Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water

Wang, Miaomiao; Wang, Fan; Li, Gen; Tang, Meng-Ting; Wang, Chong; Zhou, Qingqing; Zhou, Tao; Gu, Qing

doi:10.1016/j.lwt.2022.113203

Cited by 36 publications

(22 citation statements)

References 49 publications

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“…5c, alkali-extracted pectin still showed better cytoprotective effect than other pectin samples. As reported by Wang et al (2022a), citrus pectin exhibited significant protective effect on the H 2 O 2 -damaged HepG2 cells due to its higher proportion of RG-I region, which was consistent with our results that the RG-I was the main region of alkaliextracted pectin. It has also been reported that plantderived polysaccharides protect cells from oxidative damage mainly by increasing the activity of endogenous antioxidant enzymes and lowering the production of lipid peroxides (Jing et al, 2020).…”

Section: Protective Capability Of Pectin On H 2 O 2 -Injured Cellssupporting

confidence: 93%

“…However, biological activities of pectin may be influenced by its structural properties, containing esterification degree, monosaccharide composition and molecular weight. For instance, Wang et al (2022a) found that four pectin samples (derived from citrus canning water) exhibited different hypolipidemic activities due to differences in glycosyl composition. Similarly, Chen et al (2019) confirmed that antioxidant capacity of pectin isolated from hawthorn could be improved by reducing molecular weight.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, Wang et al . (2022a) found that four pectin samples (derived from citrus canning water) exhibited different hypolipidemic activities due to differences in glycosyl composition. Similarly, Chen et al .…”

Section: Introductionmentioning

confidence: 99%

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Influence of extraction methods on navel orange peel pectin: structural characteristics, antioxidant activity and cytoprotective capacity

Wang

Tao

Lai

et al. 2023

Int J of Food Sci Tech

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To make high-value utilisation of citrus peel waste, three simple extraction techniques (acidic, alkaline and hydrothermal methods) were used to prepare pectins from navel orange peel. The influence of different methods on the structure and antioxidant capacities of all pectin preparations was investigated and compared. All findings revealed that the yield, degree of esterification, molecular weight, monosaccharide composition and antioxidant activities of all samples were significantly different. Alkali-extracted pectin exhibited highest yield (22.6%), acid-extracted pectin belonged to high-ester pectin and hydrothermalextracted pectin had lowest molecular weight (109.2 kDa). Interestingly, due to the superior proportion of side-chain structure, alkali-extracted pectin possessed a better ability to scavenge free radicals than other samples. More importantly, alkali-extracted pectin could protect macrophages from H 2 O 2 -induced oxidative damage by enhancing SOD activity and reducing MDA levels. All results contributed to our knowledge of the association among extraction techniques, structural characteristics and resultant bioactivities for pectic polysaccharides.

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Section: Protective Capability Of Pectin On H 2 O 2 -Injured Cellssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of extraction methods on navel orange peel pectin: structural characteristics, antioxidant activity and cytoprotective capacity

Wang

Tao

Lai

et al. 2023

Int J of Food Sci Tech

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“…The citrus canning processing water from the production of canned citrus is an important resource of pectin and sugar ( 110 , 111 ). The wastewater mainly comes from scalding citrus, peeling and splitting, fruit sac transportation, acid-base treatment, classification, inspection and selection, sterilization, and so on.…”

Section: Food Applications Of Citrusmentioning

confidence: 99%

“…The citrus canning processing wastewater without treatment is detrimental to the water ecological environment, the growth and propagation of organisms, and even human life. Therefore, some methods, including physical method, chemical method, and biological method have been exploited to better utilize the citrus resource ( 110 , 111 ).…”

Section: Food Applications Of Citrusmentioning

confidence: 99%

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Liu

Lou

et al. 2022

Front. Nutr.

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Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.

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Characterization of hawthorn pectin gained via different ethanol concentrations

Wang

Zhu

Li³

et al. 2023

Food Science & Nutrition

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Pectin is identified as an effective delivery material due to its excellent gel‐forming ability, low immunogenic properties, biocompatibility, and biodegradability. These excellent properties depend on the preparation method of pectin. In the study, four pectin fractions (named: CAHP30, CAHP40, CAHP50, and CAHP60, respectively) were obtained by different ethanol precipitations (30%, 40%, 50%, and 60%). Physicochemical properties, antioxidant activity, and emulsifying ability of HP were investigated and analyzed. Results showed that the surface structure of pectin was changed by ethanol fractional precipitation, and four fractions were low methoxy pectin. They had different monosaccharide compositions, but all rich in GalA. The Mw/Mn of CAHP30, CAHP40, CAHP50, and CAHP60 were 3.29, 2.57, 2.66, and 2.77, respectively. CAHP30 and CAHP60 had excellent emulsifying ability; moreover, CAHP60 was endowed with additional lipid antioxidant capacity and had the best thermal stability. E‐CAHP40 exhibited a property between the entangled network structure. Overall, pectin with specific properties could be obtained by different ethanol concentrations.

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Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water

Cited by 36 publications

References 49 publications

Influence of extraction methods on navel orange peel pectin: structural characteristics, antioxidant activity and cytoprotective capacity

Influence of extraction methods on navel orange peel pectin: structural characteristics, antioxidant activity and cytoprotective capacity

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Characterization of hawthorn pectin gained via different ethanol concentrations

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