Trends in the science and applications of pectins

Novosel'skaya, I. L.; Voropaeva, N. L.; Semenova, L. N.; Рашидова, С. Ш.

doi:10.1007/bf02234898

Cited by 39 publications

(16 citation statements)

References 54 publications

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“…The structure of RG-II was investigated using a combination of enzymatic and controlled acid hydrolysis. Using chemical fragmentation, four oligosaccharides from side chains were obtained [42].…”

Section: Chromatographic Techniques As An Aid In the Study Of The Finmentioning

confidence: 99%

Characterization of Apple Pectin – A Chromatographic Approach

Canteri¹,

Nogueira²,

Petkowicz³

et al. 2012

Chromatography - The Most Versatile Method of Chemical Analysis

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Section: Chromatographic Techniques As An Aid In the Study Of The Finmentioning

confidence: 99%

Characterization of Apple Pectin – A Chromatographic Approach

Canteri¹,

Nogueira²,

Petkowicz³

et al. 2012

Chromatography - The Most Versatile Method of Chemical Analysis

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“…The pectin structure may be changed during extraction, storage, and other processes, so exact structure determination is quite difficult 21 . The spectra of the standard pectin as well as of tested extracted pectin showed peaks in the range of 3344.7 cm -1 to 3274.3 cm -1 representing sharp and strong stretching of O-H group indicating presence of hydrogen bond and carboxylic acid.…”

Section: Ftir Spectral Analysismentioning

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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“…These extraction conditions of pectin could explain the elevated initial rate of free galA. The resistance to acid hydrolysis of the glycosidic linkages is variable and runs as follows: galA---galA > galA---Rha > Rha---galA > sugar neutral-sugar neutral, galA monomers being the last to be released (Novoselskaya et al 2000). This could explain the gradual release of RCs up to the end of the hydrolysis process.…”

Section: Comparison Between Kinetics Of Acid and Enzymatic Hydrolysismentioning

confidence: 99%