the abdomen.
 Enzyme invertase present in the saliva of the bee
converts nectar into invert sugar, partially utilized by
the bee and is deposited into honeycomb.
 Honeycomb is smoked to remove the bees and honey is
obtained by applying the pressure to it or allowing it to
drain naturally.
 The honey of commerce is heated to 800C and allowed
to stand
 Impurities which float over the surface are skimmed off
and liquid diluted with water to produce honey of 1.35
densities.
 Natural honey has the density of 1.47.
Collection and Preparation:

29. • Honey is also extracted from the comb by centrifugation.
• It must be free from foreign substances .
• Honey is liable to fermentation, unless it is suitably processed.
• Honey is heated to 80oC before it is sent to the market, so as to avoid
fermentation.
• It should be cooled rapidly or else it darkens in color on keeping.
• If necessary, honey is required to be filtered through wet cloth or flannel.
Collection and Preparation:

30. Evaluation:
Organoleptic properties:
• Colour: pale yellow to yellowish-brown liquid.
• Odour: Characteristic pleasant
• Taste: sweet and faintly acidic
Physical properties:
• Solubility: Soluble in water, but insoluble in
alcohol.
• It has to pass limit test for chloride and sulphate.
• Weight per ml: 1.35 gm
• Specific rotation: +3o to -10o
• Total ash: 0.1- 0.8 %

31. Chemical Constituents:
• Aq. Solution contains 35 % glucose, 45% fructose and 2% of sucrose
• Proportion of sugar may vary depending upon the source of nectar and the
enzymatic activity responsible for converting nectar into the honey
• Maltose, gum, traces of succinic acid, acetic acid, dextrin, formic acid,
coloring matters, enzymes (invertase, diastase, and inulase) and traces of
vitamins
• Proteins and pollen grains from various flowers are also found.
• Honey is a saturated solution of sugar, on keeping, it starts crystallizing and
called as Granulated honey.
• Heating of honey minimize the granulation.
• Artificial invert sugar, an adulterant of honey contains furfural, detected by
Fiehe’s test.
• It gives instant red color with resorcinol in HCl.

32. Identification test:
1. Honey +Fehling’s solution A and B Red ppt
2. Honey solution + Molisch reagent + Conc.H2SO4 Formation
of purple ring

33. Therapeutic uses:
• Demulcent.
• Readily assimilated and hence is a good nutrient to infants
and patients.
• Antiseptic and applied to burns and wounds.
Commercial uses:
• sweetening agent
• Common ingredient of several cough mixture, cough
drops and vehicle for ayurvedic formulations.
• Currently used in the preparation of creams, lotions, soft
drinks and candies.
Storage and preservation:
• Honey should be stored in cool and dry place in air-tight
containers.