Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel

Colodel, Cristiane; Vriesmann, Lúcia Cristina; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.carbpol.2018.04.066

Cited by 53 publications

(9 citation statements)

References 54 publications

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“…Moreover, the sum of the neutral monosaccharides of DTPSs in Table 2 was also inconsistent with the trend of neutral sugar content in Table 1, which suggested DTPSs might also contain other types of undiscovered monosaccharides. In addition, combined with the previous reports [33][34][35], we speculate that the obtained polysaccharide fraction is a tea polysaccharide conjugate containing pectin, protein, and a small number of other substances, because our preliminary chemical analysis showed that DTPSs were acid polysaccharides containing some other substances. In the monosaccharide composition analysis, the polysaccharide fractions contained a considerable amount of GalA [35,36].…”

Section: Physicochemical Compositionssupporting

confidence: 80%

“…In addition, combined with the previous reports [33][34][35], we speculate that the obtained polysaccharide fraction is a tea polysaccharide conjugate containing pectin, protein, and a small number of other substances, because our preliminary chemical analysis showed that DTPSs were acid polysaccharides containing some other substances. In the monosaccharide composition analysis, the polysaccharide fractions contained a considerable amount of GalA [35,36]. As shown in Table 3 and Figure S5, the Mw distribution of the DTPSs eluted with different NaCl was quite different.…”

Section: Physicochemical Compositionssupporting

confidence: 80%

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Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Zhu

Zhou

Zhang

et al. 2021

Foods

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The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively.

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Section: Physicochemical Compositionssupporting

confidence: 80%

Section: Physicochemical Compositionssupporting

confidence: 80%

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Zhu

Zhou

Zhang

et al. 2021

Foods

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show abstract

“…Many studies have used sequential extractions to fractionate the polysaccharides from cell walls in fruit peel . In general, water and buffers are used to extract the loosely bound pectins present in the middle lamella; chelants are used to extract the low‐esterified pectins involved in interactions with calcium and dilute acids; and alkalis are used to extract the most strongly bound pectins from the primary wall, which are involved in covalent bonds.…”

Section: Resultsmentioning

confidence: 99%

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

et al. 2019

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BACKGROUND: The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically-treated waste peel from unripe banana biomass (WPUBB) using a Box-Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents. RESULTS:The optimized product was obtained at 86 ∘ C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi-dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali-soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans. CONCLUSION: Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations.

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“…Moreover, various polysaccharides coexist in natural materials (32). Different extracting solvents, such as aqueous solutions with different concentrations of acid or alkali and temperatures, are used to separate polysaccharides with special properties (33)(34)(35)(36). In addition to the water-soluble polysaccharides that are often studied, the alcohol-soluble polysaccharides in the traditional Chinese medicine are rarely studied (37, 38).…”

Section: Effects Of Different Boiling Processes On Total Polysacchari...mentioning

confidence: 99%

Effects of different boiling processes on chemical compositions of Lilii Bulbus soup

Liu

Chen

et al. 2022

Front. Nutr.

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Lilii Bulbus, an edible Chinese herbal medicine, has a long history in medicine. However, research on effectively boiling Lilii Bulbus is rare. To make the more nutritious Lilii Bulbus soup, the optimized boiling process, using an alternate heating mode by decoction pot carrying a mixture of water and Chinese liquor at the ration of 9:1, was established in this study. Compared to the soup prepared by the daily process, the polysaccharide amount improved by 54%, and the total heavy metals decreased by 33.5% using the optimized boiling process. In addition, the total saponins at 34.3 μg/g were determined in the soup prepared by the optimized process. Meanwhile, the colchicine content in the boiled Lilii Bulbus soup was undetectable using the optimized process. This research performs an optimized boiling process for making Lilii Bulbus soup, and provides a reference for generating high commercial value from Lilii Bulbus soup in the future.

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Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel

Cited by 53 publications

References 54 publications

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass

Effects of different boiling processes on chemical compositions of Lilii Bulbus soup

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