Extraction and partial characterization of Solanum lycocarpum pectin

Torralbo, Daniela Fernandes; Batista, Karla de Aleluia; Di-Medeiros, Maria C.B.; Fernandes, Kátia Flávia

doi:10.1016/j.foodhyd.2011.10.012

Cited by 43 publications

(20 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results indicated that HP had higher molecular weight (both M w and M n ) and lower polydispersity than SP. Compared with other pectins extracted by similar methods, the M w values of HP and SP were slightly higher than that of sugar beet pectin (∼50 kDa) but much lower than those of apple pectin and citrus pectin (180–200 kDa) . The molecular weight of pectins from various fruits extracted by conventional methods has been reported to range from 8 to 1000 kDa, with hot pepper pectin being of low M w among them …”

Section: Resultsmentioning

confidence: 97%

“…The highest pectin yield (run 24) was achieved at the highest temperature in the experimental range, and higher temperature has been confirmed to accelerate the dissolution of pectin molecules from raw material and increase pectin solubility to enhance its yield . Extension of extraction time and increase in liquid‐to‐solid ratio also affected pectin yield positively, but their impact on pectin yield was far less than that of pH and temperature; the same conclusion was also found by Torralbo et al …”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Tai

Wei

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Tai

Wei

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Daha önce farklı asitlerle (sitrik, fosforik, malik, tartarik, hidroklorik, sülfürik ve nitrik asit) yapılan çalışmalar incelendiğinde, sitrik asidin diğer asitlere göre pektin verimini artırdığı tespit edilmiştir [34] Pektin örneklerinin esterifikasyon ve amidasyon dereceleri ve galakturonik asit miktarları Tablo 2'de verilmiştir. Pektin molekülündeki her 100 galakturonik asit ünitesinin esterleşmiş olanının miktarı pektinin esterleşme derecesini vermekte, [44] ve pektin molekülündeki esterleşme derecesi %50'den fazla ise yüksek metoksilli pektin (YMP), %50'nin altında ise düşük metoksilli pektin (DMP) olarak adlandırılmaktadır [45][46][47][48][49]. Elde edilen tüm pektinlerin YMP olduğu tespit edilmiştir.…”

Section: Bulgular Ve Tartişma Fizikokimyasal öZelliklerunclassified

Turunçgil Kabuklarından Elde Edilen Pektinlerin Karakterizasyonu ve Karşılaştırılması

Güzel¹,

Akpınar²

2017

Akademik Gıda

View full text Add to dashboard Cite

Comparison and Characterization of Pectins Obtained From Citrus Peels ABSTRACTPectin is a polysaccharide that is widely used in food industry. It is a linear polymer of α(1,4) linked D-galacturonic acid units with varying degrees of methylation. In the present study, the extraction characterization and comparison of some physicochemical, structural and thermal properties of pectins from lemon, mandarin, orange and grapefruit citrus peels were determined. For the production of pectin, citrus peels were extracted in a solution of citric acid (pH 1) and extracted pectins were precipitated with ethanol. All pectins were high methoxylated while lemon and orange peel pectin had better gel strength and liquid holding capacity than the others. Orange peel pectin had higher thermal stability while lemon peel and grapefruit pectins had a more organized structure than the other pectins.

show abstract

“…Extraction of pectin was done, in triplicate, according to the conditions described by [12]; [13] (0.05M, 80°C, 1 hour). We choose to test the effect of four acids at the same conditions; temperature, concentration and extraction time.…”

Section: B Pectin Extractionmentioning

confidence: 99%

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

Sayah¹,

Chabir²,

Nadia³

et al. 2014

IJIRSET

View full text Add to dashboard Cite

ABSTRACT:Moroccan Orange peels are a promising commercial source of pectin. Their massive industrialization generates a huge amount of solid waste. This work aims to develop a new valorizing reuse way of this solid waste by developing the extraction process of value-added products such as pectin from orange peels, which is the waste of orange juice processing industry. In this context, we evaluated the yield of pectin according to the state of the substrate and the acids used. Results obtained show that the peels which have undergone a Steam Distillation (SD) gives the highest yield of pectin (40% using sulfuric acid) compared to Fresh Peels (FP) (25.71% using citric acid).One part of the (SD) peels was dried outdoors and Non-Conditioned (SDNC), while the other was Conditioned (SDC) at 4°C. The highest yield of pectin for each one was respectively 40% using sulfuric acid and 34.81% using hydrochloric acid. The citric acid gives a satisfying yield in each peels stats, 38.52% using on (SDC), 31.88% (SDNC) and the lowest yield was 25.71% (FPC).The result of this work has emphasized that sweet orange peels are a good source of orange essential oil and pectin and has the potential to become an important raw material for food processing industries.

show abstract

Extraction and partial characterization of Solanum lycocarpum pectin

Cited by 43 publications

References 47 publications

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Turunçgil Kabuklarından Elde Edilen Pektinlerin Karakterizasyonu ve Karşılaştırılması

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

Contact Info

Product

Resources

About