Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source,ACS Omega

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Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
ACS Omega ( IF 3.7 ) Pub Date : 2017-11-16 00:00:00 , DOI: 10.1021/acsomega.7b01109
Rosaria Ciriminna ₁ , Alexandra Fidalgo ₂ , Riccardo Delisi ₁ , Alfredo Tamburino ₃ , Diego Carnaroglio _{4,

5} , Giancarlo Cravotto ₄ , Laura M. Ilharco ₂ , Mario Pagliaro ₁

Affiliation

Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant variations. All polymers obtained are low-methoxyl pectins, with high contents in galacturonic acid regions. The degree of esterification (DE) of pectin extracted from different regions increases in the order waste < peel < outer skin for red orange, inverting for lemon. Thus, the pectins with the lowest DE are those extracted from red orange waste and lemon outer skin (∼25%). These findings open the route to nutraceutical- and pharmaceutical-grade pectins from citrus, in which the source fruit and its regions may be chosen, according to the desired DE.

中文翻译：

通过选择来源来控制要求严格应用的柑橘果胶的酯化程度

通过基于漫反射红外傅里叶变换光谱的定量方法分析，通过微波辅助水扩散从柑橘类水果（橙，柠檬和葡萄柚的不同区域）（果皮，果皮和废物）提取的果胶表现出显着差异。得到的所有聚合物都是低甲氧基果胶，在半乳糖醛酸区域含量高。从不同区域提取的果胶的酯化度（DE）依次升高，依次为：废物<果皮<橙红色的外皮，柠檬的转化。因此，具有最低DE值的果胶是从橙红色废物和柠檬皮中提取的果胶（约25％）。这些发现为从柑橘类获得营养级和药用级果胶开辟了道路，根据所需的DE，可以选择来源水果及其部位。

更新日期：2017-11-16

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