Simple and Validated Quantitative ¹H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin

Abstract

The knowledge of pectin esterification degree is of primary importance to predict gelling and other properties of pectin from different sources. This paper reports the development of a simple and rapid (1)H NMR-based method for the simultaneous quantitative determination of methylation, acetylation, and feruloylation degree of pectin isolated from various food sources. Pectin esters are hydrolyzed in NaOH/D2O, and the obtained methanol, acetic acid, and ferulic acid are directly measured by (1)H NMR. High accuracy, repeatability, and reproducibility of the method were obtained, and the analysis time is reduced as compared to conventional chromatography- or titration-based methods.

Comparison of selected clean and green extraction technologies for biomolecules from apple pomace

“…Moreover, US treatment can also reduce the molecular weight of pectins by degrading its polymeric structures though radical and mechanical effects of acoustic cavitation that, in turn, may reduce the DM . The DM of pectin plays critical role in food application, as it determines gelation and emulsion stabilization of products , such as jams, jellies, preserves, and beverages. LM‐pectins are considered as more stable to heat and moisture when compared to HP‐pectins as the latter could be de‐esterified in the presence of moisture .…”

Phlorotannin Composition ofLaminaria digitata

“…The value obtained from this technique was then used in 1 H NMR spectroscopy for quantification purposes. For quantification, the entire phlorotannin zone was integrated and compared to the area of the internal standard TSP and converted to a mass value according to calculation methodology previously reported (Müller‐Maatsch et al , ).…”

Chemical Characterization of Non-Saccharidic and Saccharidic Components of Rapeseed Hulls and Sunflower Shells

“…The oxalate pectin was characterized by HSQC NMR (Fig. 2B and Table 3) (Muller-Maatsch et al 2014). The dominant signals were in accordance with the sugar composition and corresponded to non-methylated galacturonic acid and arabinose residues (Kostalova et al 2013).…”