Alcohol-Insoluble Solids of Juice Vesicles and Pulp of Citrus Fruit

Sinclair, Walton B.; Crandall, Paul R.

doi:10.1086/335699

Cited by 7 publications

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“…The total pectic substances of the saiiiples are therefore composed of the sum of the water-soluble and acid-soluble pectic materials. l h e experimental values on tlie water-and acid-soluble pectic substances of citrus fruit tissues are published elsewhere SUMMARY (5, 6,7,8).…”

Section: Alcohol-insoluble Solids Of Citrus Peel Although the Alcohomentioning

confidence: 99%

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Sinclair

Jolliffe

1960

Journal of Food Science

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During an extended investigation into tlie seasonal changes in the chemical constituents of citrus fruit tissues, it was found that the carbohydrates liatl to be separated into soluble and insoluble fractions before chemical nietliotls could be subsequently used for deterniining tlie various constituents in the fruits. It is well Imo\vn that SOX alcohol is used to separate the colloidal iind noncolloitlal carbohydrate and nitrogen conipouticls in the analysis of plant materials. The alcohol-soluble fraction of plant tissues consists mainly of iiiono-antl disaccliaritle~, which, with the starch and destrins, serve as readily available sources of energy for tlie iiving cells. 'I lie alcoliol-ins~~l~rl~~e solids include the cell-wall or structural components, such as cellulose, lignin, proteins, pectic sul,stances, antl hemicelluloses, which are closely related in the plant, especially the last two.The composition ant1 nature o f citrus fruits are such that they afford many interesting proldenis of research for tlie plant I)iocliemist. l'lie peel, whicli is composed of t\vo clistiiict portions, the llavech or epicarp and the all)etlo or mesocarp, is easily separated from the pulp, ivliich is the edible portion of the fruit. 'lhe flavedo, the outer portion of the peel, is composed chiefly of caroteiioid pigments, yitaniiiis, antl essential oils. Tlie albedo, the spongy inner portion of the peel, is composed chiefly of celluloses, so1ul)le carl~ohydrates, pectic substances ( protopectin and pectin), Aavonoitls, amino acid;, and vitamins.( hi the other liantl, the pulp of citrus fruits, unlike that of most edible fruits, is divided into segments (carpels), the \valls of \vhich are not readily permeable : antl each segment is composed of hundreds of units (vesicles, juice sacs), the walls of which are still more iniperniea1,le. especially laterally. 'The vesicles or juice sacs which are located within the segments are composed of celluloses, heniicelluloses, protopectin, pectin, sugars, flavonoids, amino acids, vitamin C, mineral salts, and other nutrients. l h e juice of tlie etli1)le portion of citrus fruits is located in tlie vesicles. The solulde constituents in the juice are composed of so1ul)le carbohydrates (glucose, fructose, and sucrose), organic acids (chiefly citric acid), vitamin C, vitamin H comples, mineral salts, a small concentration of pectic materials, and niany other nutrients.l'he results presented in this paper are concerned with the schematic arrangements used in tlie separation and fractionation of the peel, pulp, and juice of citrus fruits. These schemes have been allplied very successfully in the separation of the pectic substances froln the soluble carbohydrates and other soluble materials so that a biochemical study can be made of tlie different forms of pectic materials occurring naturally in citrus fruits.

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Section: Alcohol-insoluble Solids Of Citrus Peel Although the Alcohomentioning

confidence: 99%

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Sinclair

Jolliffe

1960

Journal of Food Science

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“…However, in our experiments, when the fractions obtained by extractions with EtOAc and MeOH were pooled, a white substance precipitated, probably due to the presence of polysaccharides from the juice vesicle membrane, such as pectin and hemicellulose, which are insoluble in alcohol. 23 Since this precipitate was water-soluble, in this case, a liquid-liquid partition step was required as a cleanup step to remove such polysaccharides. Thus, a simpler and faster partition procedure was evaluated and compared to the tradition partition in separatory funnel, and the results are shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

Petry¹,

Mercadante²

2017

J. Braz. Chem. Soc.

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Carotenoid analysis in citrus is still a challenge due to their complex carotenoid profile and matrix acidity, which can promote isomerization and epoxide-furanoid rearrangements of these compounds. A new method for carotenoid extraction from freeze-dried citrus was developed. Extraction was carried out by magnetic stirring using ethyl acetate and methanol as solvents and Na 2 CO 3 to neutralize organic acids. Liquid-liquid partition was achieved by centrifugation. Carotenoid quantification was accomplished by both UV-Vis and high-performance liquid chromatography-diode array detection (HPLC-DAD). Method repeatability (2.9 to 8.5%) and recovery (82 to 88%) were similar to reported values for procedures including all the carotenoid analysis steps. In 'Valencia' orange pulp, xanthophylls accounted for 98% of the total carotenoid content and the predominant carotenoids were (9Z)-violaxanthin, (all-E)-lutein and (9Z)-antheraxanthin. This method was further applied for carotenoid analysis in freeze-dried 'Tommy Atkins' mango pulp. The developed method is precise, accurate, fast and able to maintain epoxy-carotenoids stability during analysis.

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The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

Joslyn

1963

Advances in Food Research

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Alcohol-Insoluble Solids of Juice Vesicles and Pulp of Citrus Fruit

Cited by 7 publications

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METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

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Alcohol-Insoluble Solids of Juice Vesicles and Pulp of Citrus Fruit

Cited by 7 publications

References 0 publications

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS a

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

The Chemistry of Protopectin: A Critical Review of Historical Data and Recent Developments

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Product

Resources

About

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a