The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel.
The objective of this research was to evaluate whether mango peel is a potential source of functional cell wall polymers. To reach this objective, the native pectin polymers (NPP) extracted as alcohol insoluble residue from mango peel, were characterised in terms of uronic acid content, degree of methoxylation, neutral sugar content, and molar mass and compared to citric acid (pH 2.5, 2h at 80°C) extracted polymers, mimicking industrial pectin extraction conditions. Water-solubilised NPP were highly methoxylated having two populations with a Mw of 904 and 83kDa and a degree of methoxylation of 66%. Citric acid extraction with a yield higher than H2SO4 extraction resulted in a very branched pectin with an extremely high DM (83%) and a high molar mass. Comparing the Fourier Transform Infra-Red spectroscopy of extracted and native WSF showed that citric acid remained partially associated to the extracted pectin due to its chelating properties.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Zahra
Z
Jamsazzadeh Kermani
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Avi
A
Shpigelman
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Clare
C
Kyomugasho
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Sandy
S
Van Buggenhout
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Mohsen
M
Ramezani
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium.
Ann M
AM
Van Loey
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium. Electronic address: marc.hendrickx@biw.kuleuven.be.
Marc E
ME
Hendrickx
D002473:Cell Wall; D002614:Chelating Agents / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D013058:Mass Spectrometry; D010368:Pectins / Q000737:chemistry*; D011108:Polymers; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
D002614:Chelating Agents; D011108:Polymers; D010368:Pectins
Citric acid extraction; Fourier Transform Infra-Red; Mango peel; Multi-angle laser light scattering; Pectin