title: Characterization of pectins extracted from pomegranate peel and their gelling properties.
abstract: The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86°C, 80min, 20mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650cm(-1) differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G'>G″. With decreasing temperature from 90°C to 10°C, G' increased to reach a plateau at 10°C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content.
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038 Sfax, Tunisia.
authors.forename: Mouna
authors.initials: M
authors.lastname: Abid
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038 Sfax, Tunisia.
authors.forename: S
authors.initials: S
authors.lastname: Cheikhrouhou
authors.affiliation: UMR408 SQPOV Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon Université, F-84000 Avignon, France.
authors.forename: Catherine M G C
authors.initials: CM
authors.lastname: Renard
authors.affiliation: UMR408 SQPOV Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon Université, F-84000 Avignon, France.
authors.forename: Sylvie
authors.initials: S
authors.lastname: Bureau
authors.affiliation: UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, F-91300 Massy, France.
authors.forename: Gérard
authors.initials: G
authors.lastname: Cuvelier
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038 Sfax, Tunisia.
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038 Sfax, Tunisia. Electronic address: ayadimedali@yahoo.fr.
authors.forename: M A
authors.initials: MA
authors.lastname: Ayadi
mesh_terms: D029561:Lythraceae / Q000737:chemistry*; D010368:Pectins / Q000032:analysis*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D010368:Pectins; C003181:polygalacturonic acid
keywords: Chemical composition; Extraction; Pectin; Punica granatum L.; Rheological properties