Extraction and characterization of a novel Terminalia pectin

Chaliha, Mridusmita; Williams, David; Smyth, Heather E.; Sultanbawa, Yasmina

doi:10.1007/s10068-017-0201-4

Cited by 15 publications

(10 citation statements)

References 13 publications

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“…Moreover, MB mix gave its maximum yield at low pH contrarily to MP and PB mixes whose yields were maximum at high pH. This observation is similar to the results published by Chaliha et al (2017) [59]. They explained that Terminalia ferdinandiana has a high level of calcium (273-287 mg/100 g DW).…”

Section: Yields Of the Mixessupporting

confidence: 88%

Influences of the pH, the liquid/solid ratio, and the mixing of the wastes of mango, passion fruit and Bambara groundnut on the extraction yield of pectin

Jens¹,

Claudine²,

Rakotovao³

et al. 2021

IJSRP

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The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, namely mango (Mangifera indica) fody variety, yellow variety of passion fruit (Passiflora edulis) and creamy brown-striped variety of Bambara groundnut (Vigna subterranea). A Mixture Experiments with Process Variables (MPV) design was applied. It is a combination of Scheffé's centroid mixture design and a full factorial design of the process variables (pH and Liquid/Solid ratio: LSR). The pH level was set at 1.5 and 2. The LSR level was fixed at 12.5ml/g and 15ml/g. Citric acid was used as acidifying agent. Pectin was extracted in a two-step sequential extraction at 80°C for 60 minutes. The plant sources, the mixing and the joint action of the pH and the LSR had significant effects on the production of highyielded pectins. All the mixes showed more important yields than individual plant sources at the couple of pH 1.5/LSR 15ml/g. At this condition, an optimum yield of 47.7% can be achieved with the mix composed by 69.7% of mango peel and 30.3% of Bambara groundnut shell. The MPV design is an innovative method permitting the identification of the synergetic or antagonistic effect of mixing and the selection of the suitable extraction conditions favorable to high-yielded extraction. Farther characterization, optimization and classification of these pectins will be needed in order to assess their commercial aptitude.

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Section: Yields Of the Mixessupporting

confidence: 88%

Influences of the pH, the liquid/solid ratio, and the mixing of the wastes of mango, passion fruit and Bambara groundnut on the extraction yield of pectin

Jens¹,

Claudine²,

Rakotovao³

et al. 2021

IJSRP

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show abstract

“…The results indicated that the addition of 0.1% icariin had little effect on the concentration of [15]. The region between 1800 and 1500 cm 21 of the spectra corresponds to infrared absorption by the carboxylic ester, and the region between 800 and 1200 cm 21 of the spectra corresponds to carbohydrate [18]. Vibrations of O-H are typically found around the 3432 cm 21 region [19].…”

Section: Discussionmentioning

confidence: 95%

“…The characteristic absorption bands of EP were at 3380, 2918, 2850, 1734, 1654, 1604, 1385, 1257, 1054 and 1033 cm −1 [15]. The region between 1800 and 1500 cm −1 of the spectra corresponds to infrared absorption by the carboxylic ester, and the region between 800 and 1200 cm −1 of the spectra corresponds to carbohydrate [18]. Vibrations of O-H are typically found around the 3432 cm −1 region [19].…”

Section: Discussionmentioning

confidence: 99%

PLGA scaffold carrying icariin to inhibit the progression of osteoarthritis in rabbits

Zhao

et al. 2019

R. Soc. open sci.

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Icariin, the main effective component extracted from epimedium, has been shown to stimulate osteogenic differentiation and bone formation and to increase synthesis of the cartilage extracellular matrix. However, there has been little study on the effects of icariin on osteoarthritis. In this study, we loaded icariin onto poly(lactic-co-glycolic acid) (PLGA) electrospinning. The aim of this study was to explore a composite scaffold and to inhibit the progression of osteoarthritis. Our main experimental results demonstrated that the PLGA/icariin composite spinning scaffold had higher hydrophilicity, and icariin was released slowly and steadily from the scaffold. According to the results of an MTT test, immunofluorescence staining, an alkaline phosphate activating assay and a real-time polymerase chain reaction (RT-PCR) assay, the PLGA/icariin composite scaffold had good biocompatibility. In models of osteoarthritis, the results of a RT-PCR assay indicated that the PLGA/icariin scaffold promoted the synthesis of the extracellular matrix. The results of X-ray microtomography and histological evaluation demonstrated that the PLGA/icariin scaffold maintained the functional morphology of articular cartilage and inhibited the resorption of subchondral bone trabeculae. These findings indicated that the PLGA and icariin composite scaffold has therapeutic potential for use in the treatment of osteoarthritis.

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“…In one study, commercial pectin from the orange peel with an equivalent weight of 445.59 g / Ek was used [27]. While in some other studies used commercial pectin from orange peel and applesauce pulp which both have an equivalent weight of 893 g/Eq [28], [29]. Commercial pectin is generally extracted using a hydrochloric acid solution, so that most of the pectin obtained has a low molecular weight, due to its higher ionization strength when compared with the citric acid used in this study [7], [30].…”

Section: Discussionmentioning

confidence: 99%

Extraction of Pectin from Breadnut Fruit (Artocarpus altilis Fosberg.) with Citric Acid

Ardiansyah¹,

Komala²,

Zilhadia³

2021

Proceedings of the 1st International Conference on Health Science, ICHS 2020, 26-27 October 2020, Jakarta, Indonesia

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Pectin is a complex polysaccharide that is found in the primary cell wall of higher plants. Pharmaceutically, pectin has been used as a gelling agent, thickener, stabilizer emulsifier, and edible coating in the food industry. The purpose of this study was to extract and characterize the isolated pectin from breadnut fruit (Artocarpus altilis Fosberg). Extraction was conducted by using 1% citric acid (pH adjusted to 2, temperature 90 o C) in the variation of times (2 and 3 hours). Furthermore, the yield and characteristics of pectin were evaluated statistically. The results showed that no significant differences in yield, water content, ash content, equivalent weight, and degree of esterification of pectin when extraction was conducted at different times (2 and 3 hours). Variation time of extraction only showed a significant effect on the methoxyl contents and galacturonic acid contents of pectin.

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Extraction and characterization of a novel Terminalia pectin

Cited by 15 publications

References 13 publications

Influences of the pH, the liquid/solid ratio, and the mixing of the wastes of mango, passion fruit and Bambara groundnut on the extraction yield of pectin

Influences of the pH, the liquid/solid ratio, and the mixing of the wastes of mango, passion fruit and Bambara groundnut on the extraction yield of pectin

PLGA scaffold carrying icariin to inhibit the progression of osteoarthritis in rabbits

Extraction of Pectin from Breadnut Fruit (Artocarpus altilis Fosberg.) with Citric Acid

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