Extraction, fractionation and characterization of water-soluble polysaccharide fractions from myrtle (Myrtus communis L.) fruit

Chidouh, Amina; Aouadi, Saoudi; Heyraud, A.

doi:10.1016/j.foodhyd.2013.08.001

Cited by 22 publications

(6 citation statements)

References 25 publications

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“…In addition to this, we have found that the Xyl/Glc ratio of our analyses on strawberry tree fruits is particularly high (ranging around 0.7 throughout ripening), which points to the importance of xylose residues presumably arising from xyloglucan and xylans, as also observed in blueberries (Vicente et al, 2007). Xylans are the richest source of xylose while xyloglucans are described as glucose backbones ornamented with xylose side-residues (Vicente et al, 2007;Scheller and Ulvskov, 2010;Chidouh et al, 2014;Lin et al, 2019). According to Vicente et al (2007) the fact that blueberries are rich in xylose is associated with the presence of short sclereids, which typically contain high amounts of glucose and xylose-rich polysaccharides such as cellulose and xylans or xyloglucans, respectively (Brahem et al, 2017).…”

Section: Integrating Spectroscopic Features With Sugar Lignin and Mic...supporting

confidence: 62%

Unveiling the compositional remodelling of Arbutus unedo L. fruits during ripening

Marques

Martín

Bosch

et al. 2022

Scientia Horticulturae

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Section: Integrating Spectroscopic Features With Sugar Lignin and Mic...supporting

confidence: 62%

Unveiling the compositional remodelling of Arbutus unedo L. fruits during ripening

Marques

Martín

Bosch

et al. 2022

Scientia Horticulturae

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“…Moreover, some minor signals were also observed in 13 C (114-131 ppm) and 1 H (6-7 ppm) spectra. These signals are not specific to carbohydrates but are attributed to phenolic compounds [42]. Therefore, the extracted mucilage is a hydrocolloid exposing property spectra of a polysaccharide.…”

Section: Monosaccharidesmentioning

confidence: 99%

“…In a study on long-chain fatty acids (LCFA), namely α-linolenic and linoleic acids, high-temperature resistance was noted in terms of thermal hydrolysis (up to 160 • C for 8 h) [46]. As O. ficus indica cladodes contain these LCFA, the thermal behavior of liquid mucilage can be attributed to this feature [42]. The results of the thermal behavior from TGA and DSC confirmed that the extracted mucilage had suitable thermal stability that could be valorized to prepare an edible coating/film with thermal stability during storage.…”

Section: Dscmentioning

confidence: 99%

Egyptian Opuntia ficus-indica (OFI) Residues: Recovery and Characterization of Fresh Mucilage from Cladodes

Blando

Bahlol

et al. 2023

Horticulturae

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The utilization of biopolymers gained recent attention worldwide due to their effective role in producing eco-friendly and economical products. Mucilage from Opuntia ficus-indica (OFI, and other succulent plants) has the capacity to absorb huge amounts of water, forming a viscous colloid with interesting rheological properties. It also had the potential ability for use as food additives or food technological products. We, therefore, aimed at extracting and characterizing pure liquid mucilage from the cladodes of OFI (Egyptian variety) using multidimensional approaches including HPLC-RID, FTIR, XRD, NMR, DSC, and TGA assays. The chemical composition, total polyphenols, total flavonoids, total flavonols, and antioxidant capacity by DPPH and ABTS assays were also measured. HPLC-RID analysis showed that the mucilage’s sugars are composed of glucose, xylose, rhamnose, galacturonic acid, arabinose, galactose, and fucose with total sugars of 0.375 mg/mL, which were subsequently confirmed by FTIR and NMR results. The specific signals of these sugars were also observed in 13C and 1H NMR spectra and their chemical fingerprint was obtained by FTIR. XRD patterns showed that mucilage has high calcium content, and the glass transition temperature was observed at 85.9 °C. Meanwhile, total phenolic content, flavonoids, and flavonols were about 7.96 mg GAE/g FW, 3.61 mg QE/g FW, and 1.47 mg QE/g FW, respectively. The antioxidant capacity of mucilage was around 26.15 and 22.5 µmol TE/g FW for DPPH and ABTS methods, respectively. It can be concluded that OFI cladode mucilage showed promising properties that would improve and open new opportunities and trends in the food, pharmaceutical, cosmetic, and other industries. The use of pure liquid mucilage could also be economically profitable due to its low cost, availability, and effectiveness for many edible applications.

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“…20 Amina et al extracted polysaccharides by water extraction method by conventional heating at 80°C for 24 h and precipitation with 70% (v/v) ethanol. 21 Yu et al extracted and optimized polysaccharides from Auricularia auricula fruiting bodies (AAFB) using response surface methodology (RSM). The Box-Behnken experimental results showed the optimum extraction conditions as a liquid-solid ratio of 38.77 mL/g, a temperature of 93.98°C and a time of 3.41 h. Under these conditions, the maximal polysaccharide yield was 10.46 g/100 g.…”

Section: Discussionmentioning

confidence: 99%

The Comparison and Analysis of Two Extraction Methods for Polysaccharides in Psidium guajava L. Fruits

Arasi¹,

Rao²,

Bagyalakshmi³

2016

IJPER

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Introduction: Fruit polysaccharides, essential health factors in foods, are widely present in edible fruits. Several methods for isolation of polysaccharide are available. Microwave Assisted Extraction (MAE) method is extensively used for separation of polysaccharides. Only little information is available about Psidium guajava L. Fruit Polysaccharide (PFP) and its extraction methods. Objective: In this study, two extraction methods of polysaccharides in Psidium guajava L. fruit were compared and the best method was ascertained. Methods: Psidium guajava L. polysaccharides were extracted using water extraction with conventional heating and microwave assisted extraction method. The factors that influenced water extraction with conventional heating included temperature, water to plant material ratio, extraction time and solvent to liquid ratio. The factors that influenced MAE of polysaccharides extraction included microwave power, irradiation time and solvent to liquid ratio. Yield is considered as the independent variable in both the methods. Results: By the result of the single factorial method and orthogonal experiments, the optimal extracting conditions were selected and then the best extraction method was ascertained. The optimum extraction conditions of water extraction with conventional heating include , temperature 90

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Extraction, fractionation and characterization of water-soluble polysaccharide fractions from myrtle (Myrtus communis L.) fruit

Cited by 22 publications

References 25 publications

Unveiling the compositional remodelling of Arbutus unedo L. fruits during ripening

Unveiling the compositional remodelling of Arbutus unedo L. fruits during ripening

Egyptian Opuntia ficus-indica (OFI) Residues: Recovery and Characterization of Fresh Mucilage from Cladodes

The Comparison and Analysis of Two Extraction Methods for Polysaccharides in Psidium guajava L. Fruits

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