Dataset Information

Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.

ABSTRACT: Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification "DE" and on molecular weight "Mw". Results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%. The molecular weight was calculated using Mark-Houwink-Sakurada equation which describes its relationship with intrinsic viscosity. This later was determined using four equations; Huggins equation, kramer, Schulz-Blaschke and Martin equation. The molecular weight varied from 1.538 x1005 to 2.47x1005 g/mol for grapefruit pectin and from 1.639 x1005 to 2.471 x1005 g/mol for orange pectin.

SUBMITTER: Sayah MY

PROVIDER: S-EPMC5028049 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature

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Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.

Sayah Mohamed Yassine MY Chabir Rachida R Benyahia Hamid H Rodi Kandri Youssef Y Ouazzani Chahdi Fouad F Touzani Hanan H Errachidi Faouzi F

PloS one 20160919 9

Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification "DE" and on molecular weight "Mw". Results showed t ...[more]

PMID: 27644093

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Project description:In this study, eco-friendly deep eutectic solvents (DESs) were used as extracting agents for the first time in the extraction of pectins from mango peel. Two novel green solvents including betaine-citric acid (Bet-CA) and choline chloride-malic acid (ChCl-MaA) were screened, and the extraction conditions were further optimized by full factor design experimental along with RSM. In addition, ultrasound treatment also had an influence on extraction yield, structural and physicochemical properties of extracted pectins. Two DES-extracted pectins had significantly higher yield, larger molecular weight and particles size than HCl-extracted pectin. High intensity ultrasound power enhanced the yield of low-ester pectins, but decreased the molecular weight and particles size of the pectins extracted. Monosaccharide compositions analysis showed that higher content of galacturonic acid (GalA) and larger HG region were observed in two DESs-extracted pectins. Fourier transform infrared spectra (FT-IR) of all pectins extracted were similar, with slight differences. Two DESs-extracted pectins exhibited higher DE values than HCl-extracted pectin. Thermal analysis and zeta potential results showed that HCl-extracted pectin had better stability than ChCl-MaA-extracted pectin. Additionally, HCl-extracted pectin had higher viscosity properties than two DESs-extracted pectins or commercial pectin (CP). Moreover, it was found that HCl-extracted pectin was in a colloid state, while two DESs-extracted pectins or CP were in a flow state. Ultrasound treatment significantly improved the yields of pectin/low-ester pectin. Additionally, ultrasound treatment remarkably decreased the viscosity and viscoelastic properties of the pectins extracted. The results were conducive to our understanding of the relationship between extraction conditions and physicochemical properties of the pectins extracted, which provides theoretical basis for the functional application of mango peel pectins in the food and pharmaceutical industry.

Project description:BACKGROUND:Reducing dietary energy density has proven to be an effective strategy to reduce energy intakes and promote weight control. This effect appears most robust when a low energy dense preload is consumed before meals. Yet, much discussion continues regarding the optimal form of a preload. The purpose of the present study was to compare effects of a solid (grapefruit), liquid (grapefruit juice) and water preload consumed prior to breakfast, lunch and dinner in the context of caloric restriction. METHODS:Eighty-five obese adults (BMI 30-39.9) were randomly assigned to (127 g) grapefruit (GF), grapefruit juice (GFJ) or water preload for 12 weeks after completing a 2-week caloric restriction phase. Preloads were matched for weight, calories, water content, and energy density. Weekly measures included blood pressure, weight, anthropometry and 24-hour dietary intakes. Resting energy expenditure, body composition, physical performance and cardiometabolic risk biomarkers were assessed. RESULTS:The total amount (grams) of food consumed did not change over time. Yet, after preloads were combined with caloric restriction, average dietary energy density and total energy intakes decreased by 20-29% from baseline values. Subjects experienced 7.1% weight loss overall, with significant decreases in percentage body, trunk, android and gynoid fat, as well as waist circumferences (-4.5 cm). However, differences were not statistically significant among groups. Nevertheless, the amount and direction of change in serum HDL-cholesterol levels in GF (+6.2%) and GFJ (+8.2%) preload groups was significantly greater than water preload group (-3.7%). CONCLUSIONS:These data indicate that incorporating consumption of a low energy dense dietary preload in a caloric restricted diet is a highly effective weight loss strategy. But, the form of the preload did not have differential effects on energy balance, weight loss or body composition. It is notable that subjects in GF and GFJ preload groups experienced significantly greater benefits in lipid profiles. TRIAL REGISTRATION:ClinicalTrials.gov NCT00581074.

Dataset Information

Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.

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Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.

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