Acidic polysaccharides from Psidium cattleianum (Araçá)

Vriesmann, Lúcia Cristina; Petkowicz, Carmen Lúcia de Oliveira; Carneiro, Paulo Irajara Borba; Costa, Maria Eugênia da; Beleski-Carneiro, Eliana

doi:10.1590/s1516-89132009000200001

Cited by 13 publications

(11 citation statements)

References 22 publications

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“…Total dietary fiber, insoluble fiber, carbohydrates, total sugar and reducing sugar contents reported by Pereira et al (2012) for yellow genotype was 11.95 g, 11.55 g, 15.08 g, 22.74 g and 18.6 g/100 g of dry matter, respectively. In addition, different pectin and hemicellulose compounds were found in the edible portion of the araçá fruit (mesocarp) (Vriesmann, Lúcia, Petkowicz, & Borba, 2009).…”

Section: Araçá Nutritional Compositionmentioning

confidence: 99%

Psidium cattleianum fruits: A review on its composition and bioactivity

et al. 2018

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Psidium cattleianum Sabine, commonly known as araçá, is a Brazilian native fruit, which is very juicy, with sweet to sub acid pulp and a spicy touch. The fruit can be eaten fresh or processed into juice, jellies and ice creams. Araçás are source of vitamin C, minerals, fatty acids, polysaccharides, volatile compounds, carotenoids and phenolic compounds, which can provide nutrients and phytochemical agents with different biological functions. Different pharmacological studies demonstrate that P. cattleianum exerts antioxidant, antidiabetic, anticarcinogenic, antimicrobial, anti-inflammatory and antiaging effects. Thus, this article aims to review the chemical composition and biological effects reported for araçá fruit in the last years.

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Section: Araçá Nutritional Compositionmentioning

confidence: 99%

Psidium cattleianum fruits: A review on its composition and bioactivity

et al. 2018

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“…NGP contained GalA (27.1%), Ara (28.0%) and Gal (24.9%) as main sugars, with less Glc (13.8%) and Rha (6.2%) ( table 1 ), suggesting it was mainly composed of pectic polysaccharides. These pectins might be covalently cross-linked to the cell wall and could be extracted by Na 2 CO 3 which broke interpolymeric ester linkages [ 14 ]. Monosaccharide compositions of 1-KGP and 4-KGP were very similar.…”

Section: Resultsmentioning

confidence: 99%

“…To get the content and structural information of these non-cellulosic polysaccharides, other extraction methods should be applied. Alkali solutions have been used for obtaining pectin and hemicellulose which are highly branched and cross-linked in cell walls [ 14 ]. Therefore, in this study, 50 mM Na 2 CO 3 , 1 M KOH and 4 M KOH solutions were used in sequence to extract polysaccharides from ginseng roots after hot water, α-amylase and EDTA solution treatment.…”

Section: Introductionmentioning

confidence: 99%

Structural characterization of alkali-soluble polysaccharides from Panax ginseng C. A. Meyer

Li¹,

Jie²,

Ying³

et al. 2018

R. Soc. open sci.

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Panax ginseng C. A. Meyer (ginseng) has been widely used as a herb and functional food in the world. Polysaccharides are the main active components of ginseng. In this paper, the polysaccharides were sequentially extracted by 50 mM Na2CO3, 1 M KOH and 4 M KOH from ginseng roots treated sequentially with hot water, α-amylase and ethylenediaminetetraacetic acid extraction. Na2CO3-soluble ginseng polysaccharide (NGP) was fractionated into one neutral and three acidic fractions by anion exchange and gel permeation chromatography. Fourier transform infrared, NMR and methylation analysis indicated acidic fractions in NGP were highly branched rhamnogalacturonan-I domains, with → 4)-α-GalpA-(1 → 2)-α-Rhap-(1 → disaccharide repeating units as backbone and β-1,4-galactan, α-1,5/1,3,5-arabinan and type II arabinogalactan as side chains. 1-KGP (1 M KOH-soluble ginseng polysaccharide) and 4-KGP (4 M KOH-soluble ginseng polysaccharide) were mainly composed of hemicellulose besides starch-like polysaccharides and minor pectin. Antibody detection, enzymic hydrolysis, high performance anion exchange chromatography and methylation analysis demonstrated xylan was the major component in 1-KGP, while xyloglucan was predominant in 4-KGP. Comparing the polysaccharides obtained by different solvent extractions, we have a comprehensive understanding about total ginseng polysaccharides.

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“…Os rendimentos das frações foram similares aos obtidos para pectinas da polpa do araçá [15] . O rendimento foi menor que aquele encontrado para pectinas extraídas da farinha do bagaço da maçã [16] .…”

Section: Resultsunclassified

Polissacarídeos extraídos da gabiroba (Campomanesia xanthocarpa Berg): propriedades químicas e perfil reológico

Santos¹,

Petkowicz²,

Haminiuk³

et al. 2010

Polímeros

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Resumo:A Campomanesia xanthocarpa Berg (Myrtaceae) é uma frutífera nativa brasileira, com ampla distribuição natural na região Sul. Embora apresente frutificação abundante, produza frutos com características sensoriais e nutricionais atrativas, esses não são coletados e se perdem nos campos. Neste trabalho, a polpa do fruto sem semente (1500 g) foi triturada em etanol / água na proporção de 1:4 (v/v), refluxada por 15 minutos em temperatura de ebulição. O resíduo obtido foi submetido a extrações sequenciais. As extrações foram otimizadas utilizando um planejamento fatorial 2 2 , tendo como variáveis a concentração do ácido cítrico (0,5 e 5%) e a temperatura (50 e 100 °C). Os polissacarídeos provenientes de diferentes extrações foram caracterizados quanto à composição química e perfil reológico. Os altos teores de ácidos urônicos, arabinose e galactose detectados em todas as frações, indicam que estas são constituídas por polissacarídeos pécticos. Os polissacarídeos extraídos da polpa da gabiroba apresentaram um comportamento pseudoplástico. Todas as frações apresentaram como característica resistência frente às variações de temperatura. Quando submetidas a ciclos de aquecimento e posterior resfriamento estes géis retornam à sua estrutura original. Palavras-chave: Pectina, reologia, composição química. Polysaccharide Isolated From Gabiroba (Campomanesia xanthocarpa Berg): Chemical Properties and Rheology ProfileAbstract: The Campomanesia xanthocarpa Berg (Myrtaceae) is a Brazilian native fruit, widely abundant in the Southern region. Despite their large fructification, in addition to nutritional and attractive sensory characteristics, these fruits are not collected, being lost in the fields. In this work, the fruit pulp without seed (1500 g) was crushed in ethanol/water at a ratio of 1:4 (v/v), refluxed for 15 minutes at boiling temperature. The residue obtained was subjected to sequential extractions. The extractions were optimized using a factorial design 2 2 , with the concentration of citric acid (0.5 and 5%) and temperature (50 and 100 °C) as variables. The polysaccharides were characterized according to their chemical composition and rheological profile. The high concentrations of uronic acids, arabinose and galactose, detected in all fractions, indicate that they consist of pectin. The results showed that the extraction method was efficient for fractionation of pectin from different areas of the cell wall. The polysaccharides extracted from the fruit pulp of gabiroba showed a pseudoplastic behavior. All the fractions were resistant to temperature variations. When these gels are heated up and cooled down, they adopt their original structure. Keywords: Pectin, rheology, chemical composition. IntroduçãoPectinas são heteropolissacarideos complexos encontrados na parede celular primária e nas camadas intercelulares dos vegetais. Estão associadas aos polissacarídeos estruturais, contribuindo para adesão entre as células e para a resistência mecânica da parede celular [1] . Estruturalmente, as pectinas são consti...

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Acidic polysaccharides from Psidium cattleianum (Araçá)

Abstract: ABSTRACT

Cited by 13 publications

References 22 publications

Psidium cattleianum fruits: A review on its composition and bioactivity

Psidium cattleianum fruits: A review on its composition and bioactivity

Structural characterization of alkali-soluble polysaccharides from Panax ginseng C. A. Meyer

Polissacarídeos extraídos da gabiroba (Campomanesia xanthocarpa Berg): propriedades químicas e perfil reológico

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