Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. (15th January 2019)

• Record Type: Journal Article
• Authors: Kazemi, Milad; Khodaiyan, Faramarz; Labbafi, Mohsen; Saeid Hosseini, Seyed; Hojjati, Mohammad
• Is Part Of: Food chemistry. Volume 271(2019)
• Page Start: 663
• Page End: 672
• Publication Date: 2019-01-15
• Subjects: PGH pistachio green hull -- DE degree of esterification -- LMP low methoxyl pectin -- HMP high methoxyl pectin -- GRAS generally recognized as safe -- LSR liquid to solid ratio -- RSM response surface methodology -- BBD Box-Behnken design -- TFA trifluoroacetic acid -- AA ascorbic acid -- GalA galacturonic acid -- Ara arabinose -- Gal galactose -- Rha rhamnose -- Xyl xylose -- Glu glucose -- Fru fructose -- GallAE gallic acid equivalent -- WHC water holding capacity -- OHC oil holding capacity -- EA emulsion activity -- ES emulsion stability -- ELV the volume of emulsion layer -- TVS total volume of system -- REL the volume of remained emulsion layer -- IEL the volume of initial emulsion layer -- RG-I rhamnogalacturonan-I -- RG-II rhamnogalacturonan-II -- HG homogalacturonan -- MR1 the ratio of mol% of galacturonic acid to mol% of neutral sugars (the linearity of pectin structure) -- MR2 the ratio of mol% of rhamnose to mol% galacturonic acid (the contribution of RG region in the pectin structure) -- MR3 the ratio of mol% of arabinose and galactose to mol% of rhamnose (the length of branches attached to RG-I) -- Mw average molecular weight -- NMR nuclear magnetic resonance -- FT-IR Fourier transform infrared -- XRD X-ray diffraction -- HPLC high performance liquid chromatography -- GPC gel permeation chromatography; Pistachio green hull -- Pectin -- Optimization -- Monosaccharide composition -- Structural analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.212
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pistachio green hull was selected for pectin extraction optimization. 18.13 ± 0.53% of pectin were obtained under optimum extraction condition. DE of pectin extracted in optimum point was 12.1 ± 2.72%. HPLC analysis showed that galacturonic acid content was 66.0%. The average molecular weight of pectin extracted in optimum point was 1.659 kg/mol. Abstract: The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave power of 700 W, irradiation time of 165 s, and pH of 1.5. The physico-chemical, structural and functional properties of pectin was examined and the results showed that PGH pectin under optimum conditions was low methoxyl (about 12.1%) with molecular weight of 1.659 kg/mol, emulsifying activity of 58.3%, total phenolic content of 18.18 mg GalAE/g pectin and good surface activity (46.23 and 49.75 mN/m at 0.1 and 0.5% w/v). Also, high performance liquid chromatography analysis illustrated that the pectin is including galacturonic acid (66.0%), arabinose (26.2%), galactose (3.7%), rhamnose (2.7%) and xylose (1.0%). In addition, 1 H NMR and FTIR spectrums confirmed the presence of pectin in obtained supenatnt. Surface morphology analysis and X-ray diffraction pattern showed that PGH pectin had a rough surface with crystalline structure.