Pectins in the fruits of Japanese quince (Chaenomeles japonica)

Thomas, Maud; Guillemin, Florence; Guillon, Fabienne; Thibault, Jean‐François

doi:10.1016/s0144-8617(03)00118-8

Cited by 48 publications

(36 citation statements)

References 17 publications

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“…The degree of acetylation (DA) was slightly but significantly lower for the pectins of the fraction produced at the highest drying temperature (M fraction). Some authors reported that pectins from quince fruits had medium and high degree of methylation and low of acetylation (Forni et al, 1994;Thomas and Thibault, 2002;Thomas et al, 2000Thomas et al, , 2003. Probably, quince pectins with higher DM mainly remained in the pulp during waste separation process, determining the low DM herein detected.…”

Section: Resultsmentioning

confidence: 87%

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Escalada

Uribe

Fissore

et al. 2010

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 87%

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Escalada

Uribe

Fissore

et al. 2010

Journal of Food Engineering

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“…Novas fontes potenciais permanecem não usuais em função de certas propriedades estruturais indesejáveis [3,39] . Dentre as matérias-primas alternativas estudadas para extração de substâncias pécticas podem ser citadas: os frutos de Chaemomeles japonica ou marmelo do Japão [39] , as folhas do Krueo Ma Noy, uma planta trepadeira nativa da Tailândia [40,41] , o pericarpo de ambarela (fruta nativa da Polinésia) [42] , a casca de manga [43,[44][45] , o repolho [46] , as cascas de banana [47] , o resíduo de cacau [48] e a casca de maracujá [49][50][51][52][53][54] . Na Tabela 1, podem ser encontrados os teores aproximados de pectina em diferentes fontes vegetais [55,56] .…”

Section: Estrutura Molecularunclassified

Pectina: da matéria-prima ao produto final

Canteri

Moreno²,

Wosiacki³

et al. 2012

Polímeros

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A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.

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“…Protein and moisture content also varies from 0.7 g/100 g for P O to 24.0 g/100 g for P W , and from 9.5 g/100 g for P H to 18.5 g/100 g for P W , respectively. It was revealed that the fractions obtained in this sequential extraction gave similar total sugar contents (approximately 50 g/100 g per pectin), although acid extraction was often the most efficient method for other plants ( Thomas et al, 2003). The uronic acid (expressed as galacturonic acid) contents varied from 10.6 g/100 g for P W to 52.1 g/100 g for P O .…”

Section: Resultsmentioning

confidence: 91%

Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction

Yamazaki

Fujiwara

Kurita

et al. 2008

FSTR

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Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and the major component was sugars (57.3 g/100 g AIR). In addition, approximately one-fifth of total sugars were uronic acid. In this study, pectins were extracted from the by-product by sequential extraction with various reagents, and the chemical compositions of the pectins were then compared. As a result of the compositional analysis, Fourier transform infrared spectroscopy and size-exclusion chromatography, pectins obtained with water, oxalate and cold dilute alkali were low methoxyl pectins while pectins obtained with hot dilute acid were high methoxyl pectins. In addition, the sugar compositional analysis revealed that the oxalate soluble pectin consisted mostly of galacturonic acid, indicating that it was a pectic acid.

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Pectins in the fruits of Japanese quince (Chaenomeles japonica)

Cited by 48 publications

References 17 publications

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Pectina: da matéria-prima ao produto final

Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction

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