Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties

Methacanon, Pawadee; Krongsin, Jaruwan; Gamonpilas, Chaiwut

doi:10.1016/j.foodhyd.2013.06.018

Cited by 188 publications

(130 citation statements)

References 22 publications

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Section: Sugar Analysis From the Polar Extracts Of Kakadu Plum Fruitsupporting

confidence: 83%

“…Similar gel formations have been reported by pectin compounds in different fruit materials e.g. prickly pear fruit (Opuntia albicarpa) (Lira-Ortiz et al, 2014) and pomelo (Citrus maxima) (Methacanon et al, 2014).Several of the sugars reported in the current study have also been identified in the gum or crude extracts of other Terminalia members. In a study analysing the gum of two Terminalia species T. sericea and T. superba, presence galactose, arabinose, rhamnose, mannose and xylose along with highly branched polysaccharides consisting of galacturonic, glucuronic and 4-omethylglucuronic acids were described (Anderson and Bell, 1974).…”

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confidence: 89%

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Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Chaliha¹,

Williams²,

Edwards³

et al. 2017

J. Med. Plants Res.

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A food grade compatible enzyme assisted extraction (EAE) technique for extracting bioactive compounds from freeze-dried Kakadu plum puree was evaluated. To optimise the extraction, a central composite rotatable design (CCRD) was conducted and effects of solvent concentration, enzyme concentration and time of reaction on extracted levels of free ellagic acid (fEA), ascorbic acid (AA) and total phenolic content (TPC) were determined. In the extracts, concentration of fEA ranged from 53.6 to 266.6 mg/100 g dry weight (DW) of Kakadu plum puree; AA 63.7 to 112.1 mg/100 g DW and TPC levels of 73.23 to 104.74 mg of gallic acid equivalent (GAE)/g. Extraction yield of fEA ranged from 10.3 to 51.3%. The model was found to be suitable for extraction of fEA -an important bioactive compound with documented antimicrobial properties from Kakadu plum fruit. A solvent (propylene glycol) concentration of 1.5% (w/w), enzyme (pectolytic enzymes) concentration of 300 mg/L and extraction time of 15 h was ascertained as optimum for the fEA extraction delivering a yield of 51.3%. The extraction method described here facilitates the provision of a simple, cost effective food-grade compatible extract that by-passes the need for organic solvents thereby obtaining an EA-rich aqueous extract with enhanced biological activities. This simple extraction method can also be applied to other EA rich plant material like pomegranate and peel of many common fruits which are generated as food processing by-products and can be easily adopted by numerous industries.Key words: Central composite rotatable design, ellagic acid, enzyme assisted extraction, Kakadu plum fruit, Terminalia ferdinandiana. INTRODUCTIONA species of Terminalia endemic to Australia -Terminalia ferdinandiana Exell, Combretaceae, commonly known as Kakadu plum, has a significant history as a food source and traditional medicine by the Australian aboriginal *Corresponding author. E-mail: mridusmita.chaliha@uqconnect.edu.au. Tel: (617) 3276-6007. Fax: (617) 3276-9591.Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License population for centuries. Fruits are consumed to cure headaches and to alleviate the symptoms of colds and flu while the pounded fruit is used as an antiseptic and a soothing balm for aching limbs (Konczak et al., 2010). Kakadu plum grows across large areas of Australia: Western Australia, to the south of Broome and Northern Territory, near the Arnhem Land and the Gulf area in the east, covering a range of environmental conditions (Wrigley, 1988).Kakadu plum is a rich source of polyphenolic compounds for example ellagic acid (EA) and its hydrolysable tannin, ellagitannin (Konczak et al., 2014;Williams et al., 2014). EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al., 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al., 2015). Konczak et al. (2014) reported free EA (...

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Section: Sugar Analysis From the Polar Extracts Of Kakadu Plum Fruitsupporting

confidence: 83%

supporting

confidence: 89%

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Chaliha¹,

Williams²,

Edwards³

et al. 2017

J. Med. Plants Res.

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“…Analysis of monosaccharide composition was performed using HPLC according to Methacanon et al (2014) with slight modifications. Pectin hydrolysis was carried out by adding 20 drops of 2 N trifluoroacetic acid into 1% (w/v) BPP solution in DI water and heated at 95°C with shaking at 95 rpm in a shaking water bath for 6 h. The hydrolysates were filtered through 0.2 lL filter and injected (25 lL) to HPLC system (Agilent 1200 LC Series, Agilent Technologies, Santa Clara, CA, USA) equipped with liquid chromatograph pumps (Waters 515 HPLC Pump, Waters, Milford, MA, USA), and Shodex column (250 mm length, 4.6 mm internal diameter, 5 lm pore size; Asahipak NH2P-50 4E, Showa Denko, Tokyo, Japan) and electron light scattering detector (ELSD 800, Alltech, Nicholasville, Kentucky, USA).…”

Section: Monosaccharide Compositionmentioning

confidence: 99%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5°C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while waterextracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid-and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full-and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

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“…Moreover, acid type and concentration affect the yield, physiochemical and functional properties of pectin [42,43]. In contrast, some of the results of studies are contradictory [44].…”

Section: Acid Extraction Of Pectinmentioning

confidence: 99%

A Review: Different Extraction Techniques of Pectin

Sandarani¹

2017

J Pharmacogn Nat Prod

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Pectin is recently investigated for different applications in food industry, medicinal and pharmaceutical field. Extraction of pectin using different techniques have become a great challenge and yet to be discovered. Recent studies involving extraction of pectin using acids, microwave assisted and enzymes are reviewed, with the aim to capture the state of art on current research about pectin extraction. Extraction techniques have been discussed in related to different acids and enzymes.

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Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties

Cited by 188 publications

References 22 publications

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

A Review: Different Extraction Techniques of Pectin

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