Monosaccharide Composition and In Vitro Lipid-Retention Properties of Ocimum basilicum L. Seed Mucilage.

This study examined polysaccharides isolated from Vietnamese Ocimum basilicum L. (OB, basil) seed mucilage, which is traditionally consumed as a dietary fiber source, and evaluated their physicochemical properties relevant to in vitro lipid retention. Monosaccharides such as galactose, xylose, mannose, arabinose, rhamnose, fucose, and glucose were identified, indicating a heterogeneous polysaccharide system containing multiple glycosyl residue types and linkages. Functionally, dried mucilage exhibited strong hydration and pH-responsive swelling, reaching a maximum swelling ratio of 26.62-fold at pH 6.5 after 4 h. The swollen mucilage retained lipids in vitro, with markedly higher retention for butter than coconut oil under the present assay conditions, suggesting a physical entrapment mechanism as proven by its lamellar, porous network. These properties highlight its potential role as a dietary polysaccharide that modulates lipid handling through viscosity and retention. However, further standardized lipid-binding assays and in vivo validation are required to establish its lipid-lowering efficacy.