Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization

Colodel, Cristiane; Vriesmann, Lúcia Cristina; Teófilo, Reinaldo F.; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.ijbiomac.2018.05.048

Cited by 67 publications

(35 citation statements)

References 54 publications

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“…Generally, higher F-value and lower P-value indicate higher signi cance of the independent variables and the models [26,34,35]. e P-values of the two models are all less than 0.0001, which shows the high signi cance of the models [16,26,35]. No matter which acid was used, the extraction time, temperature, and pH value signi cantly in uenced the DE of extracted pectin by analysing P-value and F-value of the liner terms.…”

Section: Analysis Of Response Surfacementioning

confidence: 96%

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Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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The influence of extraction variables on degree of esterification (DE) of pectin was studied due to the significant effects of DE on the properties of the pectin-based functional biomaterials. The extracting agents (sulfuric acid and citric acid), pH value of extraction solution, extraction time, and temperature were selected to study the hydrolysis reaction of carboxylic acid ester by response surface methodology (RSM). The hydrolysis reaction occurred more violently in the weak organic acid solution than that in the strong inorganic acid solution. The DE was significantly influenced by pH of extraction solution, extraction time, and temperature through the analysis of variance. In addition, the values of DE reduced with the increasing of extraction temperature, lapse of time, and decreasing of pH value. What is more, the effects of extraction conditions on the yield, monosaccharide composition, content of protein, and ferulic acid were also studied. It is evident that the lower pH value contributed to higher extraction yield. The content of Total CH and GalA of pectin extracted by sulfuric acid were higher than that of pectin extracted by citric acid, and the content of monosaccharide showed an opposite trend.

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Section: Analysis Of Response Surfacementioning

confidence: 96%

“…e types of acid, pH value of the extraction solution, extraction time, and temperature are the main variables. us, the DE of pectin and extraction conditions are strongly coupled [13][14][15][16][17]. Nonetheless, few studies focused on in uence of acidity and the hydrophilicity of extracting agents on the DE of pectin.…”

Section: Introductionmentioning

confidence: 99%

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Zhang

2019

Advances in Polymer Technology

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“…Pectin is the source of POS in natural products and mainly exists in citrus peel [it mainly consists of a homopolymer of 1–34-linked os- d -galactosyluronic acid with 85.7% methylated esterification and a rhamnogalacturonan I (RG-I) fragment] ( 38 ), sugar beet pulp (a high degree of acetylation and a relatively high neutral sugar content) ( 39 ), potato pulp (it has highly branched RG-I domain) ( 21 , 40 ), and additional sources, etc. Pectin consists of fundamental units of α (1–4)-galacturonic acid, which is often acetylated and/or methylated.…”

Section: Pos Preparationmentioning

confidence: 99%

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

et al. 2018

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Colon cancer (CC) is the third common neoplasm worldwide, and it is still a big challenge for exploring new effective medicine for treating CC. Natural product promoting human health has become a hot topic and attracted many researchers recently. Pectin, a complex polysaccharide in plant cell wall, mainly consists of four major types of polysaccharides: homogalacturonan, xylogalacturonan, rhamnogalacturonan I and II, all of which can be degraded into various pectin oligosaccharides (POS) and may provide abundant resource for exploring potential anticancer drugs. POS have been regarded as a novel class of potential functional food with multiple health-promoting properties. POS have antibacterial activities against some aggressive and recurrent bacterial infection and exert beneficial immunomodulation for controlling CC risk. However, the molecular functional role of POS in the prevention of CC risk and progression remains doubtful. The review focuses on antioxidant and anti-inflammatory roles of POS for promoting human health by regulating some potential oxidative and inflammation-activated pathways, such as ATP-activated protein kinase (AMPK), nuclear factor erythroid-2-related factor-2 (Nrf2), and nuclear factor-κB (NF-κB) pathways. The activation of these signaling pathways increases the antioxidant and antiinflammatory activities, which will result in the apoptosis of CC cells or in the prevention of CC risk and progression. Thus, POS may inhibit CC development by affecting antioxidant and antiinflammatory signaling pathways AMPK, Nrf2, and NF-κB. However, POS also can activate signal transduction and transcriptional activator 1 and 3 signaling pathway, which will reduce antioxidant and anti-inflammatory properties and promote CC progression. Specific structural and structurally modified POS may be associated with their functions and should be deeply explored in the future. The present review paper lacks the important information for the linkage between the specific structure of POS and its function. To further explore the effects of prebiotic potential of POS and their derivatives on human immunomodulation in the prevention of CC, the specific POS with a certain degree of polymerization or purified polymers are highly demanded to be performed in clinical practice.

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“…HG, which is the most abundant pectic polysaccharide that makes up approximately 50%–90% of the total pectin, is a linear polymer of d -galacturonic acid units that are α(1→4) linked, partial methyl-esterified at the C-6 carboxyl, and depending on the plant source, O -acetylated at the O-2 or O-3 positions [2,3]. The second most predominant pectic polysaccharide is RG-I (20%–35% of the total pectin), which is formed of d -galacturonic acid units interspersed by α(1→2) linked, L -rhamnose units, which can be substituted with side chains of arabinans, galactans, and arabinogalactans [4]. RG-II is a branched polygalacturonate polymer that contains complex side chain sugar moieties [5].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Dranca

Oroian

2019

Molecules

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Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

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Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization

Cited by 67 publications

References 54 publications

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

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