Skip to main content
SpringerLink
Log in

Characterization of Cell Wall Polysaccharides of Cherry (Prunus cerasus var. Schattenmorelle) Fruit and Pomace

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The polysaccharide composition of cell wall of sour cherry (Prunus cerasus var. Schattenmorelle) fruit and pomace was investigated. Furthermore, the alcohol insoluble solids composition of ‘Kelleriis’ and ‘Dobreczyn Botermo’ varieties were studied too. Yield of alcohol insoluble solids for fruits was lower than 10%, and for pomaces circa 50%. Uronic acid was the main pectin component of alcohol insoluble solids. Enzymes used as juice processing aids decreased the content of uronic acid. Araban and galactan side chains bonded tightly to cellulose presence was suggested by high content of arabinose and galactose in hemicellulose fraction. The process of drying at below 70 °C did not influence polysaccharide composition of sour cherry pomaces. Alcohol insoluble solids of fruits expressed higher hydration properties than of pomaces.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Abbreviations

AIS:

Alcohol insoluble solids

TDF:

Total dietary fibre

WBC:

Water binding capacity of the AIS

DM:

Degree of methylation

WSP:

Water soluble pectins

CDTA:

Chelating agent soluble pectins

DASP:

Diluted alkali soluble pectins

CASP:

Concentrated alkali soluble polysaccharides

WR:

Water residue

References

  1. Fils-Lycaon B, Buret M (1990) Loss of firmness and changes in pectic fractions during ripening and overripening of sweet cherry. HortScience 25:777–778

    Google Scholar 

  2. Facteau TJ (1982) Relationship of soluble solids, alcohol-insoluble solids, fruit calcium, and pectin levels to firmness and surface pitting in ‘Lambert’ and ‘Bing’ sweet cherry fruit. J Am Soc Horticultural Sci 107:151–154

    CAS  Google Scholar 

  3. Barbier M, Thibault J-F (1982) Pectin substances of cherry fruits. Phytochemistry 21:111–115

    Article  CAS  Google Scholar 

  4. Fügel R, Carle R, Schieber A (2004) A novel approach to quality and authenticity control of fruit products using fractionation and characterisation of cell wall polysaccharides. Food Chem 87:141–150

    Article  Google Scholar 

  5. Grigelmo-Miguel N, Martin-Belloso O (1999) Comparison of dietary fibre from by products of processing fruits and greens and from cereals. Lebensm- Wiss Technol 32:503–508

    Article  CAS  Google Scholar 

  6. Nawirska A, Kwaśniewska M (2005) Dietary fibre fractions from fruit and vegetable processing waste. Food Chem 91:221–225

    Article  CAS  Google Scholar 

  7. Renard CMGC (2005) Variability in cell wall preparations: quantification and comparison of common methods. Carbohydr Polym 60:515–522

    Article  CAS  Google Scholar 

  8. AOAC (1984) Official method 985.29 total dietary fiber in food and food products. Official methods of analysis, 14th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  9. AACC (2003) Method 46–13. International methods of analysis, 10th edn. American Association of Cereal Chemists, St Paul

    Google Scholar 

  10. Renard CMGC, Ginies C (2009) Composition of plum cell walls: comparison of the skin and flesh of 5 varieties. Food Chem 114:1042–1049

    Article  CAS  Google Scholar 

  11. Fry SC (1988) Wall polymers: extraction and fraction. In: The growing plant cell wall: chemical and metabolic analysis Longman Scientific & Technical and Wiley, J., & Sons, New York, pp. 49–101

  12. Massiot P, Renard CMGC (1997) Composition, physico-chemical properties and enzymatic degradation of fibres prepared from different tissues of apple. Lebensm-Wiss Technol 30:800–806

    Article  CAS  Google Scholar 

  13. Saeman JF, Moore WE, Mitchell RL, Millet MA (1954) Techniques for the determination of pulp constituents by quantitative paper chromatography. TAPPI 37:336–343

    CAS  Google Scholar 

  14. Englyst HN, Cummings JH (1984) Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 109:937–942

    Article  CAS  Google Scholar 

  15. Blumenkrantz N, Asboe-Hansen G (1973) New method for quantitative determination of uronic acids. Anal Biochem 54:484–489

    Article  CAS  Google Scholar 

  16. Jain N, Dhawan K, Malhotra S, Singh R (2003) Biochemistry of fruit ripening of guava (Psidium guajava L.) compositional and enzymatic changes. Plant Foods Hum Nutr 58:309–315

    Article  CAS  Google Scholar 

  17. Box GEP, Hunter WG, Hunter JS (1978) Statistics for experimenters, an introduction to design, data analysis and model building. Wiley, New-York, p 352

    Google Scholar 

  18. Landbo A-K, Kaack K, Meyer AS (2007) Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Inn Food Sci Emer Techn 8:135–142

    Article  CAS  Google Scholar 

  19. Kosmala M, Kołodziejczyk K, Markowski J, Mieszczakowska, Ginies C, Renard CMGC (2009) Co-products of black currant and apple juice production: hydration properties and polysaccharide composition. LWT-Food Sci Technol doi:10.1016/j.lwt.2009.06.016

  20. Zykwinska A, Thibault J-F, Ralet M-C (2007) Organization of pectic arabinan and galactan side chains in association with cellulose microfibrils in primary cell walls and related models envisaged. J Exp Bot 58:1795–1802

    Article  CAS  Google Scholar 

  21. Taillan E, Ambid C, Pech JC, Raynal J (1992) Demethylation of pectic substances: relationship to methylesterase activity during brine storage of cherries. J Food Sci 57:682–685

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work is part of the ISAFRUIT project funded by the European Commission under the Thematic Priority 5–Food Quality and Safety of the 6th Framework Programme of RTD (Contract no. FP6-FOOD–CT-2006-016279).

Disclaimer

The views and opinions expressed in this publication are purely those of the writers and may not in any circumstances be regarded as stating an official position of the European Commission.

Author information

Authors and Affiliations

  1. Institute of Chemical Technology of Food, Technical University of Łódź, ul. B. Stefanowskiego 4/10, 90-924, Łódź, Poland

    Monika Kosmala, Joanna Milala & Krzysztof Kołodziejczyk

  2. Research Institute of Pomology and Floriculture, ul. Pomologiczna 18, Skierniewice, Poland

    Jarosław Markowski & Monika Mieszczakowska

  3. UMR408 Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon, 84000, Avignon, France

    Christian Ginies & Catherine M. G. C. Renard

Authors
  1. Monika Kosmala
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Joanna Milala
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Krzysztof Kołodziejczyk
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jarosław Markowski
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Monika Mieszczakowska
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Christian Ginies
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Catherine M. G. C. Renard
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Monika Kosmala.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kosmala, M., Milala, J., Kołodziejczyk, K. et al. Characterization of Cell Wall Polysaccharides of Cherry (Prunus cerasus var. Schattenmorelle) Fruit and Pomace. Plant Foods Hum Nutr 64, 279–285 (2009). https://doi.org/10.1007/s11130-009-0134-z

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-009-0134-z

Keywords

Search

Navigation