FT-IR and FT-Raman characterization of non-cellulosic polysaccharides fractions isolated from plant cell wall

Chylińska, Monika; Szymańska-Chargot, Monika; Zdunek, Artur

doi:10.1016/j.carbpol.2016.07.121

Cited by 166 publications

(75 citation statements)

References 41 publications

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“…The absorption peaks within the range of 1,100–1,010 cm −1 were attributed to the C–O stretching vibration of pyranose ring (Daemi & Barikani, ). Moreover, the characteristic absorption band at 840.68 cm −1 confirmed the existence of α‐configurations of sugar units (Chylinska, Szymanska‐Chargot, & Zdunek, ). Altogether, the IR spectrum indicates that SMP‐1 is likely to possess sugar units with pyranose rings and α‐configurations.…”

Section: Resultsmentioning

confidence: 77%

Structural characterization and hypolipidemic activities of purified stigma maydis polysaccharides

Deng

Yang

Zhu

et al. 2019

Food Science & Nutrition

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This study aimed to investigate structural features and antihyperlipidemic effects of the stigma maydis polysaccharide, termed SMP‐1. This polysaccharide was composed of D‐mannose, L‐rhamnose, D‐glucose, D‐galactose, L‐arabinose, D‐xylose, and D‐galacturonic acid, with a molar ratio of 1.00:0.21:1.41:1.44:0.70:0.44:0.56. The SMP‐1 was mainly bonded by (1 → 6) and (1 → 3) linkages, with various monosaccharides being evenly distributed in the main and side chains. Moreover, SMP‐1 had neither triple‐helical structure nor molecular aggregation. Importantly, the SMP‐1 could effectively bind the bile acids in vitro and significantly lower the total cholesterol, triglyceride, low‐density lipoprotein cholesterol levels, and moderately increase the high‐density lipoprotein cholesterol level in poloxamer 407‐induced hyperlipidemic mice. Moreover, pretreatment with SMP‐1 (≥300 mg/kg) could remarkably reduce fat accumulation and restore hepatocyte morphology in the liver of hyperlipidemic mice. Altogether, these findings indicated that SMP‐1 could be developed as a safe and effective food supplement for preventing and treating hyperlipidemic disorders.

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Section: Resultsmentioning

confidence: 77%

Structural characterization and hypolipidemic activities of purified stigma maydis polysaccharides

Deng

Yang

Zhu

et al. 2019

Food Science & Nutrition

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“…In the mucilage extracted from the parenchyma, a well-defined band at 2930 cm −1 was observed in the sample in comparison with the mucilage extracted from the chlorenchyma, which presented a change in position; in addition, overlapping bands were observed (Figure 3a). Some authors have indicated that the 2930 cm −1 band is related to the C-H stretching band of pectin, while the overlapping band at 2880 cm −1 is related to hemicellulose [25]; however, other authors have reported that this band is present in the mucilage of chia seeds [15].…”

Section: Raman Spectroscopy Analysis Of Structural Changes In the Mucmentioning

confidence: 99%

“…The tomatoes coated with chlorenchyma as an edible coating showed higher weight loss than the tomatoes coated with parenchyma; however, smaller weight loss was observed compared to that of the uncoated tomatoes (Figure 4). Some authors have indicated that the 2930 cm −1 band is related to the C-H stretching band of pectin, while the overlapping band at 2880 cm −1 is related to hemicellulose [25]; however, other authors have reported that this band is present in the mucilage of chia seeds [15].…”

Section: Weight Loss Of Tomatoesmentioning

confidence: 99%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm −1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

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“…Considering the particular structure of pectins, rich in polar groups, FTIR associated with multivariate analysis has also been used for their characterization in olive and orange pulps (Coimbra, Barros, Barros, Rutledge, & Delgadillo, ), tissues of broccoli, mango, and apple (Kyomugasho, Christiaens, Shpigelman, Van Loey, & Hendrickx, ), carrot puree, broccoli (Kyomugasho et al., ), tomato (Chylińska, Szymańska‐Chargot, & Zdunek, ), and citrus (Wang et al., ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Cava

Gerbino

Sgroppo

et al. 2018

Journal of Food Science

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FT-IR and FT-Raman characterization of non-cellulosic polysaccharides fractions isolated from plant cell wall

Cited by 166 publications

References 41 publications

Structural characterization and hypolipidemic activities of purified stigma maydis polysaccharides

Structural characterization and hypolipidemic activities of purified stigma maydis polysaccharides

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

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