Yellow passion fruit rind--a potential source of low-methoxyl pectin.
Yellow passion fruit (Passiflora edulis f. flavicarpa Degener) rind pectic substances were fractionated with water, ammonium oxalate, and dilute acid solutions. The extracted pectins were rich in anhydrogalacturonic acid and had a low degree of methyl esterification. Moreover, their acetyl groups and neutral sugar contents were relatively low. Furthermore, a low amount of proteinaceous material was also found within them. Their gelling ability and viscoelastic properties as evaluated by the SAG and small amplitude oscillatory shear tests, respectively, were comparable to those of a commercial citrus low-methoxyl pectin. Hence, yellow passion fruit rind occurs as a potentially good source of naturally low-methoxyl pectin.
Unité de Formation et de Recherches en Sciences et Technologie des Aliments, Université d'Abobo-Adjamé, 02 BP 801 Abidjan 02, Côte d'Ivoire. bedamarcel@yahoo.fr
Beda Marcel
BM
Yapo
Kouassi Leonard
KL
Koffi
D002118:Calcium / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004548:Elasticity; D004951:Esterification; D005638:Fruit / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D007700:Kinetics; D008745:Methylation; D029598:Passiflora / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D014783:Viscosity
D005782:Gels; D010368:Pectins; D002118:Calcium