The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

Zahra Jamsazzadeh Kermani; Avi Shpigelman; Clare Kyomugasho; Sandy Van Buggenhout; Mohsen Ramezani; Ann M. Van Loey; Marc E. Hendrickx

doi:10.1016/j.foodchem.2014.03.131

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

Zahra Jamsazzadeh Kermani, Avi Shpigelman, Clare Kyomugasho, Sandy Van Buggenhout, Mohsen Ramezani, Ann M. Van Loey, Marc E. Hendrickx

Research output: Contribution to journal › Article › peer-review

Abstract

The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were characterised in terms of uronic acid content, degree of methoxylation, neutral sugar content, and molar mass and compared to citric acid (pH 2.5, 2 h at 80 °C) extracted polymers, mimicking industrial pectin extraction conditions. Water-solubilised NPP were highly methoxylated having two populations with a M_w of 904 and 83 kDa and a degree of methoxylation of 66%. Citric acid extraction with a yield higher than H ₂SO₄ extraction resulted in a very branched pectin with an extremely high DM (83%) and a high molar mass. Comparing the Fourier Transform Infra-Red spectroscopy of extracted and native WSF showed that citric acid remained partially associated to the extracted pectin due to its chelating properties.

Original language	English
Pages (from-to)	199-207
Number of pages	9
Journal	Food Chemistry
Volume	161
DOIs	https://doi.org/10.1016/j.foodchem.2014.03.131
State	Published - 15 Oct 2014
Externally published	Yes

Keywords

Citric acid extraction
Fourier Transform Infra-Red
Mango peel
Multi-angle laser light scattering
Pectin

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2014.03.131

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title = "The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel",

abstract = "The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were characterised in terms of uronic acid content, degree of methoxylation, neutral sugar content, and molar mass and compared to citric acid (pH 2.5, 2 h at 80 °C) extracted polymers, mimicking industrial pectin extraction conditions. Water-solubilised NPP were highly methoxylated having two populations with a Mw of 904 and 83 kDa and a degree of methoxylation of 66%. Citric acid extraction with a yield higher than H 2SO4 extraction resulted in a very branched pectin with an extremely high DM (83%) and a high molar mass. Comparing the Fourier Transform Infra-Red spectroscopy of extracted and native WSF showed that citric acid remained partially associated to the extracted pectin due to its chelating properties.",

keywords = "Citric acid extraction, Fourier Transform Infra-Red, Mango peel, Multi-angle laser light scattering, Pectin",

author = "{Jamsazzadeh Kermani}, Zahra and Avi Shpigelman and Clare Kyomugasho and {Van Buggenhout}, Sandy and Mohsen Ramezani and {Van Loey}, {Ann M.} and Hendrickx, {Marc E.}",

note = "Funding Information: This work was financially supported by KULeuven Research Fund . Sandy Van Buggenhout is a postdoctoral researcher funded by the Research Foundation Flanders (FWO) , Avi Shpigelman is a postdoctoral researcher funded by the EMAIL II Project.",

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doi = "10.1016/j.foodchem.2014.03.131",

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AU - Jamsazzadeh Kermani, Zahra

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AU - Kyomugasho, Clare

AU - Van Buggenhout, Sandy

AU - Ramezani, Mohsen

AU - Van Loey, Ann M.

AU - Hendrickx, Marc E.

N1 - Funding Information: This work was financially supported by KULeuven Research Fund . Sandy Van Buggenhout is a postdoctoral researcher funded by the Research Foundation Flanders (FWO) , Avi Shpigelman is a postdoctoral researcher funded by the EMAIL II Project.

PY - 2014/10/15

Y1 - 2014/10/15

N2 - The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were characterised in terms of uronic acid content, degree of methoxylation, neutral sugar content, and molar mass and compared to citric acid (pH 2.5, 2 h at 80 °C) extracted polymers, mimicking industrial pectin extraction conditions. Water-solubilised NPP were highly methoxylated having two populations with a Mw of 904 and 83 kDa and a degree of methoxylation of 66%. Citric acid extraction with a yield higher than H 2SO4 extraction resulted in a very branched pectin with an extremely high DM (83%) and a high molar mass. Comparing the Fourier Transform Infra-Red spectroscopy of extracted and native WSF showed that citric acid remained partially associated to the extracted pectin due to its chelating properties.

AB - The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were characterised in terms of uronic acid content, degree of methoxylation, neutral sugar content, and molar mass and compared to citric acid (pH 2.5, 2 h at 80 °C) extracted polymers, mimicking industrial pectin extraction conditions. Water-solubilised NPP were highly methoxylated having two populations with a Mw of 904 and 83 kDa and a degree of methoxylation of 66%. Citric acid extraction with a yield higher than H 2SO4 extraction resulted in a very branched pectin with an extremely high DM (83%) and a high molar mass. Comparing the Fourier Transform Infra-Red spectroscopy of extracted and native WSF showed that citric acid remained partially associated to the extracted pectin due to its chelating properties.

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KW - Fourier Transform Infra-Red

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KW - Multi-angle laser light scattering

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DO - 10.1016/j.foodchem.2014.03.131

M3 - مقالة

SN - 0308-8146

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JO - Food Chemistry

JF - Food Chemistry

ER -

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

Abstract

Keywords

All Science Journal Classification (ASJC) codes

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