Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids

Xu, Huaide; Tai, Kedong; Wei, Tong; Yuan, Fang; Gao, Yanxiang

doi:10.1002/jsfa.8372

Cited by 16 publications

(10 citation statements)

References 39 publications

(94 reference statements)

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“…It has been noted that high molecular weight and low degree of esterification in hydrochloric acid-treated pectin can scavenge hydroxyl radicals more effectively at Majee et al 3 all concentrations studied. These data suggest that modified pectin may act as anti-oxidant but further investigations need to be carried out (Xu et al, 2016).…”

Section: Miscellaneous Therapeutic Effectsmentioning

confidence: 91%

“…Emulsifying ability and stability of emulsion were affected by concentration of pectin and type of acid used for treatment of pectin (Xu et al, 2016).…”

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

“…There are several reports of favorable interactions between pectin and other hydrophilic polymeric colloids such as gelatin, agar-agar, alginate, guar gum, locust bean gum, starch, oxidized starch, potato maltodextrin, gum arabic and also with proteins, However, gel setting temperature, water binding capacity, nature of gelation, the gel strength, swelling behavior, stability vary with the copolymer added (Jackson et al, 2007;Tyagi et al, 2015;Xiong et al, 2015;Xu et al, 2016).…”

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

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Therapeutic and pharmaceutical benefits of native and modified plant pectin

Majee¹,

Avlani²,

Biswas³

2018

J. Med. Plants Res.

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Plant pectin constitutes an important class of naturally occurring polysaccharides and are widely distributed in various fruits and vegetables consumed on a regular basis. These biomolecules are reported to exhibit a vast array of biological activities including effects on digestive system, chemopreventive effect in colon cancer, regulation of blood cholesterol level and immune-potentiating effects. However, variation in spectrum of activity and efficacy occurs due to different sources of pectin and also different methods of extraction. Pectin modification by pH treatment, change in temperature or enzymatic modification methods can ensure derivatives with variable but defined degrees of esterification, customized physicochemical properties and improved pharmacological and therapeutic profile, mainly in cancer prevention and management. Pharmaceutical utility of plant pectin is attributed to the unique rheological behavior and gelling properties in aqueous medium and have been successfully employed in development of colon specific sustained release drug delivery systems and edible pectin films with stabilizing effect on entrapped labile molecules. The goal of the review article is to focus on the therapeutic and pharmaceutical benefits of native and modified pectin. Although, several milestones towards understanding the process of pectin modification have been established, most of the data generated till date are obtained from in vitro studies or on commercial varieties of modified pectin. Complete characterization of structure-activity relationships of modified pectin, wellplanned in vivo investigations and optimization of pectin-based scaffolds for controlled and targeted drug delivery in oncotherapy are yet to be ascertained for enhancing the marketing potential of these renewable plant-derived biopolymers.

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Section: Miscellaneous Therapeutic Effectsmentioning

confidence: 91%

“…Emulsifying ability and stability of emulsion were affected by concentration of pectin and type of acid used for treatment of pectin (Xu et al, 2016).…”

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

See 1 more Smart Citation

Therapeutic and pharmaceutical benefits of native and modified plant pectin

Majee¹,

Avlani²,

Biswas³

2018

J. Med. Plants Res.

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“…Antioxidant Activity: The reducing power assay of extracted pectin (LP and GP) as well as of standard pectin was performed with reference of the method followed by Xu, Tai, Wei, Yuan, Gao 7 . 1ml of different concentrations (10 to 100 µg/ml) of each sample solution was taken in test tubes.…”

Section: Ftir Spectral Analysismentioning

confidence: 99%

“…Recently, other sources of pectin are also used for evaluation of its antioxidant activity, such as hot pepper pectin exhibited antioxidant activity 7 . Pectin has also shown profound effect against cancer cells such as lung metastasis of colon cancer cell 8 .…”

mentioning

confidence: 99%

Untitled

2020

IJPSR

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Pectin is a complex polysaccharide and has been used in food and pharmaceutical industries. The current study aimed to determine antioxidant and cytotoxic activities of pectin from peels of grape fruit (GP) and lemon (LP) by ferric reducing power (FRP) assay and brine shrimp lethality bioassay respectively. In addition, antioxidant and cytotoxic activities of GP and LP were compared with food-grade pectin (FGP). GP and LP exhibited positive results of antioxidant and cytotoxic activities. The percentage FRP of GP at 10 to 100 µg/ml was found to be higher as compared to FGP while LP showed closed values to that of FGP. The observed percentage mortality of shrimps at 10 to 1000 µg/ml by LP was found to be higher as compared to percentage mortality caused by FGP. Percentage mortality of shrimps by GP and FGP showed closed values. The LC 50 of LP was found to be lower than that of FGP but close to the LC 50 of standard drug etoposide. The LC 50 of GP was closed to that of FGP and higher than that of etoposide. The obtained results suggested costeffective use of GP and LP for antioxidant and cytotoxic actions. INTRODUCTION: The word pectin is originated from the Greek language which means curdled or congealed. Pectin is present in the primary cell wall and middle lamella of higher plants 1. Chemically, structure of pectin belongs to heteropolysaccharide that is consisted of D-galacturonic acid, Lrhamnose, L-arabinose and D-galactose linked by 1, 4 glycosidic linkages 2. Continuously increased production of free radicals in the body can cause mutation in DNA which can lead to production of cancer cells 3 .

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