Characteristics of pectin extracted from dragon fruit stems in Binh Thuan, Vietnam and gel formation method
10 viewsDOI:
https://doi.org/10.54939/1859-1043.j.mst.FEE.2024.268-273Keywords:
Pectin; Polysaccharide; Extraction; Dragon fruit.Abstract
Pectin was extracted from dragon fruit stems under conditions of pH 3, at a temperature of 70 °C for 180 minutes, yielding the highest extraction efficiency at 19.52%. The characteristic properties of pectin were also investigated to guide applications in gel formation and to identify its chemical structure. The moisture content was 10.5%, meeting the recommended moisture range of around 12% as suggested by the pectin manufacturers' association. FTIR analysis identified characteristic functional groups in the pectin structure such as O-H, carboxyl (C=O), and C-H groups. The FTIR results also determined the degree of esterification (DE) to be 32.1%, classifying it as low methoxyl pectin (LMP), suitable for gel formation applications with divalent ions. The analysis of sugar content in dragon fruit pectin also provided preliminary insights into its chemical structure.
References
[1]. B. L. Ridley, M. A. O'Neill, and D. Mohnen, "Pectins: structure, biosynthesis, and oligogalacturonide-related signaling," Phytochemistry, vol. 57, no. 6, pp. 929-967, (2001). DOI: https://doi.org/10.1016/S0031-9422(01)00113-3
[2]. A. Barthlott, R. Brown, and T. P. Portland, "The Cactus Family," ed: Timber Press, (2001).
[3]. Z. Ghazi et al., "Chemical composition and antioxidant activity of seeds oils and fruit juice of Opuntia ficus indica and Opuntia dillenii from Morocco," J. Mater. Environ. Sci., vol. 6, no. 8, (2015).
[4]. J. Castellano, M. D. Marrero, Z. Ortega, F. Romero, A. N. Benitez, and M. R. Ventura, "Opuntia spp. fibre characterisation to obtain sustainable materials in the composites field," Polymers, vol. 13, no. 13, p. 2085, (2021). DOI: https://doi.org/10.3390/polym13132085
[5]. J.-P. Vincken et al., "If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture," Plant Physiol., vol. 132, no. 4, pp. 1781-1789, (2003). DOI: https://doi.org/10.1104/pp.103.022350
[6]. F. Naqash, F. Masoodi, S. A. Rather, S. Wani, and A. Gani, "Emerging concepts in the nutraceutical and functional properties of pectin—A Review," Carbohyr. Polym., vol. 168, pp. 227-239, (2017). DOI: https://doi.org/10.1016/j.carbpol.2017.03.058
[7]. D. Mohnen, "Pectin structure and biosynthesis," Curr. Opin. Plant Biol., vol. 11, no. 3, pp. 266-277, (2008). DOI: https://doi.org/10.1016/j.pbi.2008.03.006
[8]. N. Muñoz‐Almagro, F. Rico‐Rodriguez, P. J. Wilde, A. Montilla, and M. Villamiel, "Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads," Electrophoresis, vol. 39, no. 15, pp. 1984-1992, (2018). DOI: https://doi.org/10.1002/elps.201800130
[9]. N. Bayar, M. Kriaa, and R. Kammoun, "Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes," Int. J. Biol. Macromol., vol. 92, pp. 441-450, (2016). DOI: https://doi.org/10.1016/j.ijbiomac.2016.07.042
[10]. H. Xu, K. Tai, T. Wei, F. Yuan, and Y. Gao, "Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids," J. Sci. Food Agric., vol. 97, no. 14, pp. 4953-4960, (2017). DOI: https://doi.org/10.1002/jsfa.8372
[11]. J. Lim, J. Yoo, S. Ko, and S. Lee, "Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions," Food Hydrocoll., vol. 29, no. 1, pp. 160-165, (2012). DOI: https://doi.org/10.1016/j.foodhyd.2012.02.018
[12]. P. Kalegowda, A. Singh Chauhan, and S. Mysore NanjarajUrs, "Opuntia dillenii (Ker‐gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior," J. Food Process. Preserv., vol. 41, no. 5, p. e13165, (2017). DOI: https://doi.org/10.1111/jfpp.13165
[13]. M. DuBois, K. A. Gilles, J. K. Hamilton, P. t. Rebers, and F. Smith, "Colorimetric method for determination of sugars and related substances," Anal. Biochem., vol. 28, no. 3, pp. 350-356, (1956). DOI: https://doi.org/10.1021/ac60111a017
[14]. N. Bayar, T. Bouallegue, M. Achour, M. Kriaa, A. Bougatef, R. Kammoun, "Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties," Food Chem., vol. 235, pp. 275-282, (2017). DOI: https://doi.org/10.1016/j.foodchem.2017.05.029
