Extraction and physicochemical characterization of pectin of rose grape Red Globe variety

In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. Fr...

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Autores principales:	Laborde, Mariana Belén, Tasca, Julia Elena, Barreto, Gastón Pablo, Pagano, Ana Maria
Formato:	Artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Vup Food Research Inst 2020
Materias:	RED GLOBE ROSE GRAPE PECTINS PROPERTIES DEGREE OF ESTERIFICATION FOURIER TRANSFORM INFRARED SPECTROCOPY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2
Acceso en línea:	http://hdl.handle.net/11336/140838 http://suquia.ffyh.unc.edu.ar/handle/11336/140838
Aporte de:	Suquía - Instituto de Antropología de Córdoba (IDACOR, CONICET y UNC) de Universidad Nacional de Córdoba

id	I10-R181-11336-140838
record_format	dspace
institution	Universidad Nacional de Córdoba
institution_str	I-10
repository_str	R-181
collection	Suquía - Instituto de Antropología de Córdoba (IDACOR, CONICET y UNC)
language	Inglés
topic	RED GLOBE ROSE GRAPE PECTINS PROPERTIES DEGREE OF ESTERIFICATION FOURIER TRANSFORM INFRARED SPECTROCOPY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2
spellingShingle	RED GLOBE ROSE GRAPE PECTINS PROPERTIES DEGREE OF ESTERIFICATION FOURIER TRANSFORM INFRARED SPECTROCOPY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 Laborde, Mariana Belén Tasca, Julia Elena Barreto, Gastón Pablo Pagano, Ana Maria Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
topic_facet	RED GLOBE ROSE GRAPE PECTINS PROPERTIES DEGREE OF ESTERIFICATION FOURIER TRANSFORM INFRARED SPECTROCOPY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2
description	In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm-1) and free (COO-, 1 640 cm-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq-1), free acidity (0.69 ± 0.01 meq·g-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.
format	Artículo Artículo publishedVersion
author	Laborde, Mariana Belén Tasca, Julia Elena Barreto, Gastón Pablo Pagano, Ana Maria
author_facet	Laborde, Mariana Belén Tasca, Julia Elena Barreto, Gastón Pablo Pagano, Ana Maria
author_sort	Laborde, Mariana Belén
title	Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_short	Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_full	Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_fullStr	Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_full_unstemmed	Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_sort	extraction and physicochemical characterization of pectin of rose grape red globe variety
publisher	Vup Food Research Inst
publishDate	2020
url	http://hdl.handle.net/11336/140838 http://suquia.ffyh.unc.edu.ar/handle/11336/140838
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bdutipo_str	Repositorios
_version_	1764820397726892032

Extraction and physicochemical characterization of pectin of rose grape Red Globe variety

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