Pectin isolation and characterization from six okra genotypes

Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, Katerina; Bingham, Richard J.; Oduro, Ibok; Morris, Gordon A.; Kontogiorgos, Vassilis

doi:10.1016/j.foodhyd.2017.06.014

Cited by 165 publications

(109 citation statements)

References 48 publications

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“…This is a significant development, as it indicates that pectin with diverse structural characteristics could be obtained from different waste streams with little effort. The HG = GalA – Rha molar ratio ranged from 47 to 59% while the RG‐I was between 12 and 20%, which means that all studied pectins are smooth as HG regions are predominant . Furthermore, the RG‐I backbone is typically composed of alternating units of rhamnose and galacturonic acid and therefore the molar ratio of Rha/GalA is virtually 1:1.…”

Section: Resultsmentioning

confidence: 98%

“…Furthermore, the RG‐I backbone is typically composed of alternating units of rhamnose and galacturonic acid and therefore the molar ratio of Rha/GalA is virtually 1:1. The linearity of the isolated fractions may indicate that gelling agents can be obtained from any fraction of lemon pectin although linearity is not always the most important factor …”

Section: Resultsmentioning

confidence: 99%

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Pectin recovery and characterization from lemon juice waste streams

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BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high‐purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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“…However, rhamnopyranosyl residue was further confirmed in the okra mucilage extract by the signal at 1.24 ppm (Figure b). This is because signals ranging from 1.23 to 1.27 ppm are indicative of the presence of methyl (–CH 3 ) substituent of unbranched α‐(1‐2)‐linked and branched α‐(1‐2) and α‐(1‐4)‐linked rhamnose units (Kpodo et al, ). These data are consistent with data reported by Woolfe et al (), which reported rhamnose residues in okra mucilage.…”

Section: Resultsmentioning

confidence: 99%

“…The 1 H NMR fingerprints of amadumbe and okra dry mucilage extracts showed a broad peak at around 3.75 to 3.84 ppm (Figure 2 a,b), which suggests the presence of methyl groups connecting to carboxyl groups of D -galacturonic acid (Kpodo et al, 2017 ). The doublet at 5.1 and 5.3 ppm (Figure 2 a,b), having a coupling constant of J = 3.9 Hz, may correspond to the anomeric F I G U R E 1 Infrared spectroscopy fingerprints of (a) amadumbe (b) okra mucilage extracts protons of the α-type rhamnopyranosyl and glucopyranosyl residues, respectively (De Bruyn & Anteunis, 1976 ;Fukushi, Onodera, Yamamori, Shiomi, & Kawabata, 2000 ).…”

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confidence: 99%

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A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

2018

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We investigated the physicochemical and bioactive properties of amadumbe (Colocasia esculenta) and okra (Abelmoschus esculentus) dry mucilage extracts. Protein (340 mg/g) and phenolic (40 mg/g) contents of amadumbe mucilage were 3 and 1.5 times those of okra mucilage, respectively. Amadumbe mucilage had slightly higher neutral sugar content than okra mucilage. By 1H NMR fingerprints, rhamnopyranosyl residues were peculiar to okra mucilage. Amadumbe mucilage showed stronger radical scavenging (IC50, 2.55 ± 0.30 vs. 3.01 ± 0.74 mg/mL), α‐glucosidase (IC50, 1.60 ± 0.17 vs. 3.28 ± 0.5 mg/mL) and pancreatic lipase (IC50, 1.63 ± 0.15 vs. 2.45 ± 0.24 mg/mL) inhibition and glucose uptake activity, perhaps due to higher phenolic content. Okra mucilage exhibited stronger intestinal glucose absorption inhibition (IC50, 0.54 ± 0.24 vs. 1.82 ± 0.24 mg/mL), possibly due to higher viscosity. Data suggest that amadumbe and okra mucilage may be useful dietary supplements for managing oxidative stress, hyperglycemia, overweight and obesity. Practical applications The present study reported some anti‐hyperglycemic and anti‐lipidemic potentials of dry mucilage extracted from amadumbe corm and okra pods as well as the possible modes of actions. This study is of great relevance because it can be a notable reference for further investigation on the potential use of these mucilage extracts as dietary components and/or supplements for managing hyperglycemia, overweight and obesity, thus increasing utilization and consequently improving the economic values of these traditional plants.

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Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

Ofori

Tortoe

Agbenorhevi

2020

Food Science & Nutrition

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The physicochemical and functional properties of dried okra seed flour of two genotypes Agbagoma and Balabi were evaluated. The samples Agbagoma and Balabi had 8.90%–9.00% moisture, 16.80%–17.40% protein, 47.80%–48.00% fat, 7.70%–7.80% ash, and 18.20%–18.40% carbohydrate. The mean values of functional properties revealed significant differences (p < .05) between okra seed flour samples studied. The samples’ bulk density range was 0.80–0.83 g/ml. Water absorption capacity and oil absorption capacity ranged from 511.65% to 504.32% and 88.38 to 160.67%, respectively. The solubility was 14.10% for Agbagoma and 10.97% for Balabi, whereas swelling power was 16.37% and 14.68% for Agbagoma and Balabi, respectively. All pasting properties except peak time and pasting temperature of Agbagoma seed flour were higher than those of Balabi seed flour. The study revealed that dried okra seed flour is rich in nutrients, which could be used for baking and fortification of foods.

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Pectin isolation and characterization from six okra genotypes

Abstract: 20Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra 21 genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length

Cited by 165 publications

References 48 publications

Pectin recovery and characterization from lemon juice waste streams

Pectin recovery and characterization from lemon juice waste streams

A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta ) and okra (Abelmoschus esculentus ) mucilage

Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

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