Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)

Chemical and rheological characteristics of fractions enriched In soluble dietary fiber are reported. These fractions were obtained through acid hydrolysis of butternut (Cucurbita moschata Duch ex Poiret) and red beet (Befa vulgaris L. var. conditiva) cell wall enriched powders. Hydrolysis was perfo...

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Publicado:	2010
Materias:	Butternut Citric acid Hydrolysis Pectin Red beet acid pectin plant extract article beet chemistry dietary fiber isolation and purification squash Acids Beta vulgaris Cucurbita Dietary Fiber Pectins Plant Extracts Beta vulgaris subsp. vulgaris Cucurbita moschata Juglans cinerea
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v58_n6_p3793_Fissore http://hdl.handle.net/20.500.12110/paper_00218561_v58_n6_p3793_Fissore
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00218561_v58_n6_p3793_Fissore
record_format	dspace
spelling	paper:paper_00218561_v58_n6_p3793_Fissore2023-06-08T14:42:15Z Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret) Butternut Citric acid Hydrolysis Pectin Red beet acid pectin plant extract article beet chemistry dietary fiber isolation and purification squash Acids Beta vulgaris Cucurbita Dietary Fiber Pectins Plant Extracts Beta vulgaris Beta vulgaris subsp. vulgaris Cucurbita moschata Juglans cinerea Chemical and rheological characteristics of fractions enriched In soluble dietary fiber are reported. These fractions were obtained through acid hydrolysis of butternut (Cucurbita moschata Duch ex Poiret) and red beet (Befa vulgaris L. var. conditiva) cell wall enriched powders. Hydrolysis was performed using citric acid at different pH values and reaction times (2 and 3 h). Yields obtained for butternut fractions were between 21 and 28 g/100 g; for red beet, yields were 24 and 31 g/100 g for pH 1.5 and 11 and 17 g/100 g for pH 2.0 for previously mentioned times; in general, the increase of the yield was directly correlated with the decrease of pH and the increase of reaction time. Products enriched in low methoxyl pectins were obtained in all cases. At the lowest pH assayed, pectins were essentially constituted by homogalacturonan; a significant content of neutral sugars was determined at the higher extraction pH. Neutral sugars were constituted mainly by arabinose, galactose, rhamnose, and glucose in different proportions for each fraction; in general, butternut fractions showed high glucose contents. Flow behavior for 2.00% (w/v) aqueous systems of the different products was evaluated. Data obtained for fractions isolated at pH 1.5 fit to Herschel-Bulkley and Cross models while those isolated at pH 2.0 fit to Ostwald and Cross models. All samples showed low viscosity and, hence, poor thickening properties. ©2010 American Chemical Society. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v58_n6_p3793_Fissore http://hdl.handle.net/20.500.12110/paper_00218561_v58_n6_p3793_Fissore
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Butternut Citric acid Hydrolysis Pectin Red beet acid pectin plant extract article beet chemistry dietary fiber isolation and purification squash Acids Beta vulgaris Cucurbita Dietary Fiber Pectins Plant Extracts Beta vulgaris Beta vulgaris subsp. vulgaris Cucurbita moschata Juglans cinerea
spellingShingle	Butternut Citric acid Hydrolysis Pectin Red beet acid pectin plant extract article beet chemistry dietary fiber isolation and purification squash Acids Beta vulgaris Cucurbita Dietary Fiber Pectins Plant Extracts Beta vulgaris Beta vulgaris subsp. vulgaris Cucurbita moschata Juglans cinerea Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
topic_facet	Butternut Citric acid Hydrolysis Pectin Red beet acid pectin plant extract article beet chemistry dietary fiber isolation and purification squash Acids Beta vulgaris Cucurbita Dietary Fiber Pectins Plant Extracts Beta vulgaris Beta vulgaris subsp. vulgaris Cucurbita moschata Juglans cinerea
description	Chemical and rheological characteristics of fractions enriched In soluble dietary fiber are reported. These fractions were obtained through acid hydrolysis of butternut (Cucurbita moschata Duch ex Poiret) and red beet (Befa vulgaris L. var. conditiva) cell wall enriched powders. Hydrolysis was performed using citric acid at different pH values and reaction times (2 and 3 h). Yields obtained for butternut fractions were between 21 and 28 g/100 g; for red beet, yields were 24 and 31 g/100 g for pH 1.5 and 11 and 17 g/100 g for pH 2.0 for previously mentioned times; in general, the increase of the yield was directly correlated with the decrease of pH and the increase of reaction time. Products enriched in low methoxyl pectins were obtained in all cases. At the lowest pH assayed, pectins were essentially constituted by homogalacturonan; a significant content of neutral sugars was determined at the higher extraction pH. Neutral sugars were constituted mainly by arabinose, galactose, rhamnose, and glucose in different proportions for each fraction; in general, butternut fractions showed high glucose contents. Flow behavior for 2.00% (w/v) aqueous systems of the different products was evaluated. Data obtained for fractions isolated at pH 1.5 fit to Herschel-Bulkley and Cross models while those isolated at pH 2.0 fit to Ostwald and Cross models. All samples showed low viscosity and, hence, poor thickening properties. ©2010 American Chemical Society.
title	Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
title_short	Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
title_full	Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
title_fullStr	Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
title_full_unstemmed	Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)
title_sort	characterization of acid-extracted pectin-enriched products obtained from red beet (beta vulgaris l var. conditiva) and butternut (cucurbita moschata duch ex poiret)
publishDate	2010
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v58_n6_p3793_Fissore http://hdl.handle.net/20.500.12110/paper_00218561_v58_n6_p3793_Fissore
_version_	1768541970949472256

Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret)

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