Cell wall polysaccharides from pulp and peel of cubiu: A pectin-rich fruit (original) (raw)
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Food Hydrocolloids, 2019
Cubiu (Solanum sessiliflorum Dunal) is a fruit from the Amazon region. Pectins were extracted from cubiu fruit peels using a mineral acid (HNO 3) or an organic acid (citric acid) at pH 2 for 1h at 100 ºC. The highest uronic acid content was obtained using HNO 3. Extractions were then carried out with HNO 3 at pH 1.0, 1.5 or 2.0 for 2 or 4 h. Among the pectins with the highest yields, the one extracted using HNO 3 at pH 1.5 for 2h (14.2% yield) had the highest uronic acid content (75.0%). The pectin obtained under these conditions was characterized by chromatographic, spectroscopic and spectrophotometric methods. The polymer was mainly composed of a high methyl-esterified homogalacturonan (degree of methyl esterification of 62%) with low acetyl content (5%). It formed gels in acidic medium (pH 2.5-1.5) with 60% sucrose and the gel strength increased with decreased pH, suggesting possible applications as an additive in acidic products with high soluble solids content.
2015
The cubiu (Solanum sessiliflorum Dunal, Solanaceae) is a native fruit from the Amazon. The pulp has characteristic acid flavor and is used by the local population in the preparation of jams and sauces, and is used in traditional medicine to control diabetes, cholesterol and uric acid. In this work, pulp and peel of cubiu were lyophilized, ground and treated with ethanol. Both materials were subjected to sequential extractions with DMSO, water, EDTA, citric acid and NaOH. Extractions with DMSO solubilized mainly starch; aqueous, with EDTA and acid ones, especially pectins; and alkaline, hemicelluloses. The higher yielding fractions were extracted from the pulp with 90% DMSO (DMSO-P fraction, 9.6% yield) and water at 100°C (HW-P fraction, 4.8% yield) and from peel with water at 100°C (HW-S fraction, 9.6% yield). Chemical and spectroscopic analyzes showed that the HW-S fraction is mainly composed of a homogalacturonan high degree of methyl-esterification (AU = 79.0%; DM = 56.9%), together with a small proportion of type II arabinogalactan. Tests were performed for pectin extraction from the peel, in order to obtain pectins with high yield and uronic acid content. The extractions were carried out at 100°C using citric and nitric acids. Nitric acid provided pectins with more uronic acid content, while the yield was not affected by the type of acid. Then, extractions were performed with nitric acid at the same temperature, varying pH (1.0, 1.5 and 2.0) and time (2 or 4 hours) and the best experimental conditions were pH 1.5 and 2h, providing N15t2 fraction with a yield of ~14% and uronic acid content of 79%. Spectroscopic analysis showed that the pectin has a high degree of methyl-esterification (62%). The gel forming ability of this fraction was tested. Gels were prepared at a concentration of 3% (w/w) N15t2, and 60% (w/w) sucrose, at pH 1.5; 2.0; 2.5 and 3.0. Rheological analyzes have shown that gelation occurs only at pH<3.0, and that the gel strength increases as the pH decreases, but at pH below 2.0, the increase in acidity of the medium does not quite affect the strength the gel. The fruit pulp was also evaluated as to their composition and composition of volatile. The result proved high fiber (27.0% based on the weight of dry pulp) and minerals: magnesium (172.7mg / 100 g), phosphorus (293.4mg / 100g) and potassium (2998.7mg / 100g). Seven volatile components were identified in lyophilized pulp, and butylated hydroxytoluene (BHT) was the major compound (46.8% total volatiles), followed by ethyldodecanoate (18.7%) and E-βfarnesene (10, 0%).
Characterization of pectin extracted from banana peels of different varieties
Food Science and Biotechnology
Pectin is a polysaccharide used as rheology modifier in products such as food and beverages. This work assessed the effect of UV light, pH and temperature on the thickening property of pectin extracted from banana, orange and lime peels. Pectin was extracted using alcohol precipitation method and was analyzed using FT-IR spectrometer and GCMS. pH and UV light degradation/depolymerization of pectin solutions were carried out using viscometric and statistical methods. Increase in temperature negatively affects the viscosity of the samples. The viscosity of the banana, orange and lime pectin samples decreased on exposure to UV light for both 30 and 60 days. The observed decrease in the kinematic viscosity of the samples might be attributable to depolymerization which might have occurred with the samples on exposure to the UV light. The viscosity of the samples remained the same at the pH of 4, 7 and 10. Analysis of variance (one way) indicated significant difference in the kinematic viscosity measured to determine the effect of ultraviolet light and temperature (p < 0.05). No significant difference in viscosity was observed in the effect of pH (p > 0.05). Therefore, exposure to sunlight of pectin containing food drinks can cause decline in the quality of the product.
Journal of Agricultural and Food Chemistry, 2008
Pectins, recovered from the peels of four mango (Mangifera indica L.) cultivars by mimicking industrial techniques, were evaluated in terms of yield, composition, macromolecular properties, and technofunctional quality. Freeze-dried peels of mature-green fruits, after major mesocarp softening, and at full ripeness were extracted using hot acid. The pectins were precipitated in propan-2-ol and their crude yields quantified as alcohol-insoluble substance. Like apple pomace, the dried peels provided hardly acetylated (DAc < 6.3%) rapid-set to ultrarapid-set high-methoxyl pectins at starch-adjusted yields of 11-21 g/100 g. However, despite similar high molecular weight fractions and galacturonic acid/rhamnose ratios, their average molecular weight was markedly reduced by a characteristic, almost monodisperse fraction of 16000-19000. Expanded galactans, indicated by galactose/rhamnose ratios of 15-24 mol/mol, probably represented arabinogalactan side-chain fragments withstanding hotacid extraction at pH 1.5 and 2.0, as implied by arabinose/galactose ratios of 8-15 and 33-56 mol/ 100 mol, respectively. Limited galacturonic acid contents made the mango peel pectins less valuable than commercial apple pectins with regard to gelling capacity and thickening properties. Whereas starch and matrix glycan fragments almost completely degraded during ripening, depolymerization of pectins and galactans was insignificant. Technofunctional properties, modulated by extraction at different pH values, were ascribed to structural differences influencing macromolecular entanglements.
Extraction and Characterization of Pectin from Passion Fruit Peels
Agriculture and Agricultural Science Procedia, 2014
Sweet potato (Ipomoea batatas) pulp contains pectin, which acts as thickening and gelling agents in food application. This study investigates the yield and profile of the galacturonic acid (GalA) and rheological properties of the sweet potato pectin produced using acid extraction method. In this work, pectins were extracted using hydrochloric acid at different concentrations (0.05M, 0.1M, 0.15M, 0.2M, and 0.25M) at pH 1.5 and temperature 90 o C for 1 hour. Hydrolysis of residual starch in the cell wall of sweet potato using heat stable αamylase and amyloglucosidase was employed prior to pectin extraction to eliminate starch contamination. Pectins were characterized for yield, GalA profile, degree of esterification (DE) and its rheological properties. Profile of GalA and DE were determined by using Fourier Transfer Infrared Spectroscopy (FTIR). Rheological properties of pectin were performed by addition of calcium ions (Ca 2+ ) to investigate the viscosity changes due to gelation of pectin. The yield of pectin obtained was in the range of 5.0 -6.0% (w/w) and the DE was affected by the acid concentrations used during extraction. For its rheological properties, viscosity of pectin increases as Ca 2+ was added into the pectin solution indicating the gelation of pectin by the cross-linking formation between calcium ion and non-esterified GalA in pectic polysaccharides.
Extraction And Characterization of Pectin From Guava Fruit Peel
2014
The main objective of this research was to determine a practical follow-up to the extraction of pectin from Guava Fruit Peel and to characterize it in a laboratory, aiming at establishing the optimum conditions for acid extraction and to explore its potential for commercial production of pectin. Pectin was extracted from Guava peel powder using two different acids (HCl and Citric Acid) and at three different temperatures, time and pH viz (65, 75 & 85°C), (30,45 & 60min), (2.0,2.5 & 3.0pH) respectively. Pectin yield extracted by using Hydrochloric acid and Citric acid as reagent medium varied from 3.87% to 16.8% and 2.65% to 11.12% respectively. The best extraction condition by both the extraction reagents showed higher in yield by using Hydrochloric acid at 85°C, 60min, 2.0pH. The isolated pectin using Hydrochloric acid and Citric acid as reagents contained 685.3 and 345.4 equivalent weight, 4.25 and 3.50% methoxyl content, 67.4% and 82.1% anhydrouronic acid respectively. The degree...
Extraction and partial characterization of Solanum lycocarpum pectin
Food Hydrocolloids, 2012
In this work Solanum lycocarpum fruits were used as a source of pectin. The parameters of pectin extraction were examined using a 2 3 factorial design, with temperature, pH and extraction time as independent variables. The extracted S. lycocarpum pectin and dried pulp were analyzed for the presence of antinutritional compounds, such as amylase and trypsin inhibitors, hemagglutinin, tannins, saponins, alkaloids and phytate. Pectin was characterized by measuring its methoxylation degree, intrinsic viscosity and molecular weight. The best pectin extraction conditions yielded as much as 33.6% (dry matter). The S. lycocarpum pectin was determined to be highly methoxylated (77.15%), and it showed an intrinsic viscosity 4.6% lower than that of citrus pectin, probably due to its lower molecular weight (177.76 kDa versus 224.48 kDa of that of citrus pectin). Although there were tannins and phytate in the dried pulp, the pectin fraction was free of these compounds.
Characterization of Pectin Oligosaccharides Obtained from Citrus Peel Pectin
Fermentation
This study aims to characterize the pectic oligosaccharides (POSs) generated from enzymatically hydrolyzed citrus peel pectin using a selected enzyme. Pectinex Ultra AFP was used to depolymerize citrus peel pectin into POSs. The POSs were analyzed using high-performance liquid chromatography (HPLC) and liquid chromatography coupled with a mass spectrometer (LC/MS) methodology to determine the composition of monosaccharides and the average molar mass distribution based on the retention time. The identified fractions were predominantly neutral sugars (rhamnose, glucose, and galactose) and acidic sugars (galacturonic acid), with corresponding mole percentages of 8.67%, 10.28%, 74.33%, and 6.72%, respectively. The degree of polymerization (DP) was in the range of DP3–DP8, containing three (trimers) to eight (octamers) monomeric units. The low DP indicates an advanced degree of enzymatic hydrolysis of pectin up to the level of pectic POSs.
Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel
Carbohydrate Polymers, 2018
Cell wall polysaccharides from ponkan peel were investigated with the aim of gain knowledge about their potential for different applications and the use of ponkan peel as raw material for pectin extraction. The plant material was defatted using MeOH:CHCl 3 , pretreated with DMSO and then subjected to sequential extractions with cold and hot water, ammonium oxalate, HCl, Na 2 CO 3 , 2 M and 4 M NaOH in order to obtain polysaccharides. The polysaccharide fractions were analyzed by chemical, chromatographic and spectroscopic methods Cold and hot water-soluble pectins contained higher amounts of GalA and higher degrees of methylesterification (DM) than ammonium oxalate and HCl fractions. Na 2 CO 3 extraction provided non-esterified arabinose-rich pectins which formed gel in a dialysis step. NaOH solubilized hemicelluloses, composed mainly of xyloglucans, galactomannans and galactoglucomannans. The water-soluble fraction (WSP) was purified using αamylase and amyloglucosidase and gave rise to the subfraction named α-WSP. The α-WSP was a pectin composed of HG and RG-I domains containing side chains of arabinans and short-chains of galactans, with low DM (39.4%) and M w of 1.615 × 10 5 g/mol.
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fibre. Commercial pectin is mostly extracted from fruit sources like apple pomace and peels of citrus fruits. The current study was conducted to extract pectin from pomace of easily available vegetables like carrot (Daucus carota subsp. sativus), French bean (Phaseolus vulgaris) potato (Solanum tuberosum L.) and to compare the physiochemical characteristics of the extracted pectin with that extracted from pomace of apple (Malus domestica) and peels of citrus fruits like lemon (Citrus limon) and citron (Citrus medica). The extracted pectin was characterized extensively in terms of solubility, colour and quantitatively in terms of Yield, Equivalent Weight, Methoxyl Content, Anhydrouronic Acid content (AUA). The product was compared with pure pectin powder using technique of Thin Layer Chromatography (TLC). With the exception of potato all the other sources yielded appreciable amount of pectin. The highest yield (30.18%) was obtained from citron. The best quality gel was also formed from this pectin isolated from citron. All the extracted crude pectin showed significant Methoxyl content, Anhydrouronic content and degree of esterification. The TLC profile of the extracted pectin was found to be matching with pure pectin.