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

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.

This is a preview of subscription content, access via your institution.

References

  1. Abdel-Fattah, A.F. & Edrees, M. (1968). The pectic substances of the pigmented onion skins. I. Characteristics and acid decomposition products.J. Chem. U. A. R. 11:383–389.

    Google Scholar 

  2. Abdel-Fattah, A.F. & Edrees, M. (1971). Chemical investigations on some constituents of pigmented onion skins.J. Sci. Fd & Agric. 22:298–300.

    Google Scholar 

  3. Abdel-Fattah, A.F. & Edrees, M. (1972). A study on the composition of garlic skins and the structural features of the isolated pectic acid.J. Sci. Fd & Agric. 23:871–877.

    Google Scholar 

  4. Bitter, T. & Muir, H.M. (1962). A modified uronic acid carbazole reaction.Analyt. Biochem. 4:330–334.

    PubMed  Google Scholar 

  5. Bourne, E.J., Johnson, P.G. & Percival, E. (1970). The water soluble polysaccharides ofCladophora rupestris. Part IV. Autohydrolysis, methylation of the partially desulphated material, and correlation with the results from Smith degradation.J. Chem. Soc. (C)):1561–1569.

    Google Scholar 

  6. Brown, A.H. (1946). Determination of pentose in the presence of large quantities of glucose.Arch. Biochem. 11:269–278.

    Google Scholar 

  7. Dische, Z. & Shettles, L.B. (1948). A specific color reaction of methyl pentoses and a spectrophotometric micromethod for their determination.J. Biol. Chem. 175:595–603.

    Google Scholar 

  8. Dische, Z., Shettles, L.B. & Osnos, M. (1949). New specific color reactions of hexoses and spectrophotometric micromethods for their determination.Arch. Biochem. 22:169–184.

    Google Scholar 

  9. Giri, K.V., Radhakrishnan, A.N. & Vaidyanathan, C.S. (1952). Some factors influencing the quantitative determination of amino acids separated by circular paper chromatography.Anal. Chem. 24:1677–1678.

    Google Scholar 

  10. Haug, A. & Larsen, B. (1962). Quantitative determination of the uronic acid composition of alginates.Acta Chem. Scand. 6:1908–1918.

    Google Scholar 

  11. Kertesz, Z.I. (1951). The Pectic Substances, Interscience Publishers, Inc., New York, p. 484.

    Google Scholar 

  12. Partridge, S.M. (1948). Filter paper partition chromatography of sugars. I. General description and application to the qualitative analysis of sugars in apple juice, egg white and foetal blood of sheep.Biochem. J. 42:238–250.

    Google Scholar 

  13. Slotto, K.H. & Primosigh, J. (1951). Amino acid composition of crotoxin.Nature 168:696–697.

    PubMed  Google Scholar 

  14. Taha, E.M., Wöger, K. & Abdel-Fattah, A.F. (1962–1963). The pectic substances of Egyptian citrus fruits. I. Factors influencing the extraction of pectin from shammouti oranges. Bull. De L'Institut D'Egypte VLIV: 47–60.

    Google Scholar 

Download references

Author information

Affiliations

Authors

Rights and permissions

Reprints and Permissions

About this article

Cite this article

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

Download citation

Keywords

  • Xylose
  • Leucine
  • Galactose
  • Acide Glutamique
  • Pectin