Isolation and structural characterisation of pectin from endocarp of Citrus depressa

Tamaki, Yukihiro; Konishi, Teruko; Fukuta, Masakazu; Tako, Masakuni

doi:10.1016/j.foodchem.2007.08.027

Cited by 133 publications

(65 citation statements)

References 46 publications

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“…21 Em δ 4,44 aparece o sinal específico do hidrogênio do C-4 da cadeia polimérica. 22 Os sinais em δ 3,61 e δ 3,81 correspondem aos prótons H-2 e H-3 de grupos metílicos dos ácidos galacturônicos esterificados, respectivamente. 23,24 Observa-se, ainda, em δ 4,1 o sinal do próton H-4 relativo a resíduo de arabinose 25 (Figura 4a), que não é observado no espectro da amostra sulfatada (Figura 4b).…”

Section: Nos Espectros De Rmnunclassified

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

Sousa¹,

Ribeiro²,

Santos³

et al. 2017

Quim. Nova

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Section: Nos Espectros De Rmnunclassified

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

Sousa¹,

Ribeiro²,

Santos³

et al. 2017

Quim. Nova

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“…In the cell walls they serve as one of the main agents cementing the cellulose fibrils and may be linked covalently to other polymers. Intracellular pectins provide the channels for passage of nutrients and water [4]. The main raw materials used to produce commercial pectin are apple pomace and citrus peel [5], sugar beet and sunflower heads [6].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Pectin from Grapefruit Peels

Mohamed¹

2016

MOJFPT

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Grapefruit peels were analyzed for different attributes such as moisture, ash, protein, crude fiber titratable acidity, sugars, ascorbic acid, calcium, magnesium, alcohol insoluble solids (AIS) and total pectin. AbstractThe present study was focused on the potential of red and white grapefruit peel as a source of pectin. Grapefruit peels were treated with 95% alcohol and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Comparative investigations were carried out with purified commercial citrus pectin. Chemical and physicochemical characterization of all pectin was accomplished. The yield of grapefruit peel pectin was 25% (dwb) It was found that pectin of the two types of grapefruit peels were similar in anhydrouronic acid content (AUА 60.95%). The grapefruit peel pectin for the red and white differed in their degree of esterification (DM 51.24-55.01%) and 50.848% for corresponding citrus pectin. Both grapefruit peel pectin were higher in their methoxyl content 8.875% for the red and 7.542% for the white, while corresponding citrus pectin was 6.798%. The acetyl content for the white grapefruit peel pectin was 1.634% and for the red was 0.55%, lower in comparison with the corresponding citrus pectin of 0.624. The grapefruit peel pectin contained L-arabinose, D-galactose, L-rhamnose and D-xylose. Gel-forming property of grapefruit peel pectin was of good quality similar to commercial pectin.

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“…It has been reported that the moisture content of the palmyra fruits was around 80% and it can be reduced to 6% on a dry weight basis [36]. The palm fruits are highly fibrous and it is obvious that it may be a rich source of pectins which have the high potential for use in food, cosmetics and pharmaceutical industries [37]. However, the yield and quantity of the pectins vary greatly depending on the plant source.…”

Section: Discussionmentioning

confidence: 99%

Phytochemical Screening and Evaluation of in Vitro Antioxidant Potential of Immature Palmyra Palm (Borassus Flabellifer Linn.) Fruits

Renuka

Devi

Subramanian

2018

Int J Pharm Pharm Sci

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Objective: The present study was aimed to evaluate the in vitro antioxidant properties of immature Palmyra palm fruits which have been traditionally used for the treatment of diabetes. The qualitative phytochemical screening and quantitative estimation of total phenolic and flavonoids contents in the ethanolic extract were performed to substantiate the antioxidant and medicinal claims. Methods:Immature palmyra palm fruits were collected, authenticated, dried and powdered in an electrical grinder. The powdered fruits were delipidated in petroleum ether and soxhilation using ethanol to extract the active ingredients. Qualitative phytochemical screening, total phenolic and flavonoid contents were carried out by established methods. The in vitro antioxidant potentials were performed by diphenyl-2-picrylhydrazyl, azino-bis(3-ethylbenzothiazoline-6-sulphonic acid, nitric oxide and superoxide anion scavenging assays. Results:The phytochemical screening showed the presence of alkaloids, flavonoids, glycosides, saponins, tannins, phytosterols, triterpenoids and phenols in the immature palmyra palm fruits extract. The total phenolic and flavonoid contents in the fruits extract was found to be 104.00±0.02 μg gallic acid equivalents/100 mg of fruits extract and 98.45±0.03 μg quercetin equivalents/100 mg, respectively. The percentage inhibition of DPPH radicals range from 35 to 70% at a concentration ranges from 200-1000μg/ml. Similarly, the percentage of inhibition of ABTS radicals was found to be in the range of 40 to 75.5%. The nitric oxide scavenging activity of the fruits extract ranges from 45 to 76% whereas the superoxide radical scavenging activity ranges from 43 to 83%. Conclusion:The observed significant free radical scavenging activity along with increased total phenolic as well as flavonoid contents suggest that the immature fruits may be considered as a potential source for the identification of pharmacologically active phytochemicals capable of controlling oxidative stress.

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Isolation and structural characterisation of pectin from endocarp of Citrus depressa

Cited by 133 publications

References 46 publications

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

Extraction and Characterization of Pectin from Grapefruit Peels

Phytochemical Screening and Evaluation of in Vitro Antioxidant Potential of Immature Palmyra Palm (Borassus Flabellifer Linn.) Fruits

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