Chemical composition and biotechnological properties of a polysaccharide from the peels and antioxidative content from the pulp of Passiflora liguralis fruits.
A new polysaccharide with a high molecular weight (greater than 1 x 106 Da) was extracted and characterized from the peels of Passiflora liguralis (granadilla) fruits. Chemical composition of the biopolymer, performed by using a high pressure anion exchange-pulsed amperometric detector (HPAE-PAD), showed the presence of six different sugar residues: xylose, glucose, galactose, galactosamine, an unknown component, and fucose in the relative ratio of 1:0.5:0.2:0.06:0.05:trace. The optical rotation of this xyloglucan was [alpha](D)(25) degrees C = -186.42 (concentration of 1.4 mg/mL of H(2)O), and the viscosity was dependent on the concentration and pH, showing a maximum value of 1.4 eta at a concentration of 3% in distilled water and a maximum value of 7.0 eta in citrate buffer solution. Thermogravimetric analysis indicated that this biopolymer was very stable at high temperatures, showing a degradation temperature at 280 degrees C. The characterization of the polysaccharide was also investigated by spectroscopic methods (1H NMR and IR) pointing out the complexity of this biopolymer and the presence of sugar residues in alpha-manno, alpha-gluco-galacto, and beta-gluco-galacto configurations. The formation of a biodegradable film using this novel xyloglucan was reported, and the anticytotoxic activity of the polysaccharide was studied in a brine shrimp bioassay. Considerable antioxidant activity (Trolox equivalent antioxidant capacity (TEAC) value of 0.32 microM/mg fresh product) was noted in the lipophilic extracts of Passiflora liguralis fruits, indicating, in this fruit, an alternative source of bioactive compounds.
Istituto di Chimica Biomolecolare (ICB)-CNR, Pozzuoli (NA), Italy.
G
G
Tommonaro
C S Segura
CS
Rodríguez
M
M
Santillana
B
B
Immirzi
R De
RD
Prisco
B
B
Nicolaus
A
A
Poli
D000975:Antioxidants / Q000032:analysis*; D001709:Biotechnology; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D018857:Food Packaging; D005638:Fruit / Q000737:chemistry*; D005936:Glucans / Q000032:analysis / Q000494:pharmacology; D029598:Passiflora / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D012717:Sesquiterpenes / Q000037:antagonists & inhibitors; D014990:Xylans / Q000032:analysis / Q000494:pharmacology
D000975:Antioxidants; D005936:Glucans; D011134:Polysaccharides; D012717:Sesquiterpenes; D014990:Xylans; C029353:xyloglucan; C023663:avarol