Physicochemical properties of modified citrus pectins extracted from orange pomace

Simoni Spohr Venzon; Maria Helene Giovanetti Canteri; Daniel Granato; Bogdan Demczuk; Giselle Maria Maciel; Ana Paula Stafussa; Charles Windson Isidoro Haminiuk

doi:10.1007/s13197-014-1419-2

Physicochemical properties of modified citrus pectins extracted from orange pomace

Simoni Spohr Venzon
, Maria Helene Giovanetti Canteri
, Daniel Granato
, Bogdan Demczuk
, Giselle Maria Maciel
, Ana Paula Stafussa
, Charles Windson Isidoro Haminiuk

Universidade Tecnológica Federal do Paraná
Universidade Estadual de Ponta Grossa

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

Abstract

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.

Original language	English
Article number	A014
Pages (from-to)	4102-4112
Number of pages	11
Journal	Journal of Food Science and Technology
Volume	52
Issue number	7
DOIs	https://doi.org/10.1007/s13197-014-1419-2
Publication status	Published - Jul 2015
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Antioxidant activity
Degree of esterification
Fourier transforminfrared spectroscopy
Modified pectin
Pectin
Rheological properties

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10.1007/s13197-014-1419-2

Cite this

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title = "Physicochemical properties of modified citrus pectins extracted from orange pomace",

abstract = "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.",

keywords = "Antioxidant activity, Degree of esterification, Fourier transforminfrared spectroscopy, Modified pectin, Pectin, Rheological properties",

author = "Venzon, \{Simoni Spohr\} and Canteri, \{Maria Helene Giovanetti\} and Daniel Granato and Bogdan Demczuk and Maciel, \{Giselle Maria\} and Stafussa, \{Ana Paula\} and Haminiuk, \{Charles Windson Isidoro\}",

note = "Publisher Copyright: {\textcopyright} Association of Food Scientists \& Technologists (India) 2014.",

year = "2015",

month = jul,

doi = "10.1007/s13197-014-1419-2",

language = "English",

volume = "52",

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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

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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 -

Physicochemical properties of modified citrus pectins extracted from orange pomace

Abstract

UN SDGs

Keywords

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