Optimization of acid-extraction of pectic fraction from grape (Vitis vinifera cv. Chardonnay) pomace, a Winery Waste.

Chardonnay grape pomace was evaluated as a source of pectin. A central composite design was used in order to determine the effect of pH, extraction time (Et) and liquid: solid ratio (LS) on the yield and uronic acid (UA) content of the pectins extracted using boiling HNO solution. The optimized extraction condition to reach the maximum yield and UA was pH = 2.

Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel.

Cell wall polysaccharides from ponkan peel were investigated with the aim of gain knowledge about their potential for different applications and the use of ponkan peel as raw material for pectin extraction. The plant material was defatted using MeOH:CHCl, pretreated with DMSO and then subjected to sequential extractions with cold and hot water, ammonium oxalate, HCl, NaCO, 2 M and 4 M NaOH in order to obtain polysaccharides. The polysaccharide fractions were analyzed by chemical, chromatographic and spectroscopic methods Cold and hot water-soluble pectins contained higher amounts of GalA and higher degrees of methyl-esterification (DM) than ammonium oxalate and HCl fractions.

Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization.

A central composite experimental design was used to evaluate the influence of pH, extraction time and liquid:solid ratio on the yield and uronic acid content of the pectin from ponkan peel. The response surface methodology showed that the yield is positively influenced by lower pHs, longer extraction times and higher liquid:solid ratio, whereas the uronic acid content decreases with increasing extraction time. The conditions that resulted in the highest yield and highest uronic acid content were defined as pH 1.

Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.

Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction conditions were evaluated. One pectin was obtained from optimized conditions employing aqueous nitric acid as an extractant, and the other one was extracted with boiling water.

Modified pectin from Theobroma cacao induces potent pro-inflammatory activity in murine peritoneal macrophage.

In vitro effects of acetylated pectin (OP) isolated from cacao pod husks (Theobroma cacao L.), its partially deacetylated and de-esterified form (MOP), and a commercial homogalacturonan (PG) were investigated on murine peritoneal macrophages. MOP stood out among the studied pectins.

Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides.

Papaya (Carica papaya) is a climacteric fruit that undergoes dramatic pulp softening. Fruits sampled at three different conditions (natural ripening or after exposition to ethylene or 1-methylcyclopropene) were used for the isolation of cell wall polymers to find changes in their degradation pattern. Polymers were separated according to their solubility in water, CDTA, and 4 M alkali, and their monosaccharide compositions were determined.