Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 19 (3) 2020 pp. 347-357

Jessica Sofía Ayala-López1, Víctor Inocencio Pacheco-Contreras1, Norma Francenia Santos-Sánchez2, Beatriz Hernández-Carlos2, Gabriela F. Lara-Ruiz2, Raúl Salas-Coronado2

1Unidad Tecnológica, Instituto Tecnológico Superior de Acatlán de Osorio, Puebla, México
2
Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Oaxaca, México

Characterization of pectin extracted under mild conditions from tempesquistle (Sideroxylon palmeri) fruit at two maturity stages.

Abstract

Tempesquistle tree (Sideroxylon palmeri) belongs to family Sapotaceae, and its fruits contain hydrophilic and hydrophobic gums. Aim of this study was to develop an extraction method for pectin, a hydrophilic gum, from green and ripe tempesquistle fruit. The extraction method was gentle to minimize potential structural changes in pectin, a maceration was used, and then pectin precipitation was induced with acetone at room temperature. Pectin characterization was carried out in two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samples was 1.6 ±0.2% and 3.0 ±0.1%, respectively. The extraction method allowed two types of pectins obtained in function of maturity stage of tempesquistle fruit distinguishable by ATR-FTIR.

Keywords: palmeri, mild extraction, esterification degree, ATR-FTIR, D-galacturonic acid, pectin
pub/.pdf Full text available in english in Adobe Acrobat format:
https://www.food.actapol.net/volume19/issue3/10_3_2020.pdf

https://doi.org/10.17306/J.AFS.2020.0850

For citation:

MLA Ayala-López, Jessica Sofía, et al. "Characterization of pectin extracted under mild conditions from tempesquistle (Sideroxylon palmeri) fruit at two maturity stages.." Acta Sci.Pol. Technol. Aliment. 19.3 (2020): 347-357. https://doi.org/10.17306/J.AFS.2020.0850
APA Ayala-López J. S., Pacheco-Contreras V. I., Santos-Sánchez N. F., Hernández-Carlos B., Lara-Ruiz G. F., Salas-Coronado R. (2020). Characterization of pectin extracted under mild conditions from tempesquistle (Sideroxylon palmeri) fruit at two maturity stages.. Acta Sci.Pol. Technol. Aliment. 19 (3), 347-357 https://doi.org/10.17306/J.AFS.2020.0850
ISO 690 AYALA-LóPEZ, Jessica Sofía, et al. Characterization of pectin extracted under mild conditions from tempesquistle (Sideroxylon palmeri) fruit at two maturity stages.. Acta Sci.Pol. Technol. Aliment., 2020, 19.3: 347-357. https://doi.org/10.17306/J.AFS.2020.0850