Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

Taboada, Edelio; Fisher, P. J.; Jara, Rory; Zúñiga, Elisa A.; Gidekel, Manuel; Cabrera, Juan Carlos; Pereira, Eduardo; Gutiérrez-Moraga, Ana; Villalonga, Reynaldo; Cabrera, G.

doi:10.1016/j.foodchem.2010.05.030

Cited by 80 publications

(29 citation statements)

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“…The molar concentration of GalA in WSF was 37.36%. According to the monosaccharide composition, it seems that homogalacturonan, glucans, arabinogalactans, and other water-soluble polysaccharides were extracted from blueberry fruits when treated with water (Taboada et al 2010). In blueberry fruit CWM, the yield of WSF was lower than that in ESF and NSF fractions, which suggests the low proportion of this type of association in the blueberry fruit cell wall.…”

Section: Content Of Neutral Sugars and Uronic Acidsmentioning

confidence: 99%

“…However, this fraction also showed a low (Ara + Gal)/GalA molar ratio of 0.45, suggesting that the polymeric backbones are not extensively branched with neutral sugar chains. This fact is related to the drastic extraction conditions employed, which cause polymer debranches (Taboada et al 2010). In addition, it was found that the disruptive nature of this extraction approach yielded pectins with low average molecular weight, in comparison with those extracted with water and EDTA ( Table 2).…”

Section: Content Of Neutral Sugars and Uronic Acidsmentioning

confidence: 99%

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Soluble Polysaccharides Isolation and Characterization from Rabbiteye Blueberry (Vaccinium ashei) Fruits

Deng

Shi

et al. 2012

BioResources

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Five soluble polysaccharide fractions were sequentially extracted with water, EDTA, Na 2 CO 3 , 4% KOH, and 14% KOH solutions at room temperature for 4 h from cell wall material of rabbiteye blueberry (Vaccinium ashei) fruits, and their physicochemical properties were examined. The sequential treatments yielded a total 36.02% soluble polysaccharides of the dry cell wall material. HPAEC and spectroscopy (FT-IR, NMR) analyses indicated that water-, EDTA-, and Na 2 CO 3 -soluble polysaccharide fractions were mainly composed of pectins, followed by lower amounts of arabinogalactans and glucans, while the two KOH-soluble fractions were mainly composed of hemicelluloses. Homogalacturonan was proven to be the predominant component in the isolated blueberry fruit pectic substance. The isolated blueberry fruit hemicelluloses could be defined as a linear β-(1→4)-linked-xylopyranosyl, in which xylose was the predominant neutral sugar (69.98 to 77.16%), followed by lower amounts of galactose, glucose, arabinose, and mannose. Keywords INTRODUCTIONBlueberry (Vaccinium ashei) fruits are known for their health-promoting substances and are thus gaining wide popularity with the public (Lila 2004;. Like other berry fruits, blueberry fruits are rich sources of bioactive compounds with antimicrobial activities against human pathogens (Puupponen-Pimiä et al. 2001, 2005. These bioactive compounds include flavonoids, such as flavonols (Häkkinen and Törrönen 2000), anthocyanins, and others , all having antioxidant activity. It has been shown that dietary supplementation with blueberry fruit extracts may decrease the enhanced vulnerability to oxidative stress that accompanies aging (Joseph et al. 2005). Joseph reported that treatments with extracts from blueberries reduced oxidative stress and age-related declines in normal function in vitro and in vivo (Joseph et al. 1998). In recent decades, consumer consciousness of food nutritional value has increased and this awareness has increased the popularity of blueberries.Pectins are an important family of heterogeneous polysaccharides in fruit cell walls (Bansal et al. 2011). The major pectic polysaccharide is homogalacturonan (HG), a linear homopolymer consisting of α-(1→4)-bound galacturonic acid (GalA) residues. The carboxyl moieties of the polymer are esterified to a certain degree with methanol at C-6 (Voragen et al. 2009). The degree and pattern of the methoxylation are important parameters for pectin functionality (Willats et al. 2006). Next to HG, two types of (Lv et al. 2010). In the plant cell walls, hemicelluloses are associated with cellulose and lignin by hydrogen bonds and covalent bonds (mainly ether and ester linkages), respectively. Therefore, isolation of hemicelluloses in a pure form from plant cell walls involves hydrolysis of ester and ether linkages followed by extraction of them into aqueous media (Xu et al. 2007). It has been recently observed in tomato tissue that hemicellulose polymers are present at cell junctions, imparting a role in cell adhesion (Ordaz-Ortiz ...

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Section: Content Of Neutral Sugars and Uronic Acidsmentioning

confidence: 99%

Section: Content Of Neutral Sugars and Uronic Acidsmentioning

confidence: 99%

Soluble Polysaccharides Isolation and Characterization from Rabbiteye Blueberry (Vaccinium ashei) Fruits

Deng

Shi

et al. 2012

BioResources

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“…It belongs to the Myrtaceae family and is found mainly in woodland edges of the coastal mountains of the Andes (Taboada et al 2010). This plant is a perennial shrub that historically has been appreciated for the pleasant flavour of its edible fruits.…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

et al. 2016

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Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel-Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.

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“…Additionally, murtilla fruit is considered a valuable source of high quality pectin that has a chemical composition similar to that of commercial citrus pectin (Taboada et al, 2010). Several reports show an association between the antioxidant activity of murtilla fruits and leaves and the levels of polyphenols (Avello and Pastene, 2005;Rubilar et al, 2006;Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit

Alfaro

Mutis

Palma

et al. 2013

J. Soil Sci. Plant Nutr.

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Polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit from three genotypes (the 14-4 genotype and the Red Pearl-INIA and South Pearl-INIA varieties) were studied over five growing seasons. Our results showed significant differences in total polyphenol content among yearly harvests. The lowest value (283 ± 72 mg GAE/100 g dw) was obtained for the 14-4 genotype in the 2008 harvest, and the highest value (2,152 ± 290 mg GAE/100 g dw) was observed for the variety South Pearl-INIA in 2007. The lowest value for antioxidant activity (2,234 ± 337 µmol TE/100 g dw) was obtained for the Red Pearl-INIA variety in 2008, and the highest value (4,073 ± 76 µmol TE/100 g dw) was observed for the 14-4 genotype in 2007. There was a significant effect of genotype and growing season on polyphenol content, antioxidant activity and dry matter content for the murtilla fruits evaluated in this study, but additional studies examining other abiotic and biotic factors are required to fully explain causality.

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Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

Cited by 80 publications

References 36 publications

Soluble Polysaccharides Isolation and Characterization from Rabbiteye Blueberry (Vaccinium ashei) Fruits

Soluble Polysaccharides Isolation and Characterization from Rabbiteye Blueberry (Vaccinium ashei) Fruits

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit

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