Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy

Monsoor, M. A.; Kalapathy, U.; Proctor, Andrew

doi:10.1016/s0308-8146(01)00100-5

Cited by 121 publications

(63 citation statements)

References 17 publications

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“…The wide and strong absorption range between 2,400 and 3,600 cm -1 corresponds to the stretching of the hydroxyl groups related to the moisture of the pectin samples. The peaks in the range between 3,000 and 2,800 cm -1 are related to the C-H and CH3 bonds of the methyl ester groups (MONSOOR; KALAPATHY; PROCTOR, 2001) The fractionation of the guava cv. Pedro Sato pulp sugars did not result in the expected value of 14.93% (total dietary fiber + glycids) presented in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

et al. 2012

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Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.

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Section: Resultsmentioning

confidence: 99%

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

et al. 2012

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“…The degree of esterification was calculated as the ratio of the area under the peak at 1741.6 cm -1 and by the area corresponding to total galacturonic acid, with the software of the spectrophotometer (Monsoor, Kalapathy, Proctor, 2001). …”

Section: Degree Of Esterificationmentioning

confidence: 99%

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

Fertonani

Scabio

Carneiro

et al. 2009

Braz. arch. biol. technol.

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“…As reported by Monsoor et al (2001), the linear relationship between the GAC and total carbonyl absorption band area was up to 80% GAC, and there was no significant difference in the peak areas of 80% and greater (Monsoor et al 2001). Therefore, the calculation of GACs higher than 80% was not exact ( Table 2).…”

Section: Ftir Analysis Of the Extracted Cw Pectinmentioning

confidence: 85%

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

Satari¹,

Palhed²,

Karimi³

et al. 2017

BioResources

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In a novel valorization approach for simultaneous pectin extraction and pretreatment (SPEP) of citrus waste (CW) by dilute nitric acid and ethanol, almost all of the CW was converted to bio-derived chemicals in a singlestep process at a low/moderate temperature. The SPEP was performed at different temperatures (70 °C and 80 °C), pH (1.8, 3.0, and 4.3), and extraction times (2 h and 3 h) with a full factorial design. The maximum pectin yield of 45.5% was obtained at pH 1.8, 80 °C, and 2 h. The pectin yields at pH 1.8 were much higher than at pH 4.3 and 3. Also, the degree of methyl-esterification at pH 1.8 was higher than 50%, whereas at the higher pH, low methoxyl pectins were extracted. The treated CW obtained after the SPEP, free from limonene, was subjected to separate cellulolytic enzymatic hydrolysis and ethanolic fermentation. The glucose yields in the enzymatic hydrolysates were higher for the CW treated at pH 1.8. The fermentation of the enzymatic hydrolysates by Mucor indicus resulted in fungal biomass yields in the range of 355 to 687 mg per g of consumed sugars. The optimum conditions for obtaining the maximum SPEP yield (glucose + pectin (g) / raw material (g))*100) were pH 1.8, 80 °C, and 2 h, which resulted in a yield of 58.7% (g/g CW).

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Determination of polygalacturonic acid content in pectin extracts by diffuse reflectance Fourier transform infrared spectroscopy

Cited by 121 publications

References 17 publications

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product

Process Optimization for Citrus Waste Biorefinery via Simultaneous Pectin Extraction and Pretreatment

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