Reassessment of Some Fruit and Vegetable Pectin Levels

Baker, Robert A.

doi:10.1111/j.1365-2621.1997.tb03973.x

Cited by 71 publications

(42 citation statements)

References 22 publications

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“…However, quinces are wellknown above all due to their high content of pectin substances, which predetermine their fruit for the production of fruit spreads, mainly on the basis of their gelatinising capability in acid environment and the presence of saccharose (Kyzlink 1990). Out of the other core fruit species, a high content of pectins can be found out for example in apples (Baker 1997), which are processed in industrial facilities, similarly as citrus fruit (Tamaki et al 2008). In apples, the average content of pectins is approximately 1.1 g/100 g FW (Kopec 1998) and in our experiments the majority of quince cultivars contained more than 2 g/100 g FW (Table 2).…”

Section: Discussionsupporting

confidence: 48%

Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Rop¹,

Balík²,

Řezníček³

et al. 2011

Czech J. Food Sci.

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Rop O., Balík J., Řezníček V., Juríková T., Škardová P., Salaš P., Sochor J., Mlček J., Kramářová D. (2011): Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars. Czech J. Food Sci., 29: 65-73.The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and mineral elements (nitrogen, phosphorus, potassium, calcium, and sodium). Quince fruits were harvested in the course of October and thereafter analysed at the stage of consumption ripeness after storage at the temperature of +2°C and a relative air humidity of 85%. The contents of pectins in fruits were high -the cultivar Hruškovitá contained 3.51 ± 0.19 g/100 g FW. The contents of vitamin C were also high, the cultivar Muškatová containing as much as 79.31 ± 2.01 g/100 g FW. The affinity of chemical properties of the individual cultivars was expressed by means of cluster analysis and it was found out that there were no marked differences between pear-shaped (Cydonia oblonga subsp. pyriformis) and apple-shaped (Cydonia oblonga subsp. maliformis) forms of fruit.

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Section: Discussionsupporting

confidence: 48%

Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Rop¹,

Balík²,

Řezníček³

et al. 2011

Czech J. Food Sci.

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“…Further processing (for example, saponification, amidation) is used to obtain desired viscosities/gelation (Thibault and Ralet, 2008). Overall, various processing factors, including DE, molecular weight (MW; high: HMW and low: LMW) and pectin starting source (for example, citrus versus apple) (Baker, 1997;Duvetter et al, 2009), may affect cholesterollowering efficacy in pectin. Pectin types used in clinical trials have however been rarely well-described.…”

Section: Pectin Types and Processingmentioning

confidence: 99%

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

et al. 2011

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Background/Objectives: Viscous fibers typically reduce total cholesterol (TC) by 3-7% in humans. The cholesterol-lowering properties of the viscous fiber pectin may depend on its physico-chemical properties (viscosity, molecular weight (MW) and degree of esterification (DE)), but these are not typically described in publications, nor required by European Food Safety Authority (EFSA) with respect to its generic pectin cholesterol-lowering claim. Subjects/Methods: Here, different sources and types of well-characterized pectin were evaluated in humans. Cross-over studies were completed in mildly hyper-cholesterolemic persons receiving either 15 g/day pectin or cellulose with food for 4 weeks. Results: Relative low-density lipoprotein (LDL) cholesterol (LDL-C) lowering was as follows: citrus pectin DE-70 ¼ apple pectin DE-70 (7-10% reduction versus control)4apple pectin DE-35 ¼ citrus pectin DE-354OPF (orange pulp fiber) DE-70 and low-MW pectin DE-704citrus DE-0. In a subsequent 3-week trial with 6 g/day pectin, citrus DE-70 and high MW pectin DE-70 reduced LDL-C 6-7% versus control (without changes in TC). In both studies, high DE and high MW were important for cholesterol lowering. Source may also be important as citrus and apple DE-70 pectin were more effective than OPF DE-70 pectin. Pectin did not affect inflammatory markers high-sensitivity C-reactive protein (hsCRP) nor plasma homocysteine. Conclusions: Pectin source and type (DE and MW) affect cholesterol lowering. The EFSA pectin cholesterol-lowering claim should require a minimum level of characterization, including DE and MW.

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“…Of other core fruit species a high content of pectins can be found for example in quinces (Baker, 1997), which may contain as much as 3% of pectins in FM (Kováčiková et al, 1997). In apples, however, the average content of pectins is about 1.1% FM (Kopec, 1998).…”

Section: Discussionmentioning

confidence: 99%

Assessment of nutritional parameters of native apple cultivars as new gene sources

Balík¹,

Rop²,

Mlček³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Reassessment of Some Fruit and Vegetable Pectin Levels

Cited by 71 publications

References 22 publications

Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

Assessment of nutritional parameters of native apple cultivars as new gene sources

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