title: Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions.
abstract: Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification "DE" and on molecular weight "Mw". Results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%. The molecular weight was calculated using Mark-Houwink-Sakurada equation which describes its relationship with intrinsic viscosity. This later was determined using four equations; Huggins equation, kramer, Schulz-Blaschke and Martin equation. The molecular weight varied from 1.538 x1005 to 2.47x1005 g/mol for grapefruit pectin and from 1.639 x1005 to 2.471 x1005 g/mol for orange pectin.
authors.affiliation: Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco.
authors.forename: Mohamed Yassine
authors.initials: MY
authors.lastname: Sayah
authors.affiliation: Laboratory of Pathophysiology and Nutrition, Faculty of Medicine and Pharmacy, University Sidi Mohamed Ben Abdelah, Fes, Morocco.
authors.forename: Rachida
authors.initials: R
authors.lastname: Chabir
authors.affiliation: Laboratoire d'Amélioration et Biotechnologie des Agrumes Institut National de La Recherche Agronomique (INRA) Kenitra, Maroc.
authors.forename: Hamid
authors.initials: H
authors.lastname: Benyahia
authors.affiliation: Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco.
authors.forename: Youssef
authors.initials: Y
authors.lastname: Rodi Kandri
authors.affiliation: Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco.
authors.forename: Fouad
authors.initials: F
authors.lastname: Ouazzani Chahdi
authors.affiliation: Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco.
authors.forename: Hanan
authors.initials: H
authors.lastname: Touzani
authors.affiliation: Laboratory of Physiology and Molecular Genetics, University Hassan II Ain Chock Faculty of Sciences, Casablanca, Morocco.
authors.forename: Faouzi
authors.initials: F
authors.lastname: Errachidi
mesh_terms: D019343:Citric Acid / Q000737:chemistry; D032083:Citrus paradisi / Q000737:chemistry*; D032084:Citrus sinensis / Q000737:chemistry*; D004951:Esterification; D005638:Fruit / Q000737:chemistry; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D013464:Sulfuric Acids / Q000737:chemistry; D014783:Viscosity
chemical_list: D010936:Plant Extracts; D013464:Sulfuric Acids; D019343:Citric Acid; D010368:Pectins; C033158:sulfuric acid