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Journal articles on the topic 'Pectic substance'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

Hildén, Lars, Jing Zhang, Erik Persson, Gunnar Johansson, and Jonas Brändström. "Distribution and characterisation of discolouring substances in Norway spruce (Picea abies L. Karst.) pulp wood stored under water sprinkling." Holzforschung 60, no. 1 (January 1, 2006): 93–98. http://dx.doi.org/10.1515/hf.2006.016.

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Abstract Discolouration of wood raw material during wet storage has a notable negative effect on the quality of the final product. In this study, fluorescence microscopy was used to investigate the spatial distribution of discolouring substances in water-sprinkled Norway spruce pulpwood. Water-sprinkled wood was characterised by the presence of discolouring substances on the pit membranes of wood cells. In vitro model studies on the interaction between a model bark substance (tannic acid) and torus constituents support the hypothesis that pectic structures facilitate the allocation of bark substances on pit membranes. Applied pectinase or tannase could not remove the discolouring substances from pit membranes. Manganese peroxidase had a minor but documented effect. The effect of manganese peroxidase, as well as HCl/vanillin labelling, indicated that the discolouring substance may be condensed tannins.
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2

KANEKO, Kentaro, Kiyoko OTA, Takeshi SUMINO, and Yasuhiko MAEDA. "Effect of anions on binding between calcium and pectic substance." Nippon Eiyo Shokuryo Gakkaishi 42, no. 5 (1989): 391–95. http://dx.doi.org/10.4327/jsnfs.42.391.

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3

Nuzzo, Domenico, Pasquale Picone, Costanza Giardina, Miriana Scordino, Giuseppa Mudò, Mario Pagliaro, Antonino Scurria, et al. "New Neuroprotective Effect of Lemon IntegroPectin on Neuronal Cellular Model." Antioxidants 10, no. 5 (April 25, 2021): 669. http://dx.doi.org/10.3390/antiox10050669.

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Lemon IntegroPectin obtained via hydrodynamic cavitation of organic lemon processing waste in water shows significant neuroprotective activity in vitro, as first reported in this study investigating the effects of both lemon IntegroPectin and commercial citrus pectin on cell viability, cell morphology, reactive oxygen species (ROS) production, and mitochondria perturbation induced by treatment of neuronal SH-SY5Y human cells with H2O2. Mediated by ROS, including H2O2 and its derivatives, oxidative stress alters numerous cellular processes, such as mitochondrial regulation and cell signaling, propagating cellular injury that leads to incurable neurodegenerative diseases. These results, and the absence of toxicity of this new pectic substance rich in adsorbed flavonoids and terpenes, suggest further studies to investigate its activity in preventing, retarding, or even curing neurological diseases.
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4

Fleskova, D., G. Nosalova, Sudipta Saha, Shruti Bandyopadhyay, Ray Bimalendu, and L. Jurecek. "Antitussive Effect of a Pectic Arabinogalactans Isolated from Adhatoda Vasica in Vivo Experimental Conditions." Acta Medica Martiniana 12, Supplement-1 (February 1, 2012): 31–37. http://dx.doi.org/10.2478/v10201-011-0025-5.

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Antitussive Effect of a Pectic Arabinogalactans Isolated from Adhatoda Vasica in Vivo Experimental Conditions The herbal polysaccharides have been the subject of many studies for a very long time, especially because of their physical properties, chemical and physical modification and application. Adhatoda vasica has also been traditionally included in preparations for the relief of cough, asthma and bronchitis recommended by Ayurvedic physicians for the management of various types of respiratory disorders. In this study, we have focused on activities of pectic arabinogalactans isolated from Adhatoda vasica on experimentally induced cough reflex and the changes of specific airway resistance in vivo conditions. The substance from leaves of Adhatoda vasica was marked as P-601 and the substance from stem bark of this shrub as P-602. The aim of presented study was to compare the antitussive activity of isolated arabinogalactans with cough suppressive activity of codeine ("positive" control) and effect acquired after application of water for injection ("negative" control). Conscious male Trik guinea pigs (200-350g) were exposed to citric acid aerosol. Peroral administration of these substances in a dose of 50 mg.kg-1 body weight decreased the number of citric acid induced cough efforts in guinea pigs more effectively than codeine. They did not induce any significant changes in the values of specific airway resistance and did not provoke any observable adverse effects. Our test results confirmed that polysaccharides isolated from Adhatoda vasica in vivo conditions have expressive antitussive effect compared with the oldest and the most effective cough suppressive agent - the codeine. The positive thing is the studied substances, despite strong supressive activity, did not induced any adverse side effects.
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5

KATO, NORIKO (HYAKUMOTO), AI TERAMOTO, and MICHIKO FUCHIGAMI. "Pectic Substance Degradation and Texture of Carrots as Affected by Pressurization." Journal of Food Science 62, no. 2 (March 1997): 359–62. http://dx.doi.org/10.1111/j.1365-2621.1997.tb04001.x.

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6

Cserjési, Petra, Katalin Bélafi-Bakó, Zsófia Csanádi, Sándor Beszédes, and Cecilia Hodúr. "Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries." Progress in Agricultural Engineering Sciences 7, no. 1 (January 1, 2011): 65–80. http://dx.doi.org/10.1556/progress.7.2011.5.

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Extraction of pectic substances from solid agro-wastes and the application of recovered pectin in the food, pharmaceutical and cosmetic industry can significantly contribute to a more economic and environmentally sound agro-industrial production. Thus investigation of the physicochemical properties of extracted pectic substances seems important not only from human health preservation considerations, but their advantageous properties can be confirmed for the possible manufacturers, potential processing, as well. Therefore, in this work pectic substances were extracted from red currant, black currant, raspberry, blackberry and elderberry press residues by hot water and the composition, antioxidant activity, total phenol, anthocyanin content and the color coordinates of pectins were determined. The results show that the pectin colors fall in the range between reddish purple (black currant and elderberry) and yellow (citrus and apple). Moreover some of the pectins in a powder form have different color coordinates than in the form of aqueous solutions or gels. This might be very important when the pectins are selected for different production processes. The anthocyanin content of pectin preparations is lower than the values of fruit juices. It can be concluded that the colorants found in pectin preparations belong to the group of phenolics and have adequate antioxidant capacity, which is extremely beneficial for human health. As a summary it was concluded that the investigated pectins can be easily extracted and successfully used as natural colorants or antioxidants since they have adequate antioxidant activity, total phenol and anthocyanin content and suitable color coordinates.
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7

Hirose, Katsutoshi, Yasutaka Kosuge, Toshihiko Otomatsu, Keiichiro Endo, and Koji Hasegawa. "Preparation of a growth-promoting substance, lepidimoic acid, from okra pectic polysaccharide." Tetrahedron Letters 44, no. 10 (March 2003): 2171–73. http://dx.doi.org/10.1016/s0040-4039(03)00153-9.

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8

Pedrolli, Danielle Biscaro, and Eleonora Cano Carmona. "Purification and Characterization of a Unique Pectin Lyase from Aspergillus giganteus Able to Release Unsaturated Monogalacturonate during Pectin Degradation." Enzyme Research 2014 (December 31, 2014): 1–7. http://dx.doi.org/10.1155/2014/353915.

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A pectin lyase, named PLIII, was purified to homogeneity from the culture filtrate of Aspergillus giganteus grown in submerged culture containing orange peel waste as carbon source. PLIII was able to digest apple pectin and citrus pectins with different degrees of methyl esterification. Interestingly, the PLIII activity was stimulated in the presence of some divalent cations including Pb2+ and was not significantly affected by Hg2+. Like other pectin lyases, PLIII is stimulated by but is not dependent on Ca2+. The main soluble product released during the degradation of pectic substances promoted by the PLIII is compatible with an unsaturated monogalacturonate. PLIII is a unique enzyme able to release unsaturated monogalacturonate as the only soluble product during the degradation of pectic substances; therefore, PLIII was classified as an exo-pectin lyase. To our knowledge, this is the first characterization of an exo-pectin lyase. The PLIII described in this work is potentially useful for ethanol production from pectin-rich biomass, besides other common applications for alkaline pectinases like preparation of textile fibers, coffee and tea fermentation, vegetable oil extraction, and the treatment of pulp in papermaking.
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9

Stratilová, Eva, Emília Breierová, Renáta Vadkertiová, Eva Machová, Anna Malovíková, and Elena Sláviková. "The adaptability of the methylotrophic yeast Candida boidinii on media containing pectic substances." Canadian Journal of Microbiology 44, no. 2 (February 1, 1998): 116–20. http://dx.doi.org/10.1139/w97-142.

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The methylotrophic yeast Candida boidinii is able to utilize pectic substances as the only carbon source. The primary utilization of methanol released from pectin is followed by adaptation to pectate medium. The duration of activation of a secondary pathway was critical for survival of yeast in the absence of other carbon sources. The utilization of pectin-containing media is associated with the production of pectic enzymes. The main polygalacturonase activities were found within the upper layer of the cell wall as shown by the method of gradual ultrasonication.Key words: pectic substances, pectic enzymes, pectin utilization, Candida boidinii, ultrasound.
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10

Przeszlakowska, Maria. "Chromatograficzna analiza substancji pektynowych źdźbła zbóż [Chromatographic analysis of pectic substances of the corn culms]." Acta Agrobotanica 26, no. 1 (2015): 115–22. http://dx.doi.org/10.5586/aa.1973.009.

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The Chromatographic analysis of the various fractions of pec'tic substances of the wheat, barley and rye culms has been carried out. The content of pectic substances in various fractions was also determined, as well as the quantity of ash and calcium (per cent by dry weight).
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11

Chardonnet, C., and B. Doneche. "Influence of calcium pretreatment on pectic substance evolution in cucumber fruit (cucumis sativus) duringbotrytis cinerea infection." Phytoparasitica 23, no. 4 (December 1995): 335–44. http://dx.doi.org/10.1007/bf02981426.

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12

Przeszlakowska, Maria. "Content of the pectic substances, calcium, magnesium and minerals in the nodes and internodes of winter wheat culms, lodging and non-lodging varieties in their flowering stage." Acta Agrobotanica 34, no. 1 (2013): 99–112. http://dx.doi.org/10.5586/aa.1981.007.

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Total amount of the pectdc substances and their fractions was estimated in wheat of several lodging and non-lodging varieties during the flowering stage. The node tissues contained three times as much total pectic substances as did internodes. Irrespective of the wheat variety, the nodes as compared to the internodes, contain three times as much soluble pectins, and two times as much protopectin fraction extractable at pH 4.5 as well as those extractable at pH 10.6. Non-lodging varieties ('Grana', 'Luna', 'Modzurowska') are characterized by high content of pectic substances both in nodes and internodes, high content of calcium and magnesium protopectin fractions are also characteristic of nodes and internodes of these varieties. The lowest content of calcium-magnesium protopectins is found in the in ternodes of tall, lodging wheat varieties. Nitrogen fertilization, up to 80 kg N/ha, does not influence the internode levels of calcium-magnesium protopectin fractions, ash substances, and the levels of calcium and magnesium in this tissue.
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13

Nuzzo, Assunta, Pierluigi Mazzei, Davide Savy, Vincenzo Di Meo, and Alessandro Piccolo. "Bio-Based Hydrogels Composed of Humic Matter and Pectins of Different Degree of Methyl-Esterification." Molecules 25, no. 12 (June 25, 2020): 2936. http://dx.doi.org/10.3390/molecules25122936.

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We prepared humo-pectic hydrogels through ionotropic gelation by crosslinking natural pectins of different degree of methyl-esterification with either humic substances (HS) extracted from cow manure compost or humic-like substances (HULIS) from depolymerized lignocellulose biorefinery waste. The hydrogels were characterized by solid-state 13C-NMR spectroscopy, scanning electron microscopy, spectroscopic magnetic resonance imaging and rheological analyses. Their ability to work as controlled release systems was tested by following the release kinetics of a previously incorporated model phenolic compound, like phloroglucinol. Our results indicated that the release properties of hydrogels were influenced by the molecular composition of HS and HULIS and by the different degrees of methyl-esterification of pectins. The hydrogel made by the high methoxyl pectin and HS showed the fastest rate of phloroglucinol release, and this was attributed not only to its morphological structure and crosslinking density but also to the least formation of ionic interactions between phloroglucinol and the polysaccharidic chains. Our study suggests that the efficiency of novel humo-pectic hydrogels as sustainable carriers of agroproducts to crops is related to a careful choice of the characteristics of their components.
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14

Bzhikhatlova, Madina Anatol'yevna, Lidiya Petrovna Mykots, Nina Aleksandrovna Tukhovskaya, and Ol'ga Andreyevna Andreyeva. "STUDY OF THE SORPTION ABILITY OF NATURAL SORBENTS ISOLATED FROM THE CAMPSIS RADICANS." chemistry of plant raw material, no. 1 (March 16, 2021): 71–78. http://dx.doi.org/10.14258/jcprm.2021016618.

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Currently, more and more chemical additives are used in food products, which leads to the accumulation of harmful substances in the body. Therefore, it is relevant to search for new substances of natural origin with detoxification properties. The aim of the work was to determine the sorption ability of pectin substances and water-soluble polysaccharides isolated from the leaves and flowers of the campsis radicans. By the method of N.K. Kochetkova and M. Sinner isolated polysaccharides from water-borne campsis leaves and flowers: water-soluble polysaccharides, pectin, hemicellulose A and hemicellulose B. The adsorption capacity of pectins and water-soluble polysaccharides was studied on the basis of their complexing properties with respect to lead ions. The determination of their content in the raffinate was carried out by titration with a solution of sodium ethylenediaminetetraacetate disubstituted. To evaluate the nature of the sorbent, the calculated Langmuir and Freindlich equations were used. A study of the sorption ability of polysaccharides isolated from leaves of the campsis radicans showed the presence of a high binding ability of Pb2+ ions in pectin substances was associated with 54.2%, and in water-soluble polysaccharides – 37.5%. Polysaccharides isolated from the flowers of the campsis radicans showed sorption activity in the ratio: pectin substances – 32.6%, water-soluble polysaccharides – 80.1%. The expressed complexing ability of the studied polysaccharides with respect to lead ions was revealed. The ratio of the experimental and calculated data on the values of the adsorption of lead ions showed that the sorption process is largely subordinate to the Langmuir equation. Pectic substances and water-soluble polysaccharides obtained from the leaves and flowers of the campsis radicans can be considered as effective detoxifiers. Further study of the physicochemical properties will make it possible to assess the possibility of their biomedical use.
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15

Ashinova, A. A. "Antioxidant properties of different pectin-containing solutions." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 199–202. http://dx.doi.org/10.20914/2310-1202-2018-4-199-202.

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At the present stage, the tasks of state policy is to preserve the functions of life support for the stable development of society, improving the health of the population, ensuring environmental safety of the country. Antioxidant activity is manifested in the ability of substances to delay the radical oxidation of organic and high-molecular compounds, and thereby reduce the yield of alcohols, hydroperoxides, fatty acids, aldehydes and ketones. Pectin substances are contained in all plants and some algae and are able to exhibit antioxidant activity. The article presents the study of antioxidant activity of pectin-containing solutions. To determine the antioxidant activity, aqueous solutions of pectin substances of Apple, citrus, beet pectin, their combinations with a concentration of 1% were prepared. According to the obtained data, the value of antioxidants for aqueous solutions of pectin substances and their combinations was calculated. According to the diagram of antioxidant activity of aqueous solutions of pectin substances and their combinations. An increase in antioxidant activity in the combination of Apple and citrus pectins with beet, which is explained by the influence of beet pectin on the properties of substances combined with it. Apple pectin does not increase antioxidant activity in combination with citrus pectin, due to its chemical and physiological form. The ability of pectins to show antioxidant activity depending on the combination of pectins is proved. It was found that the most antioxidant activity has an aqueous solution of beet pectin. Moreover, there is an increase in antioxidant activity when combining Apple and citrus pectins with beet, which is explained by the predominant effect of beet pectin on this indicator.
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16

Khatko, Z. N., S. A. Titov, A. A. Ashinova, and E. M. Kolodina. "Effect of combination of pectin substances on viscosity of their aqueous solutions." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 133–38. http://dx.doi.org/10.20914/2310-1202-2019-2-133-138.

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Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.
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17

Ciszewska, R., and J. Szynal. "Wpływ linuronu (Afalonu) i zróżnicoiuanego natuożenia mineralnego na zawartość substancji pektynowych w liściach peluszki (Pisum arvense L.) [The influence of linuron (Afalon) and different mineral fertilization on the content of pectic substances in leaves of field pea (Pisum arvense L.)]." Acta Agrobotanica 30, no. 1 (2015): 143–50. http://dx.doi.org/10.5586/aa.1977.011.

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The content of pectic substances (soluble pectins and fractions of protopectins in field pea (<i>Pisum arvense</i> L.) leaves during vegetation in field conditions were determined. The influence of linuron (Afalon) and different mineral fertilization on the content of various fractions of pectic substances and rate of protopectins methylation was investigated.
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18

Ilina, I. A., I. A. Machneva, and A. P. Chernutskiy. "CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD." Vestnik of the Russian agricultural science, no. 2 (April 11, 2018): 45–48. http://dx.doi.org/10.30850/vrsn/2018/2/45-48.

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The work is devoted to the study of pectin extracts ultrafiltration using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.
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19

Ciszewska, Renata, and Jadwiga Szynal. "Wpływ symazyny (Gesatopu-50) na zawartość i rozmieszczenie substancji pektynowych oraz wapnia w częściach nadziemnych peluszki (Pisum arvense L.) [The influence of simazine (Gesatop-50) on the content and distribution of pectic substances and calcium in above-ground parts of field pea (Pisum arvense L.)]." Acta Agrobotanica 32, no. 2 (2015): 163–72. http://dx.doi.org/10.5586/aa.1979.015.

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The content of pectic substances (soluble pectins and fractions of protopectins) and calcium (free and bound) in field pea (<i>Pisum arvense</i> L.) leaves and stem during vegetation in field conditions were determined. The influence of simazine on the content of various fractions of pectic substances and degree of protopectins methylation and calcium was investigated.
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20

Weis, K. G., V. S. Polito, and J. M. Labavitch. "Microfluorometry of pectic materials in the dehiscence zone of almond (Prunus dulcis [Mill.] DA Webb) fruits." Journal of Histochemistry & Cytochemistry 36, no. 8 (August 1988): 1037–41. http://dx.doi.org/10.1177/36.8.3392393.

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We examined the middle lamella and the primary and secondary walls in almond pericarp dehiscence zone cells using a fluorescent cytochemical method which permitted specific, quantitative detection of pectic cell wall materials. Glycol methacrylate-embedded sections were stained with coriphosphine and pectin-specific fluorescent emissions at 630 nm were quantified using green excitation (546 nm). Examination of sectioned material extracted with purified pecto-lytic enzyme preparations was used to demonstrate the relative specificity of the staining reaction for pectic substances.
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21

Bonhomme-Florentin, A. "Degradation of hemicellulose and pectin by horse caecum contents." British Journal of Nutrition 60, no. 1 (July 1988): 185–92. http://dx.doi.org/10.1079/bjn19880087.

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1. Polysaccharide depolymerases and glycoside hydrolases involved in the breakdown of plant structural polysaccharides (hemicellulose and pectins) were monitored in three fractions of the liquid phase of horse caecum digesta: acellular fluid (AF), bacteria (B) and protozoa plus bacteria (PB).2. Both bacteria and protozoa were found to be involved in the decomposition of pectic substances, with two enzymic activities: depolymerase (polygalacturonase,EC3.2.1.15; and pectin lyase,EC4.2.2.10) and esterase (pectinesterase,EC3.1.1.11). The activity of the PB fraction was higher than that of B.3. With hemicellulosic substrates, all three fractions showed a significant xylan endo-1,3-β-xylosidase (EC3.2.1.32) activity. Mannan was hardly broken down.4. Galactomannan and arabinogalactan were broken down more extensively by the PB fraction than by the B fraction. Glycosidase activities (xylan 1,4-β-xylosidase,EC3.2.1.37 and α-L-arabinofuranosidase,EC3.2.1.55) were also observed.
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22

Kohn, Rudolf, Zdena Hromádková, and Anna Ebringerová. "Binding of lead and copper(II) cations to hemicelluloses of rye bran." Collection of Czechoslovak Chemical Communications 51, no. 10 (1986): 2250–58. http://dx.doi.org/10.1135/cccc19862250.

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Several fractions of acid hemicelluloses isolated from rye bran were characterized by molar ratios of saccharides (D-Xyl, L-Ara, D-Glc, D-Gal) and 4-O-methyl-D-glucuronic acid and protein content. Binding of Pb2+ and Cu2+ ions to these acid polysaccharides was considered according to function (M)b = f([M2+]f), expressing the relationship between the amount of metal (M)b bound to 1 g of the substance and the concentration of free ions [M2+]f in the equilibrium solution and according to the association degree β of these cations with carboxyl groups of uronic acid at a stoichiometric ratio of both components in the system under investigation. Acid hemicelluloses contained only a very small portion of uronic acid ((COOH) 0.05-0.18 mmol g-1); the model polysaccharide, 4-O-methyl-D-glucurono-D-xylan of beech, was substantially richer in uronic acid content ((COOH) 0.73 mmol g-1). Consequently, the amount of lead and copper bound to acid hemicelluloses is very small ((M)b 0.017-0.025 mmol g-1) at [M2+]f = 0.10 mmol l-1. On the other hand, much greater amount of cations ((M)f 0.09-0.10 mmol g-1) was bound to the glucuronoxylan. The association degree β was like with the majority of samples (β = 0.31-0.38). The amount of lead and copper(II) bound to acid hemicelluloses from rye bran is several times lower than that bound to dietary fiber isolated from vegetables (cabbage, carrot), rich in pectic substances.
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23

Yapo, Beda M. "Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model." Carbohydrate Polymers 86, no. 2 (August 2011): 373–85. http://dx.doi.org/10.1016/j.carbpol.2011.05.065.

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24

Hachem, Kadda, Abderrahmane Labani, and Meriem Kaid-Harche. "Isolation, Structural Characterization, and Valorization of Pectic Substances from Algerian Argan Tree Leaves (Argania spinosa(L.) Skeels)." International Journal of Polymer Science 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/868747.

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Pectic polysaccharides were solubilized from Algerian argan tree leaves by sequential extraction with water at 100°C (water-soluble pectin; AL-WSP) and EDTA solution at 80°C (chelating-soluble pectin; AL-CSP). Both AL-WSP and AL-CSP were rich in arabinose (28% and 74.5%, resp.) and had a high content of uronic acid (38.5% and 21.5%, resp.). Pectic substances were deesterified and fractionated by anion exchange chromatography, giving five fractions for each extract. Most of the fractions were characterized by methylation analysis and then analyzed by13C nuclear magnetic resonance spectroscopy. The results showed that AL-WSP consisted of rhamnogalacturonan type I, with arabinan and galactan branching at the O-4 position of the main rhamnose chain, while AL-CSP consisted of rhamnogalacturonan type I and a block of homogalacturonan. Antioxidant activities of AL-WSP and AL-CSP were evaluated by electronic spin resonance. The results showed that the antioxidant potential of AL-WSP (8.1%) and AL-CSP (−1.2%) was significantly lower than that of vitamin E.
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25

Vulic, Jelena, Ljubo Vracar, and Zdravko Sumic. "Chemical characteristics of cultivated elderberry fruit." Acta Periodica Technologica, no. 39 (2008): 85–90. http://dx.doi.org/10.2298/apt0839085v.

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This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgos region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Capectat, ash, cellulose, total and reducing sugars, mineral substances, proteins and aminoacids, surface color, anthocyanins and vitamin C) confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions.
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Blaim, K., and J. Szynal. "Chemiczna charakterystyka substancji pektynowych w liściach tytoniu [Chemical analysis of the pectic substances in the tobacco leaves]." Acta Agrobotanica 27, no. 1 (2015): 29–37. http://dx.doi.org/10.5586/aa.1974.003.

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Chromatographic analysis of pectic substances from leaves of <i>Nicotiana tabacum, N. rustica</i> and <i>N. glauca</i> has shown that the pectic substances from these species have similar composition of monosaccharides. The only differences found are in the relative quantities of the sugars present in pectic substances.
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27

Alabina, N. M., L. K. Patsyuk, E. A. Medvedeva, and T. V. Nariniants. "THE POSSIBILITY OF USING PECTIN OF CONIFEROUS TREES AS STRUCTURE-FORMING." Vegetable crops of Russia, no. 5 (December 4, 2018): 81–83. http://dx.doi.org/10.18619/2072-9146-2018-5-81-83.

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In recent years, the demand for food has sharply increased in functional ingredients, especially in pectin. At present, there is no production of pectin substances in the Russian Federation, and the demand for them is satisfied, mainly due to the use of imported pectin. At the same time, the country has prerequisites for its own production of pectin from non-traditional types of raw materials, for example, bark of coniferous trees, which in the form of waste is produced in large quantities when processing wood in the timber, woodworking and pulp and paper industries, and goes to incineration, although its can be used to obtain such a valuable substance as pectin. The article considers the possibility of using pectins from the bark of coniferous trees in the production of fruit and vegetable nectars with pulp as a biological additive that improves the consistency of the product. To confirm this, VNII researchers of conservation technology conducted studies to test pectin from the bark of spruce and larch on their structure-forming ability. For this purpose, experimental samples of fruit and vegetable nectars with pulp were made: apricot, quince, cherry, redcod, plum and carrot, obtained on the basis of fruit and vegetable purees, as well as the calculated amount of sugar syrup with a certain concentration, with the addition of pectin from the spruce bark and larch, and for comparison samples with the addition of ordinary apple pectin. Pectin was added as a 10% solution in an amount of 9.0% of the total weight of nectar (in terms of dry pectin – 0.9%), which allowed to provide a homogeneous, non-dissolving consistency of nectars.
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Benhamou, N., N. Gilboa-Garber, J. Trudel, and A. Asselin. "A new lectin-gold complex for ultrastructural localization of galacturonic acids." Journal of Histochemistry & Cytochemistry 36, no. 11 (November 1988): 1403–11. http://dx.doi.org/10.1177/36.11.3049790.

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We report the development of a cytochemical affinity technique for detection of galacturonic acids at the ultrastructural level. The highly purified gonad lectin from Aplysia depilans (AGL) was tagged with colloidal gold particles and used for labeling carbohydrates in resin-embedded sections of various plant and fungal tissues. Patterns of AGL binding sites were compared to those obtained with a D-galactose-specific lectin, Ricinus communis agglutinin I. Differences in labeling patterns were noted, indicating that the lectins exhibited differential carbohydrate binding. In addition, the considerable loss of labeling over isolated wheat coleoptile walls treated for removal of pectin, after incubation with the AGL-gold complex, strongly suggested an affinity of AGL for pectic substances. A series of cytochemical controls, including sugar inhibition tests, has proven the specificity of the technique and the high affinity of AGL towards galacturonic acids. The potential value of this new lectin for ultrastructural studies on cell wall pectic substances in plant biology and pathology is demonstrated.
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Rioux, D., M. Nicole, M. Simard, and G. B. Ouellette. "Immunocytochemical Evidence that Secretion of Pectin Occurs During Gel (Gum) and Tylosis Formation in Trees." Phytopathology® 88, no. 6 (June 1998): 494–505. http://dx.doi.org/10.1094/phyto.1998.88.6.494.

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During gel (gum) formation in angiosperm trees, fibrillar material accumulated in protective layers of xylem parenchyma cells before being secreted across half-bordered pit membranes into vessel elements. Immunogold labeling demonstrated that this fibrillar material was mainly composed of partially esterified pectic polysaccharides. The primary wall of expanding tyloses, an extension of the parenchyma protective layer, secreted similar pectic substances to completely block vessel elements. In most studies, these occluding structures were reported to be formed in response to causative factors such as aging processes, injuries, or infections. Current observations support the view that partial to complete embolism, which almost always accompanies these factors, might be the main cause triggering the formation of vessel occlusions. Whereas pectin seems to be the basic component of gels (gums) and of the external layer of tyloses, other substances, such as phenols, were also detected either as a part of these plugs or as accumulations beside them in vessels. Finally, it is proposed that the term ‘gel’ instead of ‘gum’ be used in future studies to describe the occluding material secreted by ray and paratracheal parenchyma cells.
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30

Ciszewska, Renata, Anna Sykut, and Jadwiga Szynal. "Influence of prometryne (Gesagard 50) on pectic substances and calcium contents in the above-ground parts of the field pea (Pisum arvense L.)." Acta Agrobotanica 37, no. 2 (2013): 169–77. http://dx.doi.org/10.5586/aa.1984.015.

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The content of pectic substances (soluble pectins and fraction of protopectins) and calcium (free and bound) in field pea (<i>Pisum arvense</i> L.) leaves and stems during budding and flowering in field conditions was determined. In this experiment Gesagard 50 (S. A. - 50% prometryne) was applied to the soil in a weed control dose (2 kg/ha). An insignificant decrease of the content of protopectins and total pectins in leaves of the investigated plants (about 3-7% in relation to control) after application of this herbicide was noted, hut analogous changes in all years of the experiment were not observed in field pea stems. The influence of prometryne on the distribution of pectic substances in above-ground parts of the field pea and the degree of protopectins methylation were not corroborated. Neither did the total calcium content in the investigated plants change after application ofthe herbicide. These results show that application of Gesagard 50 in a weed control dose (2 kg/ha) in cultivation of field pea does not evoke changes in the investigated components content which might be of significance in the growth and development of plant cells and immunity reactions of plants.
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Salishcheva, Olesya, and Denis Donya-. "A STUDY OF THE COMPLEXING AND GELLING ABILITIES OF PECTIC SUBSTANCES." Foods and Raw Materials 1, no. 2 (January 10, 2014): 76–84. http://dx.doi.org/10.12737/2172.

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32

Przeszlakowska, Maria. "Zmiany w składzie chemicznym ściany komórkowej źdźbła pszenicy traktomanej chlorkiem chlorocholiny (CCC) [Changes in the cell walls of wheat culms treated utith 2-chloroethyl-trime-thyl-ammonium chloride (CCC)]." Acta Agrobotanica 27, no. 1 (2015): 19–28. http://dx.doi.org/10.5586/aa.1974.002.

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The influence of 2-chloroethyl-trimethyl-ammonium chloride (CCC) on the content of various constituents of the cell wall of the wheat culms var. Eka Nowa) was investigated. Chromatographic analysis of the polysaccharides obtained from the cell wall of the wheat culms has been carried out. The content of pectic substances (pectins and protopectins) in nodes and internodes of the wheat culms treated with CCC was determined.
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33

Alimzhanov, N. Yu, I. Sh Chakeev, Sh Zh Zhorobekova, I. O. Kudaybergenova, and B. N. Lepshin. "Acute toxicity of nanosized beet pectin." Kazan medical journal 96, no. 2 (April 15, 2015): 208–13. http://dx.doi.org/10.17750/kmj2015-208.

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Aim. To determine the acute toxicity and hazard class of nanosized low-esterified beet pectin.Methods. To study the acute toxicity of substances, Kerber’s method was used. Probit analysis for different values of lethal dose calculated by least squares method, as well as morphologic studies, statistical analysis (non-parametric methods - Wilcoxon-Mann-Whitney test) were used. Pectin toxicity was studies on 40 mature Wistar rats of both gender and body weight of 160-230 g.Results. Enteral administration of 12 000 mg/kg of pectin did not affect the general condition and did not lead to lethal outcome. The following values of lethal doses were calculated using probit analysis: LD16=34 990.6542056074≈35 g/kg, LD50=74 242.9906542057≈74 g/kg, LD84=113 495.327102804≈113 g/kg, LD100=133 121.495327103≈133 g/kg. Histological study of rat organ tissues that received 12 000 mg/kg of pectin showed no structural changes in tissues of examined organs. Study drug - nanosized low molecular weight pectin, might be referred to hazard class IV (low hazard substances) according to GOST 12.1.007-76. and classification K.K. Sidorov Pectin substance may be considered as practically nontoxic drug (LD50 >10,000 mg/kg), which corresponds to Class V compounds according to Hodge and Sterner classification and classification by K.K. Sidorov.Conclusion. The results indicate complete safety of nanosized forms of pectin, which opens up prospects for further studies of the biological properties of this substance.
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Drannikov, A. V., S. A. Titov, D. V. Belomyltseva, N. N. Korysheva, D. K. Kostina, and A. M. Davydov. "Research of influence of parameters of process of drying of an apple residue on an exit of pectinaceous substances." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 35–40. http://dx.doi.org/10.20914/2310-1202-2018-4-35-40.

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One of the most common methods of preserving apple pomace in order to further obtain products with a high content of biologically active substances is drying. For the experiment, a method of drying with superheated steam of reduced pressure in a pulsed vibro boiling layer was chosen, since it allows improving the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the original product. To study the kinetic and hydrodynamic dependences of the drying process, an experimental setup has been developed and created, which allows to obtain the most accurate and reproducible results. According to the results of the experiments done, the drying curves, the drying rate curves and the heating curves were constructed. The technological modes of operation of the drying unit are determined, ensuring a minimum of the specific energy consumption of the drying process and the maximum moisture stress of the drying chamber. In addition to the experiment on drying apple pomace, a study was also conducted on the content of pectic substances in dried pomace. To determine the amount of pectin and protopectin, the calcium-pectate method was used. During the experiment, it was found that with the proposed method of drying, the yield of pectin substances is increased compared with traditional methods. Histograms of the content of pectin and protopectin were constructed depending on the method of drying. A comparative analysis of the content of pectin and protopectin was carried out depending on the drying mode for apple pomace and sugar beet pulp. The conclusion is made about the increased thermolability of protopectin in apple pomace compared to sugar beet pulp.
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Luza, J. G., R. van Gorsel, V. S. Polito, and A. A. Kader. "Chilling Injury in Peaches: A Cytochemical and Ultrastructural Cell Wall Study." Journal of the American Society for Horticultural Science 117, no. 1 (January 1992): 114–18. http://dx.doi.org/10.21273/jashs.117.1.114.

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Fruits of mid- (`O'Henry'), late (`Airtime'), and extra-late-season (`Autumn Gem') peach [Prunus persica (L.) Batsch] cultivars were examined for changes in cell wall structure and cytochemistry that accompany the onset of mealiness and leatheriness of the mesocarp due to chilling injury. The peaches were stored at 10C for up to 18 days or at SC for up to 29 days. Plastic-embedded sections were stained by the Schiff's-periodic acid reaction, Calcofluor white MR2, and Coriphosphine to demonstrate total insoluble carbohydrates, ß-1,4 glucans, and pectins, respectively. Mealiness was characterized by separation of mesocarp parenchyma cells leading to increased intercellular spaces and accumulation of pectic substances in the intercellular matrix. Little structural change was apparent in the cellulosic component of the cell walls of these fruits. In leathery peaches, the mesocarp parenchyma cells collapsed, intercellular space continued to increase, and pectin-positive staining in the intercellular matrix increased greatly. In addition, the component of the cell walls that stained positively for ß-1,4 glucans became thickened relative to freshly harvested or mealy fruit. At the ultrastructural level, dissolution of the middle lamella, cell separation, irregular thickening of the primary wall, and plasmolysis of the mesocarp parenchyma cells were seen as internal breakdown progressed.
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Gafuma, Samuel, Diriisa Mugampoza, and G. W. Byarugaba-Bazirake. "Starch and Pectin Affect Hardness of Cooked Bananas." Journal of Food Research 7, no. 6 (October 16, 2018): 107. http://dx.doi.org/10.5539/jfr.v7n6p107.

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Texture is an important quality attribute of fresh and processed foods. In plant foods, texture is closely related with the structural integrity of the primary cell walls and middle lamella that is mainly composed of pectic substances. Bananas mainly contain water, starch, pectin and fibre which influence texture. Cooking bananas soften on cooking but harden on cooling. Despite many studies on retrogradation of starch and its effects on texture, little is known about the effect of added starch and/or breakdown of pectin on hardness of bananas upon cooking and cooling. In this study, the effects of added pectin and starch and structural elimination of pectin on hardness of bananas during cooking and cooling were investigated. Hydrolysis of pectin resulted in significantly harder bananas during cooking and upon cooling (P&lt;0.05). Hardness of starch-treated bananas increased significantly with increasing starch concentration upon cooking and cooling relative to the control (P&lt;0.05). However, treatment of bananas with added pectin alone resulted in an insignificant increase in hardness relative to the control. Upon cooling, hardness of pectin-treated bananas decreased significantly with increasing pectin concentration (P&lt;0.05). Hardness of cooked bananas treated with a combination of starch and pectin increased but was not significantly different from the control. Upon cooling, hardness of the starch-pectin treated bananas decreased with increasing concentration similar to the effect of pectin when added alone. Current results showed that starch addition increases hardness of bananas upon cooking and cooling. However, pectin addition decreases hardness of cooked bananas upon cooling while structural elimination of pectin increases hardness upon cooking and cooling. These results imply that pectin contributes to a softer texture of bananas during cooking and cooling whereas starch increases hardness in cooked bananas. Pectin can therefore be added up to 5% to decrease hardness of cooked bananas.
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Takeuchi, Yuki, Tatsuhiro Asano, Kazuya Tsuzaki, Koichi Wada, and Hiroyuki Kurata. "Asymmetric Amination of meso-Epoxide with Vegetable Powder as a Low-Toxicity Catalyst." Molecules 25, no. 14 (July 13, 2020): 3197. http://dx.doi.org/10.3390/molecules25143197.

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This paper describes the scope and limitation of substrates subjected to asymmetric amination with epoxides catalyzed by a soluble soybean polysaccharide (Soyafibe S-DN), which we recently discovered from the reaction of 1,2-epoxycyclohexane with cyclopropylamine. Various meso-epoxides reacted with various amines afforded the corresponding products with good enantiomeric selectivity. Since it was found that pectin was found to have a catalytic ability after screening commercially available polysaccharides, we studied 33 different vegetable powders having pectic substances, and we found that many vegetable powders showed catalytic ability. These results should guide in using vegetable components as low-toxic catalysts for the production of pharmaceuticals.
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Pogarska, Viktoriya, Raisa Pavlyuk, Roman David Tauber, Aleksey Pogarskiy, Adelina Berestova, Tetyana Kravchuk, Tetyana Stukonozhenko, and Iuliia Kakadii. "DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD." EUREKA: Life Sciences 6 (November 30, 2017): 57–64. http://dx.doi.org/10.21303/2504-5695.2017.00520.

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The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into an easily digestible active form when obtaining natural semi-finished products and food products in nanosized form. To achieve the aim, a complex effect on the raw material of steam-thermal treatment or cryogenic shock freezing and fine-dispersed grinding is used as an innovation. A new method for obtaining finely dispersed additives and health products from fruits and vegetables with a high content of biologically active substances (BAS) and prebiotic substances is developed, which is based on a complex effect on raw materials of processes of steam-thermal or cryogenic treatment of raw materials and fine-dispersed grinding, which is accompanied by destruction, mechanochemistry, non-enzymatic catalysis. It is found that when these processes are activated, pectic substances are activated, more complete extraction from raw materials (4.5 ... 7.3 times) from a latent form and transformation into a soluble form. The mechanism of these processes is disclosed, recommendations for the creation of recreational nanoproducts are developed. It is shown that, in parallel, non-enzymatic catalysis (up to 70%) of hardly soluble pectic substances in individual monomers takes place, that is, transformation into a soluble, easily digestible form. The increase and seizures of latent forms of biologically active substances in finely dispersed frozen and heat-treated purees from fruit compared with fresh raw materials is established. The increase is respectively 1.5 ... 4.0 times and 1.5 ... 3.0 times. The quality of the obtained new types of fine mashed potatoes exceeds the known analogs for BAS content and technological characteristics. New types of purees are in a nanoscale, easily digestible form. With the use of new types of finely dispersed additives, a wide range of products for health-improving nutrition has been developed with a record content of natural BASs (new types of nano-lipids, nanosorb products, milk-vegetable cocktails, fillings for confectionery and extruded products, curd desserts, bakery products, snacks - falafel, creams, etc.).
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39

Turakhozhaev, M. T., and M. A. Khodzhaev. "Plant pectin substances. Methods of isolating pectin substances." Chemistry of Natural Compounds 29, no. 5 (September 1993): 558–65. http://dx.doi.org/10.1007/bf00630196.

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Abreu, José Renato de, Custódio Donizete dos Santos, Celeste Maria Patto de Abreu, and Evaristo Mauro de Castro. "Histochemistry and morphoanatomy study on guava fruit during ripening." Food Science and Technology 32, no. 1 (February 24, 2012): 179–86. http://dx.doi.org/10.1590/s0101-20612012005000019.

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Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope and a scanning electron microscope. Ruthenium red showed a high amount of pectin in the cell wall on day zero as well as its decrease in the wall during ripening and its accumulation in the central area of the cell. Scanning microscopy showed loss of the cell structure during ripening. Those observations suggest that the pectin is the main polymer responsible for firmness maintenance in the guava fruit.
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Н.Ю., Чеснокова, Приходько Ю.В., Левочкина Л.В., Кузнецова А.А., and Фадеева М.Е. "НАТУРАЛЬНЫЙ КОНЦЕНТРИРОВАННЫЙ КРАСИТЕЛЬ, СОДЕРЖАЩИЙ КОМПЛЕКС АНТОЦИАНОВЫХ ПИГМЕНТОВ И ПЕКТИНОВЫХ ВЕЩЕСТВ." Bulletin of KSAU, no. 12 (December 18, 2019): 160–68. http://dx.doi.org/10.36718/1819-4036-2019-12-160-168.

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Изучено влияние температуры и ультразвука на интенсивность извлечения антоцианового пигмента и пектиновых веществ. Показано, что спектры, описывающие интенсивность извлечения антоцианового пигмента черной смородины, имеют два максимума поглощения при длинах волн 510 и 280 нм. Установлено соответствие максимумов поглощения антоцианового пигмента длине волны 510 нм и пектиновых веществ, ассоциированных с полифенолами, длине волны 280 нм. Показано, что наиболее полно экстрагирование антоцианового пигмента и пектиновых веществ происходит при температуре 65 °С в течение 30 мин. Увеличение температуры экстрагирования до 90 °С приводит к снижению интенсивности извлечения биологически активных веществ. Использование ультразвука по-разному влияет на интенсивность извлечения антоцианового пигмента и пектина, выделенных из ягодного сырья. Использование ультразвука для экстрагирования антоцианового пигмента увеличивает интенсивность его выделения. При ультразвуковой экстракции в течение 30 мин содержание антоцианового пигмента в растворе увеличивается на 50 %. Максимальное извлечение антоцианового пигмента наблюдается при ультразвуковой экстракции в течение 60 мин. Степень извлечения антоцианового пигмента повышается в 2,5 раза. Напротив, использование ультразвука для выделения пектиновых веществ приводит к уменьшению их количества в растворе. Полученный методом концентрирования краситель, содержащий антоциановый пигмент и пектиновые вещества, имеет темно-красный цвет и ярко выраженный запах черной смородины, густую сиропообразную консистенцию, содержит в своем составе 4,83 мг/мл антоцианового пигмента, обладает полной растворимостью.
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42

Slobodova, Dara, Raisa Gorshkova, and Stanislav Pankov. "Barofractionation as an Innovative Method to Obtain Pectic Polysaccharides." Key Engineering Materials 899 (September 8, 2021): 599–605. http://dx.doi.org/10.4028/www.scientific.net/kem.899.599.

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An innovative method has been developed and an installation has been created for obtaining pectin polysaccharides in a dynamic mode under the influence of high pressure. The process of degradation of protopectin at various pH values pH of the hydrolyzing agent was studied using the example of sunflower baskets. It has been established that the use of the new method makes it possible to obtain high-quality target products with a high yield in gentle conditions. The possibility of combining the stages of hydrolysis-extraction and fractionation has been demonstrated, which makes it possible to control the process of obtaining pectic polysaccharides in the direction of obtaining substances with specified physicochemical parameters.
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43

Abyzova, Ekaterina O., Elena I. Molokhova, and Valentina D. Belonogova. "Pharmacotechnological study of extractions on common wormwood basis." Farmacevticheskoe delo i tehnologija lekarstv (Pharmacy and Pharmaceutical Technology), no. 2 (February 1, 2021): 51–57. http://dx.doi.org/10.33920/med-13-2102-04.

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Common wormwood herb and its extracted meal for obtaining substance enriched by flavonoids, polysaccharides and pectins were analysed. There was carried out consecutive extraction by using extragents with different polarity. The assay content of flavonoids in obtained fractions was carried out. The assay content of polysaccharides and pectins in extracted meal was conducted. Toxicological study of obtained substances was carried out.
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44

HAMED, AWADIA ALDOW RAMADAN, and SALMA ELGHALI MUSTAFA. "Extraction and assessment of pectin from pumpkin peels." Biofarmasi Journal of Natural Product Biochemistry 16, no. 1 (February 1, 2018): 1–7. http://dx.doi.org/10.13057/biofar/f160101.

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Hamed AAR, Mustafa SE. 2018. Extraction and assessment of pectin from pumpkin peels. Biofarmasi J Nat Prod Biochem 16: 1-7. Pectin is characterized as intricate blends of polysaccharides that compose around 33% of the cell-wall dry substance of most kind of plants. This study was done to extricate pectin from completely ripen pumpkin (Cucurbita spp.) using two distinct techniques; soxhlet acid extraction technique and acid extraction technique, and to find out the impact of utilizing distinctive acids on the yield of pectin; nitric and citric acids were utilized. In addition, to analyze the impact of time in pectin yield, the extraction procedure was carried out using 3 different times, namely, 30, 60 and 90 min. The chemical substances of pumpkin peel (dampness, ash, protein, fat, fiber, total sugar and calcium) and the chemical properties of pectin (methoxyl content, acetyl content, identical weight and level of esterification) extracted with both nitric and citric acids were also identified. The outcomes produced by the soxhlet acid extraction technique and acid extraction technique were 7.72% nitric acid and 6.80% citric acid, and 6.24% nitric acid and 5.36% citric acid respectively which demonstrated that the utilization of soxhlet acid extraction technique with nitric acid got the highest yield of pectin. Additionally it was also discovered that the time for pectin extraction was 60 min at very most. The outcome for the chemical substances of pumpkin peel (dampness, fiery remains, protein, fiber, fats, add up to sugar and calcium) were 20.1, 7.1, 3.2, 10.15, 2.3, 57.15 and 0.308% respectively. The examination discovered that the chemical properties of pectin extracted with both nitric and citric acid were for equivalent weight (1250 and1250 g/mol), methoxyl content (6.20 and 6.29%), acetyl contain (0.43 and 0.43%) and the level of esterification (66.53 and 66.57%) respectively. The outcome got from this examination showed that pectin extracted from pumpkin peel is with high quantity and quality and is promising for commercial production.
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Mahmoud, Khaled F., Heba I. Abo-Elmagd, and Manal M. Housseiny. "Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice." Food Science and Technology International 24, no. 4 (January 22, 2018): 330–40. http://dx.doi.org/10.1177/1082013217753898.

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The present study aimed to compare the pectinase forms produced from Trichoderma viride—free, micro-capsule, and nano-capsule—in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization. Therefore, the tested enzyme was encapsulated by two different ways using the same polymer. The morphology of the three pectinase forms was obtained by transmission electron microscopy, and the micrographs clearly showed the pores on the surface of sodium alginate matrix after encapsulation. The size of the wall (sodium alginate) ranged from 3.24 to 3.76 µm diameter but was 3.15 µm for core of enzyme. Micro-capsuled and nano-capsuled pectinase can be used in the hydrolysis of pectic substances in orange juice with natural ways and maintaining the quality of final product. Consequently, the cost of juice clarifying can be reduced due to reusing the enzyme several times.
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TSUJI, Masao, and Yoshihiro KOMIYAMA. "Changes in Pectic Substances and Pectin-Degrading Enzyme Activities of Plum Fruits during Storage at 30.DEG.C.." NIPPON SHOKUHIN KOGYO GAKKAISHI 38, no. 11 (1991): 1013–18. http://dx.doi.org/10.3136/nskkk1962.38.1013.

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TOMODA, MASASHI, NORIKO SHIMIZU, and RYOKO GONDA. "Pectic substances. II. The location of O-acetyl groups and the Smith degradation of Zizyphus-pectin A." CHEMICAL & PHARMACEUTICAL BULLETIN 33, no. 9 (1985): 4017–20. http://dx.doi.org/10.1248/cpb.33.4017.

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48

Milton, Katharine. "Pectic Substances in Neotropical Plant Parts." Biotropica 23, no. 1 (March 1991): 90. http://dx.doi.org/10.2307/2388693.

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M.P., Filippov. "Practical infrared spectroscopy of pectic substances." Food Hydrocolloids 6, no. 1 (May 1992): 115–42. http://dx.doi.org/10.1016/s0268-005x(09)80060-x.

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50

ZAKHAROV, Vyacheslav L., and Tatjana V. ZUBKOVA. "THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AND HEAVY METALS IN THE APPLES OF A RETAIL CHAIN IN THE LIPETSK REGION DEPENDING ON THE APPLE TREES VARIETIES." Periódico Tchê Química 16, no. 32 (August 20, 2019): 51–60. http://dx.doi.org/10.52571/ptq.v16.n32.2019.69_periodico32_pgs_51_60.pdf.

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Abstract:
The relevance is based on the need to study the amount of biologically active substances and trace nutrients in apple varieties sold in the retail chain of the Lipetsk region. The purpose is to analyze the content of biologically active substances and trace nutrients of all apple varieties sold in the retail chain of the Lipetsk region. The article is the first to establish a close relationship between the term of apples ripening and the content of flavonols, pectic substances, anthocyanins, Fe, Zn, Cu, Ni, Pb, and Co in them. At the same time, the authors established a close correlation between the content of Fe and Zn in fruits (r = 0.8). Arbitration, titrimetric, photometric, iodometric, weight calcium-pectate, atomic-adsorption, ionometric, and correlation analysis methods were used to solve the tasks. In the Lipetsk region retail chain, the authors identified varieties of apples with the most significant mass of fruit and content of ascorbic acid, organic acids, dry substances, anthocyanins, flavonols, catechins, pectins, tanning and coloring substances, including tannin, carotenoids, including β- carotene, as well as mineral elements: Fe, Mn, Zn, Cu, Ni, Pb, Cd, and Co. The authors also determined the content of heavy metals in apples relative to the maximum allowable concentration (MAC). Autumn varieties contain the highest amount of ascorbic acid, carotenoids, carotene, tanning substances and coloring substances, and tannin. Winter varieties contain the least catechins, tanning, and coloring substances. The content of pectic substances, anthocyanins, and flavonols, reaches its maximum in winter varieties fruits. The content of flavonols most strongly varies, and the least - pH and content of organic acids of all the biologically active substances in apple fruits. Iron content increases with the increase in zinc content. The content of mineral elements in the summer varieties is the lowest. The content of mineral elements and flavonols in apple fruits increases with the transition from summer varieties to autumn, and then to winter. The content of iron varies the most, and least of all - cadmium of the mineral elements in fruits. The content of all mineral elements varies most strongly in winter apple varieties.
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