Fractionation and characterisation of pectin-rich extracts from garlic biomass.
Allium sativum
Extraction
Garlic skin
NMR
Pectin
Polysaccharide
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2024
15 Mar 2024
Historique:
received:
31
07
2023
revised:
08
09
2023
accepted:
06
10
2023
medline:
3
11
2023
pubmed:
14
10
2023
entrez:
13
10
2023
Statut:
ppublish
Résumé
Polysaccharides from garlic waste leaf and skin biomass have been isolated using a sequential extraction protocol and characterised using constituent sugar composition and linkage analysis, spectroscopy, chromatography and dilute solution viscometry. The results revealed that the isolated polysaccharides were predominantly pectins. The predominant monosaccharide in all samples was galacturonic acid (>61 %), followed by galactose and rhamnose. The pectins extracted from skin biomass were mainly homogalacturonan (83-91 %), whereas those extracted from leaf biomass comprised both homogalacturonan (62-65 %) and rhamnogalacturonan-I (35-38 %). The degree of methyl esterification of uronic acids in all samples was 44-56 %. The peak molecular weight of the main polysaccharide population in each sample was ∼ 350 x10
Identifiants
pubmed: 37832418
pii: S0308-8146(23)02315-4
doi: 10.1016/j.foodchem.2023.137697
pii:
doi:
Substances chimiques
Pectins
89NA02M4RX
Polysaccharides
0
Galactose
X2RN3Q8DNE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137697Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.