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Physicochemical properties of modified citrus pectins extracted from orange pomace

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Abstract

Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.

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Authors and Affiliations

  1. Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil

    Simoni Spohr Venzon, Ana Paula Stafussa & Charles Windson Isidoro Haminiuk

  2. Coordenação de Alimentos (COEAL), Universidade Tecnológica Federal do Paraná, Campus Ponta Grossa, Brazil

    Maria Helene Giovanetti Canteri

  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná, Brazil

    Daniel Granato

  4. Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil

    Giselle Maria Maciel

  5. Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil

    Bogdan Demczuk Junior

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  1. Simoni Spohr Venzon
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  2. Maria Helene Giovanetti Canteri
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  3. Daniel Granato
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  4. Bogdan Demczuk Junior
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  5. Giselle Maria Maciel
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  6. Ana Paula Stafussa
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  7. Charles Windson Isidoro Haminiuk
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Correspondence to Charles Windson Isidoro Haminiuk.

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Venzon, S.S., Canteri, M.H.G., Granato, D. et al. Physicochemical properties of modified citrus pectins extracted from orange pomace. J Food Sci Technol 52, 4102–4112 (2015). https://doi.org/10.1007/s13197-014-1419-2

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  • DOI: https://doi.org/10.1007/s13197-014-1419-2

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