Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

Gum karaya and gum kondagogu are the two important commercial tree gums of India. The amino acids and fatty acid profiles of gum kondagogu and gum karaya were investigated by preparing their corresponding N-O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) derivatives for amino acids and direct trans-esterification of methyl esters for fatty acids and their subsequent analysis by a GC–MS method. The amino acids, such as, alanine, valine, methionine, tyrosine and tryptophan, were not detected in gum karaya as they were in gum kondagogu. Interestingly, the aspartic acid content (72.8 ± 3.45 μg/g) of gum kondagogu was higher than that of gum karaya (64.2 ± 2.44 μg/g). The ratios of saturated to unsaturated fatty acid in gum kondagogu and gum karaya were found to be 5:1, and 6.6:1, respectively. Among the unsaturated fatty acids, linoleic acid (1.8 ± 0.12 μg/g) and γ-linolenic acid (0.8 ± 0.05 μg/g) were detected only in gum kondagogu. Arachidic acid was not detected in gum karaya. Additionally, the presence of linoleic acid and γ-linolenic acid in gum kondagogu reinforces its nutritional value.