Extraction of Pectins From Sunflower Heads

Mei, Lin; Humbert, E.S.; Sosulski, F. W.

doi:10.1016/s0315-5463(76)73615-0

Cited by 24 publications

(18 citation statements)

References 4 publications

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“…This could be attributed to the high pH of the date juice from which pectin was recovered (pH=5.62) (Masmoudi et al 2007). In fact, Lin et al (1976), who analysed sunflower pectin, reported that ash content was mainly pH dependent.…”

Section: Protein and Ash Contentmentioning

confidence: 99%

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Masmoudi

Besbes

Abbes

et al. 2010

Food Bioprocess Technol

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Mixtures of date and lemon pectins were extracted from lemon by-product with acidified date juice under different conditions of temperature, pH and time. Individual pectins from date and lemon, respectively, were also extracted using the same experimental conditions, then analysed and compared to pectin mixtures. It was found that the use of extreme conditions resulted in higher galacturonic acid content, lower degree of methylation, lower neutral sugar content, lower molecular weight and darker colour pectins. Examination of the individual neutral sugars showed that the main ones were galactose (1.6-5.4%), arabinose (1.6-4.2%) and rhamnose (0.5-0.8%). The Gal A/Rha molar ratios varied from ∼53 to ∼149. Moreover, mixture of pectin extracted at the optimal extraction conditions (84.34°C, pH 2.8 during 3 h 34 min) had interesting properties, with a high galacturonic acid content (63.4%), low degree of methylation (∼35%) and a mass molecular weight of about 243 kg/mol.

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Section: Protein and Ash Contentmentioning

confidence: 99%

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Masmoudi

Besbes

Abbes

et al. 2010

Food Bioprocess Technol

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“…Extraction of SFHP by acids and alcohol have been frequently studied (Chang, Dhurandhar, You, & Miyamoto, 1994;Kim, Sosulski, & Campbell, 1978;Kim, Sosulski, & Lee, 1978;Lin, Humbert, & Sosulski, 1976;Lin, Sosulski, & Humbert, 1978;Turmucin, Ungan, & YiIdiz, 1983). The obtained SFHPs had the typical molecular weight (MW) of 30,000-500,000 g/mol, GalA content of 70-90%, degree of methoxylation (DM) of 10-40% and acetylation content of 2-4% (w/w) varying with varieties (Iglesias & Lozano, 2004;Miyamoto & Chang, 1992;Sahari, Akbarian, & Hamedi, 2003).…”

Section: Introductionmentioning

confidence: 99%

Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration

et al. 2015

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“…It has been reintroduced, and is currently being marketed as a stabilizer. Numerous other sources like mango [36], pea hulls [37], sunflower heads [38], [39], and pumpkin [40] have been suggested.…”

Section: Productionmentioning

confidence: 99%

Polysaccharides

Voragen

Rolin²,

Marr³

et al. 2003

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Analysis and Characterization 3. Pectin 3.1. Occurrence and Structure 3.2. Pectolytic Enzymes 3.3. Production 3.4. Properties 3.4.1. Physical Properties 3.4.2. Gel Properties 3.4.3. Stability and Chemical Reactions 3.5. Analysis 3.5.1. Measurement and Standardization of Gel‐Forming Capacity 3.5.2. Chemical Analysis 3.6. Pharmaceutical and Nutritional Characteristics 3.7. Application in the Food Industry 3.8. Market 4. Alginates 4.1. Occurrence 4.2. Production 4.3. Structure 4.4. Properties 4.5. Propylene Glycol (Propane‐1,2‐diol) Alginate 4.6. Bacterial Alginates 4.7. Analysis 4.8. Applications 4.9. Market 5. Carrageenan 5.1. Structure 5.2. Sources and Raw Materials 5.3. Production 5.4. Analysis 5.5. Properties 5.6. Applications 5.7. Physiological Properties 6. Agar 6.1. Production 6.2. Structure and Gelling Mechanism 6.3. Quick Soluble Agar 7. Gum Arabic 8. Gum Tragacanth 9. Gum Karaya 10. Gum Ghatti 11. Xanthan Gum 11.1. Production 11.2. Structure and Properties 11.3. Analysis 11.4. Applications, Market 12. Gellan Gum 13. Galactomannans 13.1. Structure 13.2. Production 13.3. Properties 13.4. Analysis and Composition of Commercial Preparations 13.5. Derivatives 13.6. Applications 13.7. Market 14. Acknowledgement

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Extraction of Pectins From Sunflower Heads

Cited by 24 publications

References 4 publications

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration

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