Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

“…The DPPH radical scavenging activity of the pectin fractions obtained from vegetables increased in a concentration-dependent manner (Table 3) and was found to be similar to the previously published results for apple pomace [42], artichoke [10], and grapefruit peel pectins [12]. However, the pectins of tamarind [43], cactus cladode [44], and Brazilian jambu plant [45] have been shown to exhibit higher anti-DPPH activities (greater Journal of Chemistry 5 …”

“…Pectins have previously been shown to possess diverse biological activities, which may have a role in the beneficial effects of fruit and vegetable diets. Specifically, pectins have been found to possess ROS scavenging activity which is known to depend on the structural features of pectin [10][11][12].…”

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

“…22 Os sinais em δ 3,61 e δ 3,81 correspondem aos prótons H-2 e H-3 de grupos metílicos dos ácidos galacturônicos esterificados, respectivamente. 23,24 Observa-se, ainda, em δ 4,1 o sinal do próton H-4 relativo a resíduo de arabinose 25 (Figura 4a), que não é observado no espectro da amostra sulfatada (Figura 4b).…”

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

“…Considering the particular structure of pectins, rich in polar groups, FTIR associated with multivariate analysis has also been used for their characterization in olive and orange pulps (Coimbra, Barros, Barros, Rutledge, & Delgadillo, ), tissues of broccoli, mango, and apple (Kyomugasho, Christiaens, Shpigelman, Van Loey, & Hendrickx, ), carrot puree, broccoli (Kyomugasho et al., ), tomato (Chylińska, Szymańska‐Chargot, & Zdunek, ), and citrus (Wang et al., ).…”