Journal of Medicinal Herbs and Ethnomedicine 2019, 5: 16-19 doi: 10.25081/jmhe.2019.v5.5286 http://updatepublishing.com/journal/index.php/jmhe 16 J Med Herbs Ethnomed • 2019 • Vol 9 INTRODUCTION Trachystemon orientalis (L.) G. Don., a member of Boraginaceae, is a long term herbaceous plant. It is the only species in the genus Trachystemon D. Don in Turkey and distributed in various habitats in Black sea region. This plant is also native and distributed through the Europe as well. It is 30-40 cm in length with a rhizome. It has a broad leaf and red-blue flowers. The plant has medicinal importance because of its bioactive contents such as essential oils, tannins, resin, mucilage and nitrates. It has diuretic, febrifuge, antimicrobial and antifungal effects [1, 2]. The rhizomes, leaves, petioles and flowering branches are separately consumed as vegetable through the locals of Black Sea region. Pectin is a hetero polysaccharide and it occurs at cell walls of all land plants [3, 4]. Pectin is used as food ingredient especially gelling and stabilizing agent in jams [4]. Pectin could be extracted by using different methods. Acid hydrolysis method, extraction by enzymes, extraction by microwave and extraction by ultrasound are the methods used alone or in a combination [5]. Recently, some properties of Trachystemon orientalis were reported in literature such as polyphenol oxidase purification [6], nutritional and seed properties [7], antimicrobial activity [8], its traditional medicinal use [9], antifungal activity [10] and antioxidant activity [11]. The addition of T. orientalis L. into Tarhana, a traditional Turkish fermented soup, to increase the dietary fiber content was also reported [12]. Main objective of this study was to describe the extraction of pectin for the first time from Trachystemon orientalis L. and to characterize obtained pectin. It was also discussed that whether T. orientalis could be a new source for pectin production. MATERIAL AND METHOD Materials Trachystemon orientalis L. samples were collected freshly from Kırankaş, a village of Trabzon city, during the May and Jun in 2016. Sulfuric acid, hydrochloric acid, citric acid, acetic acid, calcium chloride di-hydrate, ethanol, sodium hydroxide were purchased from sigma Aldrich. All solutions were prepared with deionized water. Extraction of Pectin Trachystemon orientalis L. was collected around Trabzon city of Turkey in early summer season, between May and Jun, of 2016. 100 g of Trachystemon orientalis was boiled in 250 mL water for about 15 minutes in order to remove low molecular weight carbohydrates, organic acids, coloring matter and minerals. After that this mixture was filtered. Bagasse was extracted with acidified water with different acids as HCl, H 2 SO 4 , CH 3 COOH, and citric acid for about 1 h with condenser at 85ºC. The pH Ultrasound assisted extraction of pectin from Trachystemon orientalis L. Şaban Keski̇n 1 *, Merve Keski̇n 2 , Sevgi Kolayli 3 1 Department of Chemistry, Faculty of Science and Literature, Bilecik Şeyh Edebali University, Bilecik, Turkey, 2 Department of Chemistry, Institute of Natural Science, Karadeniz Technical University, Trabzon, Turkey, 3 Department of Chemistry, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey ABSTRACT Pectin, a natural bio polymer, has wide range of applications in different fields because of its gelling, stabilizing and emulsifying ability as food additive/preservative and drug carrier etc. Main objective of this study was to describe the extraction of pectin for the first time from Trachystemon orientalis L., a medicinal plant grown in black sea region of Turkey. Pectin was extracted from the plant by ultrasound assisted acid hydrolysis method. Obtained pectin was characterized by using ATR-FT-IR and TGA methods. It was observed that the plant contained 2.5% pectin (0.25 g pectin/ per 10 g dried sample). Obtained pectin was labeled as High Methyl esterified Pectin (HMP) as its methoxyl- content was found to be 80% by using titrimetric method. ATR-FT-IR and TGA images were obtained as well. It can be concluded that Trachystemon orientalis L. could be a new source for pectin production for food and pharmaceutical industries. KEY WORDS: Pectin, Trachystemon orientalis L, SEM, FT-IR, TGA Copyright: © The authors. This article is open access and licensed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted, use, distribution and reproduction in any medium, or format for any purpose, even commercially provided the work is properly cited. Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. ISSN: 2455-0485 Research Article Received: January 04, 2019 Accepted: March 15, 2019 Published: March 21, 2019 *Corresponding author: Şaban Keski̇n Email: sabankeskin61@ hotmail.com