TY - JOUR
T1 - Physicochemical properties of modified citrus pectins extracted from orange pomace
AU - Venzon, Simoni Spohr
AU - Canteri, Maria Helene Giovanetti
AU - Granato, Daniel
AU - Demczuk, Bogdan
AU - Maciel, Giselle Maria
AU - Stafussa, Ana Paula
AU - Haminiuk, Charles Windson Isidoro
N1 - Publisher Copyright:
© Association of Food Scientists & Technologists (India) 2014.
PY - 2015/7
Y1 - 2015/7
N2 - 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.
AB - 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.
KW - Antioxidant activity
KW - Degree of esterification
KW - Fourier transforminfrared spectroscopy
KW - Modified pectin
KW - Pectin
KW - Rheological properties
UR - http://www.scopus.com/inward/record.url?scp=84933671741&partnerID=8YFLogxK
U2 - 10.1007/s13197-014-1419-2
DO - 10.1007/s13197-014-1419-2
M3 - Article
AN - SCOPUS:84933671741
SN - 0022-1155
VL - 52
SP - 4102
EP - 4112
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
M1 - A014
ER -
