Technical note: Comparative aspects of pectin extracted from the peels of different varieties of mango

Srirangarajan, A. N.; Shrikhande, A. J.

doi:10.1111/j.1365-2621.1979.tb00898.x

Cited by 12 publications

(13 citation statements)

References 2 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pectin. Pectin contents of the lyophilized peels ranged from 12.2 (Nam Dokmai) to 21.2% (Ngowe) (Figure 4), which is in agreement with previous studies where contents between 13 and 25% were reported (12)(13)(14)(17)(18)(19)(20). Remarkably, in four of the six Thai mango cultivars, relatively low pectin contents were determined.…”

Section: Resultssupporting

confidence: 90%

“…Pectins of all cultivars investigated showed a high degree of esterification, ranging from 56.3 to 65.6%. Values reported in the literature varied from 62 to 86% (12,(17)(18)(19)(20), which might be explained by differences in ripeness degree or in the pectin extraction process, especially in the time-temperature regime applied. As compared with dried apple pomace and citrus peels, which contain approximately 10-15 and 20-35% pectin (35) with a degree of esterification of 70-88 and 70-74% (36,37), respectively, mango peels are a promising source of high-quality pectin.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, investigations on the composition and possible utilization of mango peels are comparatively scarce. Their use as a source of pectin was proposed by several authors ( − ); however, only a small number of different cultivars have so far been studied with respect to contents and properties of the pectin ( − ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin

Berardini

Fezer

Conrad

et al. 2005

J. Agric. Food Chem.

279

199

View full text Add to dashboard Cite

With respect to their browning potential and in consideration of a combined recovery of pectin and phenolic compounds, peels of 14 cultivars and the flesh of nine cultivars of mango (Mangifera indica L.) fruits were analyzed for their contents of flavonol O- and xanthone C-glycosides by high-performance liquid chromatography (HPLC)-diode array detection-electrospray ionization mass spectrometry (ESI-MS). While total amounts of up to 4860 mg/kg dry matter demonstrated the peels to be a rich source of phenolic compounds, only traces could be detected in the flesh. The profile of flavonol glycosides of the peels proved to be highly characteristic and may therefore serve as a tool for authenticity control of mango puree concentrate, which is often produced from unpeeled fruits and represents an important intermediate for the production of mango nectars. Two compounds were isolated by preparative HPLC, and their structures were elucidated on the basis of ESI-MS as well as NMR spectroscopy, establishing the two compounds as rhamnetin 3-O-beta-galactopyranoside and rhamnetin 3-O-beta-glucopyranoside, respectively. In the peels of red-colored cultivars, cyanidin 3-O-galactoside and an anthocyanidin hexoside so far not reported in mango could tentatively be identified. The contents and degrees of esterification of pectins extracted from the lyophilized peels ranged from 12.2 to 21.2% and from 56.3 to 65.6%, respectively, suggesting mango peels also as a promising source of high-quality pectin.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin

Berardini

Fezer

Conrad

et al. 2005

J. Agric. Food Chem.

279

199

View full text Add to dashboard Cite

show abstract

“…In good agreement with previous results (Berardini, Fezer, et al, 2005;Kratchanova, B en emou, & Kratchanov, 1991;Sirisakulwat et al, 2008;Srirangarajan & Shrikhande, 1979), the AIS yields obtained from mango peels varied between 19 and 27 g/100 g DM (Table 3).…”

Section: Influence Of Cultivar and Ripenesssupporting

confidence: 92%

Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

et al. 2015

View full text Add to dashboard Cite

“…Pectin is generally extracted by suspending the fruit and vegetable wastes in different mineral acids and salt solutions [4], [22], [13]. But, still the pectin industry requires the standard method for extraction of pectin.…”

Section: Introductionmentioning

confidence: 99%

Isolation of Pectin from Kesar Mango Peel Using Cation Exchange Resin

Davara¹,

Dabhi²,

Rathod³

et al. 2017

AFSE

View full text Add to dashboard Cite

Abstract. Extraction of pectin from Kesar mango peel, a waste from mango canning and food processing industries, was carried out using cation exchange resin as an extracting medium. The effect of peel to extracting medium ratio and extraction temperature on yield and recovery of pectin was studied. Cation exchange resin was found to be the best extracting medium for extraction of pectin from mango peels. Maximum yield of pectin was obtained by taking two extractions each for one-hour duration employing a peel to extracting medium ratio of 1:4 (w:w), extraction temperature of 80 °C and at pH of 2.56. Using the optimum extracting conditions, about 14.78% (DWB) of purified pectin was obtained from mango peels which gave the recovery of 96.32%. The jelly grade of the pectin was found to be 170 at the optimized condition.

show abstract

Technical note: Comparative aspects of pectin extracted from the peels of different varieties of mango

Cited by 12 publications

References 2 publications

Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin

Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin

Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

Isolation of Pectin from Kesar Mango Peel Using Cation Exchange Resin

Contact Info

Product

Resources

About