Study on Commiphora mukul (Guggul) gum: exploring the proximate composition and techno-functional properties and efficacy against obesity

作者：Ankita Awari, Deepika Kaushik, Emel Öz, Charalampos Proestos, Charles S. Brennan, Fatih Öz, Mukul Kumar · 发表于：International Journal of Food Science & Technology · 年份：2025 · DOI：10.1093/ijfood/vvaf157 · 被引用次数：4 · 研究领域：Pharmacological Effects of Medicinal Plants、Curcumin's Biomedical Applications、Ginger and Zingiberaceae research

Abstract Commiphora mukul (guggul) gum has been widely utilised in traditional medicine for the treatment of obesity and metabolic disorders. This study explores its proximate composition, techno-functional properties, phytochemical content, and bioactivity to evaluate its potential as a functional food ingredient. Proximate analysis revealed low moisture (2.07%), moderate fat (17.43%), protein (9.77%), and ash content (6.73%), supporting its suitability for food applications. The gum exhibited favourable flow properties, with a bulk density of 0.63 g/cm3 and an angle of repose of 26.9°, facilitating its incorporation into formulations. Phytochemical analysis identified phenolic (6.91 mg GAE/g) and flavonoid (1.68 mg QE/g) contents, indicating antioxidant activity. In vitro assays revealed significant dose-dependent α-amylase and glucose inhibition, with an IC50 of 54.01 μg/ml, highlighting potential roles in carbohydrate metabolism regulation. These findings support C. mukul gum powder as a promising ingredient for functional foods and nutraceuticals targeting obesity and metabolic health.