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Extraction and partial characterization ofSolanum lycocarpumpectin

Authors
Journal
Food Hydrocolloids
0268-005X
Publisher
Elsevier
Publication Date
Volume
27
Issue
2
Identifiers
DOI: 10.1016/j.foodhyd.2011.10.012
Keywords
  • Extraction Yield
  • Degree Of Methoxylation
  • Viscosity
  • Molecular Weight
Disciplines
  • Design
  • Medicine

Abstract

Abstract In this work Solanum lycocarpum fruits were used as a source of pectin. The parameters of pectin extraction were examined using a 2 3 factorial design, with temperature, pH and extraction time as independent variables. The extracted S. lycocarpum pectin and dried pulp were analyzed for the presence of antinutritional compounds, such as amylase and trypsin inhibitors, hemagglutinin, tannins, saponins, alkaloids and phytate. Pectin was characterized by measuring its methoxylation degree, intrinsic viscosity and molecular weight. The best pectin extraction conditions yielded as much as 33.6% (dry matter). The S. lycocarpum pectin was determined to be highly methoxylated (77.15%), and it showed an intrinsic viscosity 4.6% lower than that of citrus pectin, probably due to its lower molecular weight (177.76 kDa versus 224.48 kDa of that of citrus pectin). Although there were tannins and phytate in the dried pulp, the pectin fraction was free of these compounds.

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