Comparative Spectroscopic Characterization of Pectins

Kamnev, Alexander A.; Ptichkina, N.M.; Ristić, Mira; Shkodina, Olga G; Игнатов, В. В.

doi:10.1007/978-94-011-0371-8_204

Cited by 4 publications

(2 citation statements)

References 3 publications

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“…The obtained spectral data were analyzed by comparing the following characteristic regions: O–H stretching (3100–3600 cm −1 ); C–H stretching (2800–3000 cm −1 ); carboxylic group stretching region (1200–1800 cm −1 ) [ 21 , 22 , 23 ] and the “fingerprint” region (under 2000 cm −1 ) which reflects the monosaccharide composition of the analyzed pectin [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

Solvent-Free Synthesis of Modified Pectin Compounds Promoted by Microwave Irradiation

et al. 2012

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Microwave-assisted solvent-free modification of pectin was successfully accomplished, consisting in the esterification of several fatty acids by pectin alcoholic functions. The reaction was performed by simply mixing the reagents with a catalytic amount of the inorganic base (potassium carbonate) and irradiating the obtained mixture with microwaves for a short time (3–6 min). The replacement of the traditional heating with a microwave source allowed the development of a new synthetic protocol which provided increased yield of the final products, since it eliminates the small amount of degraded polysaccharide produced during traditional oil bath heating. The desired esters were fully characterized by FT-IR spectroscopy and thermogravimetric analysis.

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Section: Resultsmentioning

confidence: 99%

Solvent-Free Synthesis of Modified Pectin Compounds Promoted by Microwave Irradiation

et al. 2012

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“…The peaks related to O-H and C-H stretching vibrations were between 3500-3250 cm -1 and 3000-2700 cm -1 , respectively. Stretching vibrations (=CO) of esterified carboxyl groups and free carboxyl groups (1800-1600 cm -1 ) were observed in the fingerprint regions of the pectin spectrum 10,[44][45][46] . The peak of CH bending vibrations for pyranose ring (approximately 1338 cm -1 ) and the peak of COOstretching vibration for ester groups (1330-1210 cm -1 ) can be assigned in Fig.…”

Section: Ftir Analysismentioning

confidence: 99%

Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Pérez

Gómez

Vega

2021

Preprint

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Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min) and liquid-solid ratio (1:10-1:40 g/ml) on the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be: pH of 2.0, extraction time of 62.31 min and liquid-solid ratio of 35.07 g/mL. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were 24.30%, 73.30%, 10.45% and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high-purity.

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Atomic absorption spectroscopic investigation of the mineral fraction of pectins obtained from pumpkin and sugar beet

et al. 1997

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Comparative Spectroscopic Characterization of Pectins

Cited by 4 publications

References 3 publications

Solvent-Free Synthesis of Modified Pectin Compounds Promoted by Microwave Irradiation

Solvent-Free Synthesis of Modified Pectin Compounds Promoted by Microwave Irradiation

Optimization and Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid

Atomic absorption spectroscopic investigation of the mineral fraction of pectins obtained from pumpkin and sugar beet

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