Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification...

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Detalles Bibliográficos
Publicado: 2018
Materias:
Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v_n_p_LaCava
http://hdl.handle.net/20.500.12110/paper_00221147_v_n_p_LaCava
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v_n_p_LaCava
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spelling paper:paper_00221147_v_n_p_LaCava2023-06-08T14:46:21Z Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication Antioxidant capacity Grapefruit Infrared spectroscopy Pectin extracts Vitreous transition temperature The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH*) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS*+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. Practical Application: A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry. © 2018 Institute of Food Technologists®. 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v_n_p_LaCava http://hdl.handle.net/20.500.12110/paper_00221147_v_n_p_LaCava
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
spellingShingle Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
topic_facet Antioxidant capacity
Grapefruit
Infrared spectroscopy
Pectin extracts
Vitreous transition temperature
description The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH*) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS*+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. Practical Application: A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry. © 2018 Institute of Food Technologists®.
title Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
title_short Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
title_full Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
title_fullStr Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
title_full_unstemmed Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
title_sort characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
publishDate 2018
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v_n_p_LaCava
http://hdl.handle.net/20.500.12110/paper_00221147_v_n_p_LaCava
_version_ 1768545129478488064

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