Polyuronide Fraction and Soluble and Insoluble Carbohydrates of Orange Peel

Sinclair, Walton B.; Crandall, Paul R.

doi:10.1086/335810

Cited by 10 publications

(3 citation statements)

References 5 publications

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“…The total pectic substances of the saiiiples are therefore composed of the sum of the water-soluble and acid-soluble pectic materials. l h e experimental values on tlie water-and acid-soluble pectic substances of citrus fruit tissues are published elsewhere SUMMARY (5, 6,7,8).…”

Section: Alcohol-insoluble Solids Of Citrus Peel Although the Alcohomentioning

confidence: 99%

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Sinclair

Jolliffe

1960

Journal of Food Science

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During an extended investigation into tlie seasonal changes in the chemical constituents of citrus fruit tissues, it was found that the carbohydrates liatl to be separated into soluble and insoluble fractions before chemical nietliotls could be subsequently used for deterniining tlie various constituents in the fruits. It is well Imo\vn that SOX alcohol is used to separate the colloidal iind noncolloitlal carbohydrate and nitrogen conipouticls in the analysis of plant materials. The alcohol-soluble fraction of plant tissues consists mainly of iiiono-antl disaccliaritle~, which, with the starch and destrins, serve as readily available sources of energy for tlie iiving cells. 'I lie alcoliol-ins~~l~rl~~e solids include the cell-wall or structural components, such as cellulose, lignin, proteins, pectic sul,stances, antl hemicelluloses, which are closely related in the plant, especially the last two.The composition ant1 nature o f citrus fruits are such that they afford many interesting proldenis of research for tlie plant I)iocliemist. l'lie peel, whicli is composed of t\vo clistiiict portions, the llavech or epicarp and the all)etlo or mesocarp, is easily separated from the pulp, ivliich is the edible portion of the fruit. 'lhe flavedo, the outer portion of the peel, is composed chiefly of caroteiioid pigments, yitaniiiis, antl essential oils. Tlie albedo, the spongy inner portion of the peel, is composed chiefly of celluloses, so1ul)le carl~ohydrates, pectic substances ( protopectin and pectin), Aavonoitls, amino acid;, and vitamins.( hi the other liantl, the pulp of citrus fruits, unlike that of most edible fruits, is divided into segments (carpels), the \valls of \vhich are not readily permeable : antl each segment is composed of hundreds of units (vesicles, juice sacs), the walls of which are still more iniperniea1,le. especially laterally. 'The vesicles or juice sacs which are located within the segments are composed of celluloses, heniicelluloses, protopectin, pectin, sugars, flavonoids, amino acids, vitamin C, mineral salts, and other nutrients. l h e juice of tlie etli1)le portion of citrus fruits is located in tlie vesicles. The solulde constituents in the juice are composed of so1ul)le carbohydrates (glucose, fructose, and sucrose), organic acids (chiefly citric acid), vitamin C, vitamin H comples, mineral salts, a small concentration of pectic materials, and niany other nutrients.l'he results presented in this paper are concerned with the schematic arrangements used in tlie separation and fractionation of the peel, pulp, and juice of citrus fruits. These schemes have been allplied very successfully in the separation of the pectic substances froln the soluble carbohydrates and other soluble materials so that a biochemical study can be made of tlie different forms of pectic materials occurring naturally in citrus fruits.

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Section: Alcohol-insoluble Solids Of Citrus Peel Although the Alcohomentioning

confidence: 99%

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Sinclair

Jolliffe

1960

Journal of Food Science

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“…Approximately 50 % of the dry weight of orange is soluble in alcohol (47), and soluble sugars are the major components also of this fraction. Glucose, fructose and sucrose are the main sugars, although xylose can also be found in small quantities in orange peel.…”

Section: Introductionmentioning

confidence: 99%

Citric acid production from orange peel wastes by solid-state fermentation

Torrado¹,

Cortés²,

Salgado³

et al. 2011

Braz. J. Microbiol.

135

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Valencia orange (Citrus sinensis) peel was employed in this work as raw material for the production of h starting from 62 h. The addition of methanol was detrimental for the CA production. Under these conditions, the SSF ensured an effective specific production of CA (193 mg CA/g dry orange peel), corresponding to yields of product on total initial and consumed sugars (glucose, fructose and sucrose) of 376 and 383 mg CA/g, respectively. These results, which demonstrate the viability of the CA production by SSF from orange peel without addition of other nutrients, could be of interest to possible, future industrial applications.

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“…This period of near-maturity used in previous work (Sinclair and Jolliffe, 1960). and maturity has received most of the at-Alcohol-insoluble solids were determined on each tentioii I,\; research workers for many fruits fruit sample using-80$& ethyl alcohol and grinding (Gaddum, 1934 ;Sinclair and Crandall, in a Waring blender (Sinclair and Crandall, 1951 ;Sinclair and Jolliffe, 1960 The percentage of moisture was determined also at 65°C on the respective samples, and the data calculated on a dry-weight basis.…”

Section: Introductionmentioning

confidence: 99%

Pectic Substances of Valencia Oranges at Different Stages of Maturity^a

Sinclair

Jolliffe

1961

Journal of Food Science

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Seasonal changes in concentrations of pcctic substances of the peel and pulp were followed by determining the total-and water-soluble pectic substances as anhydrogalacturonic acid during growth and development under normal conditions. With the rapid development of fruit growth in the early part of the season, a tremendous initial increase occurred in the total-and water-soluble pectic materials followed 'by a gradual decrease through the remainder of the season. The percentage methylation of the pectic substances of Valencia orange peel rises rapidly to approximately an 80 per cent level and remains relatively constant during the rest of the season.

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Polyuronide Fraction and Soluble and Insoluble Carbohydrates of Orange Peel

Cited by 10 publications

References 5 publications

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Citric acid production from orange peel wastes by solid-state fermentation

Pectic Substances of Valencia Oranges at Different Stages of Maturity^a

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Polyuronide Fraction and Soluble and Insoluble Carbohydrates of Orange Peel

Cited by 10 publications

References 5 publications

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS a

Citric acid production from orange peel wastes by solid-state fermentation

Pectic Substances of Valencia Oranges at Different Stages of Maturitya

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Product

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METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

METHODS OF ANALYSIS OF SOLUBLE CARBOHYDRATES AND PECTIC SUBSTANCES OF CITRUS FRUITS ^a

Pectic Substances of Valencia Oranges at Different Stages of Maturity^a