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On the pectic substances of mango fruits

Authors
Journal
Carbohydrate Polymers
0144-8617
Publisher
Elsevier
Publication Date
Volume
15
Issue
3
Identifiers
DOI: 10.1016/0144-8617(91)90042-b

Abstract

Abstract Peels and fruit pulp of two Guinean mango varieties (Ceni and Springfield) were studied. The polyuronide content of the dried fruit material varied from 14·6 to 21·3% depending on the type of raw material (variety and part of the fruit) and methods of treatment prior to drying. By hydrochloric acid extraction at 85°C and pH = 1·5, the pectic substances were extracted most fully from the dried mango peels (Ceni, 24·5% and Springfield, 22·3%) and least fully from the fleshy part of ordinary mango (Ceni, 5·8%). The molecular mass of the pectins obtained ranged from 72 000 to 83 000 and the gel strength was between 162 and 232° according to Tarr-Baker. The content of bound amino acids in the pectic preparations obtained was in the 1–7% range and did not depend on the degree of esterification of pectin. The carbohydrate composition of the pectins obtained was estimated to be in the following ranges: galacturonic acid (40–70%); arabinose (2–4%); rhamnose (1–2%); xylose (1–7%); mannose (1–3%); galactose (14–22%) and glucose (8–22%).

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