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Some investigations on the pectin and amino acid composition of Dovyalis caffra W. fruit

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Abstract

Pectin was found in the fruits ofDovyalis caffra W. (3.7%). Acid hydrolysis of the isolated pectin material afforded galacturonic acid (63%), galactose (26.8%), arabinose (2.13%), xylose (1.42%), and rhamnose (0.3%). With sugar and acid, pectin gave a gel of 100-grade. The fruits were shown to contain 15 combined amino acids. Glutamic acid, aspartic acid, and leucine comprised 28.25, 13.56, and 10.60% of the total amino acid content, respectively.

Zusammenfassung

In Früchten derDovyalis caffra W. wurde Pektin in einer Menge von 3,7% gefunden. Säurehydrolyse des isolierten Pektins ergab Galakturonsäure (63%), Galaktose (26,8%), Arabinose (2,13%), Xylose (1,42%) und Rhamnose (0,3%). Mit Zucker und Säure ergab Pektin ein Gel von 100 Grad. Die Früchte enthielten 15 kombinierte Aminosäuren, davon Glutaminsäure, Asparaginsäure und Leucin (28,25, 13,56 und 10,60% des gesamten Aminosäuregehalts).

Résumé

Pectine a été trouvé dans les fruits deDovyalis caffra W. (3.7%). Le hydrolysise acide de la matière du pectine isolé a offré l'acide galacturonique (63%), galactose (26.8%), arabinose (2.13%), xylose (1.42%), et rhamnose (0.3%). Avec sucre et acide, pectine a donné un gel de 100-grade. Les fruits ont été manifesté comprendre 15 amino acides combinés. Acide glutamique, acide aspartique et leucine comprenant 28.25, 13.56, et 10.60% de contenant du total amino acide, successivement.

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Authors and Affiliations

  1. Lab. of Microbial Chemistry, Nat. Research Centre, Dokki, Cairo, Egypt

    A. F. Abdel-Fattah, D. A. Zaki & M. Edrees

Authors
  1. A. F. Abdel-Fattah
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  2. D. A. Zaki
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  3. M. Edrees
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Abdel-Fattah, A.F., Zaki, D.A. & Edrees, M. Some investigations on the pectin and amino acid composition of Dovyalis caffra W. fruit. Plant Food Hum Nutr 24, 311–316 (1975). https://doi.org/10.1007/BF01092217

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  • DOI: https://doi.org/10.1007/BF01092217

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