Physicochemical properties of modified citrus pectins extracted from orange pomace
| Autor: | Simoni Spohr Venzon, Ana Paula Stafussa, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Bogdan Demczuk Junior, Maria Helene Giovanetti Canteri, Daniel Granato |
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| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Antioxidant food.ingredient Chromatography Pectin medicine.medical_treatment Intrinsic viscosity Pomace food and beverages Biological activity macromolecular substances Orange (colour) Polysaccharide carbohydrates (lipids) food chemistry medicine Original Article Fourier transform infrared spectroscopy Food Science |
| Zdroj: | Journal of Food Science and Technology. 52:4102-4112 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-014-1419-2 |
| Popis: | Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical. |
| Databáze: | OpenAIRE |
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