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Chromatographic characterization of pectins extracted from artichoke by-products using ultrasounds

AuthorsSabater, Carlos ; Corzo, Nieves ; Olano, Agustín ; Montilla, Antonia
Issue Date2018
CitationXVIII Scientific Meeting of the Spanish Society of Chromatography and Related Techniques (2018)
AbstractPectin is one of the most structurally complex families of polysaccharides in nature and is widely used as functional food ingredient due to its technological and biological properties. The majority of pectin used is extracted from by-products of citrus peel, apple pomace and sugar beet pulp, however currently there is an interest in use alternative sources such as artichoke by-products. Extraction methodology exerts great influence on pectin structure. Although chemical extraction using strong acids and high temperature is used in the industry, other innovative techniques are being searched, such as ultrasound (US) assisted extraction, which can be combined with the use of enzymes. Therefore, the aim of this work was to do a GC-FID and HPSEC-ELSD characterization of pectin extracted from artichoke by-products using different methods. Chemical extractions were carried out employing nitric acid and sodium citrate. For enzymatic extraction, Celluclast preparation was chosen and US assisted extractions, with and without enzyme, were performed on pulsed mode with a probe. Molecular weight distribution and monomeric composition of pectin were determined by HPSEC-ELSD and GC-FID, respectively. According to the results obtained, the highest extraction yield was achieved when US were used in combination with enzymes (11.3%). With regard to average molecular weight of pectin, USextracted pectins showed lower values (124-133 kDa) than pectin extracted with a combination of US and enzymes (160-233 kDa) and acid-extracted pectin (146-238 kDa). Galacturonic acid (GalA) content was higher in pectin extracted with acids (79.6-88.3%) while the degree of branching [Rha/GalA], linearity pectin backbone [(Rha+Ara+Gal)/GalA] and degree of extent of rhamnogalacturonan I [Rha/(Ara+GalA)] (0.05, 0.47 and 0.04, respectively) were higher in pectin extracted with US and US and enzyme Regarding pectic neutral sugars, rhamnose (Rha) ranged from 2.0 to 3.2% while galactose (Gal) and arabinose (Ara) contents were higher in pectins treated with US and US with enzyme for prolonged times (6.0-6.2% and 15.2-17.4%, respectively). Xylose was found only in enzymatically extracted pectin (0.4-1.4%). On the other hand, glucose from other polysaccharides co-extracted with pectin was higher when US were applied (8.4-11.5%) and also unknown monosaccharides (6.2-10.0%) were present. These results indicate that application of US in combination with enzymes gave rise pectins structurally different with respect to those obtained by conventional methods and with possibility to use them as functional ingredient.
DescriptionResumen del trabajo presentado al XVIII Scientific Meeting of the Spanish Society of Chromatography and Related Techniques (SECyTA), celebrado en Granada del 2 al 4 de octubre de 2018.
Appears in Collections:(CIAL) Comunicaciones congresos
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