Determination of galacturonic acid from pomelo pectin in term of galactose by HPAEC with fluorescence detection

Burana-osot, Jankana; Soonthornchareonnon, Noppamas; Chaidedgumjorn, Amornrut; Hosoyama, Saori; Toida, Toshihiko

doi:10.1016/j.carbpol.2010.03.001

Cited by 43 publications

(21 citation statements)

References 22 publications

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“…15 with carbon at δ 102.4 (GalA′‐H1) inherent to the two consecutive α ‐1,4‐GalA galacturonate units (GG) . Hydrogen at δ 4.96 with carbon at δ 103.1 (GalA‐H1) refers to the system composed of one galacturonate unit followed by a galacturonic acid ester unit (GE) . The signal at δ 5.06 with carbon at δ 73.7 (GalA‐H5) belongs to the proton H‐5 adjacent to the ester group.…”

Section: Resultsmentioning

confidence: 99%

Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound

et al. 2017

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Section: Resultsmentioning

confidence: 99%

Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound

et al. 2017

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“…The grapefruit is mainly eaten freshly or processed as juices, teas (such as honey citron tea), preserves, liquor, and vinegar (Feng 2008). The middle and outer layer of grapefruit peel is also reported to contain pectin and flavone, being a source of pectin, flavone, and dietary fiber (Burana-osota et al 2010). The popularity of grapefruit among consumers could be attributed to its clear flavor, healthpromoting properties, and high nutritional value (Uckoo et al 2011(Uckoo et al , 2012Bhimangouda et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Gao

Zhao

et al. 2015

Food Bioprocess Technol

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The aim of this study was to evaluate the effects of high pressure processing (HPP; 550 MPa/10 min) and high temperature short time (HTST; 110°C/8.6 s) on microorganism, ascorbic acid, total phenols, antioxidant capacity, color, enzyme activity, and rheological behavior in red grapefruit juice during 30 days of storage at 4°C. After HPP, the total plate count (TPC) and yeast and molds (Y & M) in red grapefruit juice were significantly decreased by 4.83 and 4.15 log cycles and showed to be microbiologically safe during storage. The activity of pectin methylesterase (PME) and peroxidase (POD) was only inactivated by 22.5 % and increased by 10.4 % by HPP, but completely inactivated by HTST. For all the other quality properties (such as total phenols, ascorbic acid, antioxidant capacity, color) except cloud stability studied in this article, their retention was significantly better in the HPP-treated samples than in the HTST-treated samples during storage, which were closer to natural grapefruit juice. A longer shelf life was observed in HPP-treated grapefruit juice compared to HTST-treated ones.

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“…Indeed, work has been conducted on pectins extracted from a variety of sources including Brazilian cupuassu (Vriesmann and Petkowicz, 2009), broccoli, tomatoes and carrots (Houben, et al, 2011), pomelo (Burana-osot, Soonthornchareonnon, Chaidedgumjorn, Hosoyama andToida, 2010), peach pomace (Faravash and Ashtiani, 2008), sugar beet (Levigne, Ralet and Thibault, 2002;Morris, Ralet, Bonin, Thibault and Harding, 2010;Morris and Ralet, 2012a,b), and quince (Thomas, Crépeau, Rumpunen and Thibault, 2000;Thomas and Thibault, 2002) but few studies has been done to systematically work through the different members of a plant family (Cucurbitaceae).…”

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confidence: 99%

An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

Denman

Morris

2015

Carbohydrate Polymers

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Extracted pectins have been utilised in a number of applications in both the food and pharmaceutical industries where they are generally used as gelling agents, thickeners and stabilisers, although a number of pectins have been shown to be bioactive. These functional properties will depend upon extraction conditions. A statistical experimental design approach was used to study the effects of extraction conditions pH, time and temperature on pectins extracted from Cucumis melo Inodorus.The results show that the chemical composition is very sensitive to these conditions and that this has a great influence on for example the degree of branching. Higher temperatures, lower pHs and longer extraction times lead to a loss of the more acid labile arabinofuranose residues present on the pectin side chain. The fitting of regression equations relating yield and composition to extraction conditions can therefore lead to tailor-made pectins for specific properties and/ or applications.

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Determination of galacturonic acid from pomelo pectin in term of galactose by HPAEC with fluorescence detection

Cited by 43 publications

References 22 publications

Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound

Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

An experimental design approach to the chemical characterisation of pectin polysaccharides extracted from Cucumis melo Inodorus

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