A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICESa, b, c

Dietz, James H.; Rouse, A. H.

doi:10.1111/j.1365-2621.1953.tb17701.x

Cited by 64 publications

(34 citation statements)

References 2 publications

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“…During the boiling experiments, total pectins were calculated by adding to the above sum the soluble pectins leached into the cooking water. Colorimetric determination of the pectic substances in each fraction was conducted by the carbazole–exuronic acid–sulfuric acid reaction 35, 36…”

Section: Methodsmentioning

confidence: 99%

“…Colorimetric determination of the pectic substances in each fraction was conducted by the carbazole-exuronic acid-sulfuric acid reaction. 35,36 Statistical analysis Analysis of variance (ANOVA) was performed using the least significant difference (LSD) test at 5% level of probability to compare mean values of hardness and phytate concentration.…”

Section: Isolation and Analysis Of Pectic Substancesmentioning

confidence: 99%

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Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions

2007

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Hard-to-cook and easy-to-cook bean and lentil seeds were boiled in water containing calcium ions at concentrations of 0, 40, 80, 120 and 160 mg L −1 and their texture and concentration of phytate and various peptic compounds were measured. In order to minimise matrix effects, hard-to-cook seeds were prepared from easy-to-cook seeds by soaking them at 50• C. It was found that, as calcium ion concentration increased, phytate concentration decreased and seed hardness increased. Also, during soaking and cooking, phytate and peptic compounds were leached into the water. Losses were larger for hard-to-cook seeds than for easy-to-cook seeds. These results are consistent with the proposed theory that the formation of hard-to-cook legume seeds involves an interaction among divalent cations, phytate and peptic compounds, which is based on the phytase-phytate-pectin hypothesis.  2007 Society of Chemical IndustryKeywords: phytase-phytate-pectin hypothesis; hard-to-cook; legumes INTRODUCTIONGrain legumes, especially common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris Medicus), are a staple food for people in many parts of the world. A shortcoming of these legumes is the hard shell and associated hard-to-cook phenomenon that develop after storage under conditions of high temperature and relative humidity. This hardness and the concomitant need for long cooking times lead to reduced palatability, increased fuel consumption and reduced protein digestibility.1,2 Owing to the importance of legumes in the human diet, the hardto-cook phenomenon has been extensively studied.

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Section: Methodsmentioning

confidence: 99%

Section: Isolation and Analysis Of Pectic Substancesmentioning

confidence: 99%

Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions

2007

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“…The AIS was fractionated into water soluble pectin (WSP), oxalate soluble pectin (OSP) and alkali soluble pectin (ASP) fraction according to the procedure of Dietz & Rouse (1953) and quantified using the carbazole colorimetric method of Ting & Rouseff (1986).…”

Section: Pectin Fraction and Determinationmentioning

confidence: 99%

Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

Yen

Lin

1996

Int J of Food Sci Tech

143

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The effects of high pressures and thermal pasteurization on the survival of microorganisms, enzyme inactivation and quality changes of guava puree during storage at 4ЊC were investigated and compared with untreated samples. After treatment at a pressure of 600 MPa and 25ЊC for 15 min, the microorganisms in guava puree were inactivated to less than 10 cfu mL Ϫ1 and the product exhibited no change in colour, pectin, cloud and ascorbic acid content as compared with fresh samples. The inactivation of enzymes in guava puree by thermal pasteurization was greater than by high pressures. The microbial count in guava puree reduced to 200 cfu mL Ϫ1 and the product showed marked changes in viscosity, turbidity and colour when heated at 88-90ЊC for 24 s. The content of pectin, cloud and ascorbic acid as well as colour in untreated and high pressurized (400 MPa) guava puree gradually decreased, whereas these changes were not observed in pasteurized (88-90ЊC) and high pressurized (6000 MPa) puree during storage at 4ЊC for 60 days. The guava puree treated at 600 MPa and 25ЊC for 15 min retained good quality similar to the freshly extracted puree after storage at 4ЊC for 40 days.

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“…Measurements were taken using m-hydroxydiphenyl in a colorimetric assay [27]. Glucuronic acid lactone was used as the standard.…”

Section: Methodsmentioning

confidence: 99%

Ex vivo model exhibits protective effects of sesamin against destruction of cartilage induced with a combination of tumor necrosis factor-alpha and oncostatin M

Khansai

Boonmaleerat

Pothacharoen

et al. 2016

BMC Complement Altern Med

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BackgroundRheumatoid arthritis (RA) is an autoimmune disease associated with chronic inflammatory arthritis. TNF-α and OSM are pro-inflammatory cytokines that play a key role in RA progression. Thus, reducing the effects of both cytokines is practical in order to relieve the progression of the disease. This current study is interested in sesamin, an active compound in sesame seeds. Sesamin has been shown to be a chondroprotective agent in osteoarthritis models. Here, we have evaluated a porcine cartilage explant as a cartilage degradation model related to RA induced by TNF-α and/or OSM in order to investigate the effects of sesamin on TNF-α and OSM in the cartilage degradation model.MethodsA porcine cartilage explant was induced with a combination of TNF-α and OSM (test group) or IL-1β and OSM (control group) followed by a co-treatment of sesamin over a long-term period (35 days). After which, the tested explants were analyzed for indications of both the remaining and the degradation aspects using glycosaminoglycan and collagen as an indicator.ResultsThe combination of TNF-α and OSM promoted cartilage degradation more than either TNF-α or OSM alone and was comparable with the combination of IL-1β and OSM. Sesamin could be offering protection against cartilage degradation by reducing GAGs and collagen turnover in the generated model.ConclusionsSesamin might be a promising agent as an alternative treatment for RA patients. Furthermore, the generated model revealed itself to be an impressive test model for the analysis of phytochemical substances against the cartilage degradation model for RA. The model could be used to test for the prevention of cartilage degradation in other biological agents induced with TNF-α and OSM as well.

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A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICES^a,^b,^c

Cited by 64 publications

References 2 publications

Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions

Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions

Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

Ex vivo model exhibits protective effects of sesamin against destruction of cartilage induced with a combination of tumor necrosis factor-alpha and oncostatin M

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