Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy () pectin

Singthong, Jittra; Cui, Steve W.; Ningsanond, Suwayd; Goff, H. Douglas

doi:10.1016/j.carbpol.2004.07.018

Cited by 227 publications

(106 citation statements)

References 21 publications

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“…The spectra were recorded at the transmittance mode from 4000 to 400 cm -1 at a resolution of 4 cm -1 with 128 co-added scans. The degree of esterification of grewia polysaccharide samples and pectin standards were determined according to the method of Chatjigakis et al, (1998), Manrique and Lajolo (2002) and Singthong et al, (2004). Briefly, the area of the band at 1730 cm -1 (esterified carboxyls)…”

Section: Ftir and Degree Of Esterificationmentioning

confidence: 99%

“…The peak at 1730 cm -1 has been assigned to esterified carboxylates while the peak at about 1610 cm -1 is due to free carboxylates (Singthong et al, 2004). Estimation of the degree of esterification by FTIR spectra indicated that approximately half of the uronic acid residues were esterified (see NMR spectroscopy, section 3.3).…”

Section: Ftir Spectra Of Ggdsmentioning

confidence: 99%

“…The broad band between 3400 -2500 cm -1 is attributed to moisture or O-H stretching absorption due to inter-and intra-molecular hydrogen bonds of the glucuronic acid and galacturonic acid backbone (Singthong et al, 2004;Nep and Conway, 2011). The occurrence of the O-H stretch over a broad range of frequencies has been reported to be indicative of several features of a compound including free hydroxyl group stretching bonds that occur in samples in vapour phase and bonded O-H bands of carboxylic acids (Silverstein et al 1991).…”

Section: Ftir Spectra Of Ggdsmentioning

confidence: 99%

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Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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Highlights: High glucose content of grewia gum is the result of high starch content. Grewia gum contains highly acetylated uronic acids. Removal of starch has an impact on the physicochemical properties of the extracts. Rheological behaviour of grewia gum is influenced by changes in pH. 3 AbstractGums obtained by extraction from the inner bark of stems can be found in association with starch, which must be digested in order to obtain a refined polysaccharide isolate. In the present study, grewia gum obtained from the inner bark of the stems of Grewia mollis was shown to co-exist with starch and the effect of starch digestion on the physicochemical properties of the resultant polysaccharide was evaluated.The gum was extracted by maceration of the inner bark in deionized water and isolated by a combination of filtration, centrifugation and finally precipitation with absolute ethanol to produce the crude grewia gum extract (GG). The presence and content of starch in the gum sample was determined followed by enzymatic digestion of the starch using α-amylase (Termamyl 120L) to give a starch-free extract (GGDS). Physicochemical properties of the extracts such as total carbohydrates, total protein, differential sugar composition, NMR, intrinsic viscosity and rheological behaviour of the samples were evaluated.The GG extract had total carbohydrate content of ~ 60 % out of which 11.8 % was starch, and a protein content of 2.3 %. Samples also contained galacturonic and glucuronic acid which were highly acetylated. Both samples had a higher proportion of galacturonic acid than glucuronic acid and contained rhamnose, arabinose, galactose, glucose and xylose as neutral sugars in varying proportions. Rheological measurements on 2 %w/w dispersions of the extracts show minor differences between both the original extract and the de-starched material but were influenced by changes in pH. Keywords:Grewia mollis; polysaccharides; uronic acids; neutral sugars, starch 4 IntroductionGrewia mollis is a shrub native to sub-Saharan Africa belonging to the Malvaceae family. It is cultivated in the middle belt region of Nigeria where the inner bark from the stems of the shrub is pulverised and often used as a thickener in various food formulations.This crude extract has previously been identified to contain polysaccharides (Okafor, Furthermore, the high glucose content of the gum coupled with the fact that the gum is obtained by extraction from the inner bark of the plant Grewia mollis, creates the likelihood of starch being present with the gum. In the present study, the starch content of grewia gum (GG) was evaluated and was subsequently enzymatically digested to give a starch-free extract (GGDS). The physicochemical properties of the two extracts were evaluated, which included a comprehensive evaluation of the uronic and neutral sugar composition, and rheological properties. and 60% were prepared by mixing appropriate amounts of two of the procured commercial standards. Termamyl 120L (heat-stable alpha-amylase) was a kind donation f...

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Section: Ftir and Degree Of Esterificationmentioning

confidence: 99%

Section: Ftir Spectra Of Ggdsmentioning

confidence: 99%

Section: Ftir Spectra Of Ggdsmentioning

confidence: 99%

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Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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“…In pectin samples, absorption of this region is because of the inter-and intra-molecular hydrogen bonding of the galacturonic acid backbone (Singthong et al, 2004). The band around 2 900/cm corresponds to the C-H stretching vibration of CH 2 .…”

Section: Surface Structure Analysis Of Pectin Treated By Diff Erent Dmentioning

confidence: 99%

“…In a similar manner, the intensity of the absorbance or band area of the free carboxylate groups (1 630-1 600/cm) increased with the decrease in DE. Thus, FT-IR can be used for the quantitative analysis of DE of pectin samples (Singthong et al, 2004). Gnanasambandam and Proctor (1999) have successfully used this method to determine the degree of esterifi cation of commercial pectin samples.…”

Section: Surface Structure Analysis Of Pectin Treated By Diff Erent Dmentioning

confidence: 99%

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Xue-jie

et al. 2015

Chin. J. Ocean. Limnol.

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Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great signifi cance. In this study, the response surface method was employed to optimize the eff ects of processing variables (extraction temperature, pH, extraction time, and liquid-tosolid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100°C and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52±0.90% was obtained, which validated the model prediction. The eff ects of diff erent drying methods (freeze drying, spray drying and vacuum drying) on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin (SDP) and apple pectin (AP) were stronger than those of vacuum oven dried pectin (ODP) and vacuum freeze dried pectin (FDP). Therefore compared with the other two drying methods, the spray drying method was the best.

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Can Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?

Üstün,

Kizil,

Dertli

2024

Food Science & Nutrition

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The aim of this study was to evaluate the cytotoxic effects of enzymatically modified pectin products derived from grapefruit, jujube, and kumquat on the MKN‐45 gastric cancer cell line in vitro. FTIR analysis revealed that the spectra of the pectins produced were comparable to those of commercial pectin and included the characteristic peaks identified in the literature. The galacturonic acid content was measured as 612 mg/g in grapefruit pectin, 544 mg/g in jujube pectin, and 704 mg/g in kumquat pectin. DSC analysis indicated that all pectin samples and their modifications exhibited one endothermic peak and one exothermic peak. Cytotoxicity assessments revealed that the enzymatically modified grapefruit pectin demonstrated significant cytotoxic effects across all tested concentrations, with 0.075 mg/mL being the most effective. For kumquat pectin, all tested concentrations showed cytotoxic properties, with 0.3, 0.15, and 0.075 mg/mL being the most effective. In the case of jujube pectin, cytotoxic effects were observed at all concentrations except for 1.2 mg/mL.

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Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy () pectin

Cited by 227 publications

References 21 publications

Evaluation of some important physicochemical properties of starch free grewia gum

Evaluation of some important physicochemical properties of starch free grewia gum

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Can Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?

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