Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and... In the present study, properties of pectin from grapefruit (Citrus paradisi Macf. cv. Changshanhuyou) peel extracted by ultrasound-assisted extraction (UP), were compared with those of pectin extracted by conventional heating extraction (CP). UP exhibited a lower molecular weight (Mw) but more concentrated Mw distribution than CP. Although both UP and CP were high-methoxyl pectin, UP showed significantly lower degree of methoxylation but higher degree of acetylation. Monosaccharide composition analysis showed that the molecular structure of UP possessed more branch chains than CP, but little difference was observed in the chemical structures between UP and CP from FT-IR and NMR spectra analysis. X-ray diffraction (XRD) analysis further confirmed that UP had decreased level of crystallinity than CP. Moreover, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) indicated UP had higher thermal stability. UP exhibited lower apparent viscosity and elasticity than CP, showing that ultrasound affected the rheological properties of pectin. Besides, antioxidant activity and lipase inhibitory capacity of UP significantly enhanced compared with CP. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

10 pages
Read Article

Loading next page...
 
/lp/elsevier/characterization-of-pectin-from-grapefruit-peel-a-comparison-of-PlDOXOSRHF
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.06.019
Publisher site
See Article on Publisher Site

Abstract

In the present study, properties of pectin from grapefruit (Citrus paradisi Macf. cv. Changshanhuyou) peel extracted by ultrasound-assisted extraction (UP), were compared with those of pectin extracted by conventional heating extraction (CP). UP exhibited a lower molecular weight (Mw) but more concentrated Mw distribution than CP. Although both UP and CP were high-methoxyl pectin, UP showed significantly lower degree of methoxylation but higher degree of acetylation. Monosaccharide composition analysis showed that the molecular structure of UP possessed more branch chains than CP, but little difference was observed in the chemical structures between UP and CP from FT-IR and NMR spectra analysis. X-ray diffraction (XRD) analysis further confirmed that UP had decreased level of crystallinity than CP. Moreover, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) indicated UP had higher thermal stability. UP exhibited lower apparent viscosity and elasticity than CP, showing that ultrasound affected the rheological properties of pectin. Besides, antioxidant activity and lipase inhibitory capacity of UP significantly enhanced compared with CP.

Journal

Food Hydrocolloids – Elsevier

Published: Dec 1, 2016

References

  • Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water
    Chen, H.M.; Fu, X.; Luo, Z.G.
  • Characterization of sugar beet pectic-derived oligosaccharides obtained by enzymatic hydrolysis
    Combo, A.M.M.; Aguedo, M.; Quievy, N.; Danthine, S.; Goffin, D.; Jacquet, N.
  • Inactivation of pancreatic lipases by amphiphilic reagents 5-(Dodecyldithio)-2-Nitrobenzoic acid and tetrahydrolipstatin - Dependence upon partitioning between micellar and oil phases
    Cudrey, C.; Vantilbeurgh, H.; Gargouri, Y.; Verger, R.
  • Inhibitory effect of pectin from the segment membrane of citrus fruits on lipase activity
    Edashige, Y.; Murakami, N.; Tsujita, T.
  • Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin
    Einhorn-Stoll, U.; Kunzek, H.
  • Microwave-assisted extraction of lime pectin
    Fishman, M.L.; Chau, H.K.; Hoagland, P.D.; Hotchkiss, A.T.
  • Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol
    Garna, H.; Mabon, N.; Robert, C.; Cornet, C.; Nott, K.; Legros, H.
  • Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison
    Guo, X.F.; Han, D.M.; Xi, H.P.; Rao, L.; Liao, X.J.; Hu, X.S.
  • Localisation and characterisation of cell wall mannan polysaccharides in Arabidopsis thaliana
    Handford, M.G.; Baldwin, T.C.; Goubet, F.; Prime, T.A.; Miles, J.; Yu, X.L.
  • Water-soluble polysaccharides with pharmaceutical importance from durian rinds (Durio zibethinus Murr.): Isolation, fractionation, characterisation and bioactivity
    Hokputsa, S.; Gerddit, W.; Pongsamart, S.; Inngjerdingen, K.; Heinze, T.; Koschella, A.
  • On solid-like rheological behaviors of globular protein solutions
    Ikeda, S.; Nishinari, K.
  • Pectin induces apoptosis in human prostate cancer cells: Correlation of apoptotic function with pectin structure
    Jackson, C.L.; Dreaden, T.M.; Theobald, L.K.; Tran, N.M.; Beal, T.L.; Eid, M.
  • Comparative spectroscopic characterization of different pectins and their sources
    Kamnev, A.A.; Colina, M.; Rodriguez, J.; Ptitchkina, N.M.; Ignatov, V.V.
  • Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction
    Kaya, M.; Sousa, A.G.; Crepeau, M.J.; Sorensen, S.O.; Ralet, M.C.
  • Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
    Khatkar, B.S.; Barak, S.; Mudgil, D.
  • Effect of extraction conditions on some physicochemical characteristics of pectins from “Amelioree” and “Mango” mango peels
    Koubala, B.B.; Kansci, G.; Mbome, L.I.; Crepeau, M.J.; Thibault, J.F.; Ralet, M.C.
  • Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions
    Koubala, B.B.; Mbome, L.I.; Kansci, G.; Mbiapo, F.T.; Crepeau, M.J.; Thibault, J.F.
  • Improving pectin technology: Extraction using pulsating hydrodynamic action
    Kratchanov, C.; Marev, K.; Kirchev, N.; Bratanoff, A.
  • Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical-enzymatic extractions
    Lim, J.; Yoo, J.; Ko, S.; Lee, S.
  • Biodegradable nanocomposites obtained by ball milling of pectin and montmorillonites
    Mangiacapra, P.; Gorrasi, G.; Sorrentino, A.; Vittoria, V.
  • Pectin - An emerging new bioactive food polysaccharide
    Maxwell, E.G.; Belshaw, N.J.; Waldron, K.W.; Morris, V.J.
  • Pectin structure and biosynthesis
    Mohnen, D.
  • Inhibitory effects of oolong tea polyphenols on pancreatic lipase in vitro
    Nakai, M.; Fukui, Y.; Asami, S.; Toyoda-Ono, Y.; Iwashita, T.; Shibata, H.
  • Inhibition of human cancer cell growth and metastasis in nude mice by oral intake of modified citrus pectin
    Nangia-Makker, P.; Hogan, V.; Honjo, Y.; Baccarini, S.; Tait, L.; Bresalier, R.
  • Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
    Osorio, C.; Carriazo, J.G.; Barbosa, H.
  • Chemical composition and anti-inflammatory activity of pectic polysaccharide isolated from celery stalks
    Ovodova, R.G.; Golovchenko, V.V.; Popov, S.V.; Popova, G.Y.; Paderin, N.M.; Shashkov, A.S.
  • Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials
    Ozkan, N.; Xin, H.; Chen, X.D.
  • Improving pectin technology .2. Extraction using ultrasonic treatment
    Panchev, I.; Kirchev, N.; Kratchanov, C.
  • On the production of low esterified pectins by acid maceration of pectic raw-materials with ultrasound treatment
    Panchev, I.N.; Kirtchev, N.A.; Kratchanov, C.G.
  • Determination of the degree of esterification of pectinates with decyl and benzyl ester groups by diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and curve-fitting deconvolution method
    Pappas, C.S.; Malovikova, A.; Hromadkova, Z.; Tarantilis, P.A.; Ebringerova, A.; Polissiou, M.G.
  • Influence of different factors on the output power transferred into medium by ultrasound
    Raso, J.; Manas, P.; Pagan, R.; Sala, F.J.
  • Structure of the repeating units in the rhamnogalacturonic backbone of apple, beet and citrus pectins
    Renard, C.M.G.C.; Crepeau, M.J.; Thibault, J.F.
  • Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling
    Ridley, B.L.; O’Neill, M.A.; Mohnen, D.A.
  • Anti-oxidative activity of pectin and its stabilizing effect on retinyl palmitate
    Ro, J.; Kim, Y.; Kim, H.; Jang, S.B.; Lee, H.J.; Chakma, S.
  • Physicochemical and functional performance of pectin extracted by QbD approach from Tamarindus indica L. pulp
    Sharma, R.; Kamboj, S.; Khurana, R.; Singh, G.; Rana, V.
  • Fractional and physico-chemical characterisation of hemicelluloses from ultrasonic irradiated sugarcane bagasse
    Sun, J.X.; Sun, R.C.; Sun, X.F.; Su, Y.Q.
  • Comparative study of lignins isolated by alkali and ultrasound-assisted alkali extractions from wheat straw
    Sun, R.C.; Tomkinson, J.
  • Sonolytic, sonocatalytic and sonophotocatalytic degradation of chitosan in the presence of TiO2 nanoparticles
    Taghizadeh, M.T.; Abdollahi, R.
  • Isolation and structural characterisation of pectin from endocarp of Citrus depressa
    Tamaki, Y.; Konishi, T.; Fukuta, M.; Tako, M.
  • Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
    Thaipong, K.; Boonprakob, U.; Crosby, K.; Cisneros-Zevallos, L.; Byrne, D.H.
  • Chemistry and uses of pectin–a review
    Thakur, B.R.; Singh, R.K.; Handa, A.K.
  • Fabrication of bacterial cellulose thin films self-assembled from sonochemically prepared nanofibrils and its characterization
    Tsalagkas, D.; Lagana, R.; Poljansek, I.; Oven, P.; Csoka, L.
  • Inhibition of lipase activities by citrus pectin
    Tsujita, T.; Sumiyoshi, M.; Han, L.K.; Fujiwara, T.; Tsujita, J.; Okuda, H.
  • Pectin extracted from apple pomace and citrus peel by subcritical water
    Wang, X.; Chen, Q.R.; Lu, X.
  • Characterization of pectic polysaccharides extracted from apple pomace by hot-compressed water
    Wang, X.; Lu, X.
  • Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
    Wang, W.J.; Ma, X.B.; Xu, Y.T.; Cao, Y.Q.; Jiang, Z.M.; Ding, T.
  • Effects of drying methods on rheological properties of flaxseed gum
    Wang, Y.; Wang, L.J.; Li, D.; Xue, J.; Mao, Z.H.
  • Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel
    Xu, Y.; Zhang, L.; Bailina, Y.; Ge, Z.; Ding, T.; Ye, X.
  • Contribution of pectins on health care
    Yamada, H.
  • Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts
    Yapo, B.M.; Robert, C.; Etienne, I.; Wathelet, B.; Paquot, M.
  • Characterization and biological activities of a novel polysaccharide isolated from raspberry (Rubus idaeus L.) fruits
    Yu, Z.Y.; Liu, L.; Xu, Y.Q.; Wang, L.B.; Teng, X.; Li, X.G.
  • Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
    Zhang, L.F.; Ye, X.Q.; Ding, T.; Sun, X.Y.; Xu, Y.T.; Liu, D.H.
  • Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin
    Zhang, L.F.; Ye, X.Q.; Xue, S.J.; Zhang, X.Z.; Liu, D.H.; Meng, R.F.
  • Pyrolysis behavior of pectin under the conditions that simulate cigarette smoking
    Zhou, S.; Xu, Y.B.; Wang, C.H.; Tian, Z.F.
  • Structural characterization and surface activity of hydrophobically functionalized extracted pectins
    Zouambia, Y.; Moulai-Mostefa, N.; Krea, M.
  • Evidence for in vitro binding of pectin side chains to cellulose
    Zykwinska, A.W.; Ralet, M.C.J.; Garnier, C.D.; Thibault, J.F.J.

You’re reading a free preview. Subscribe to read the entire article.

Try 2 weeks free now

DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

or browse the journals available

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off

Sign up
for free
Start 14 day
Free Trial