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Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source

[Image: see text] Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant...

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Autores principales: Ciriminna, Rosaria, Fidalgo, Alexandra, Delisi, Riccardo, Tamburino, Alfredo, Carnaroglio, Diego, Cravotto, Giancarlo, Ilharco, Laura M., Pagliaro, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2017
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6044687/
https://www.ncbi.nlm.nih.gov/pubmed/30023570
http://dx.doi.org/10.1021/acsomega.7b01109
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author Ciriminna, Rosaria
Fidalgo, Alexandra
Delisi, Riccardo
Tamburino, Alfredo
Carnaroglio, Diego
Cravotto, Giancarlo
Ilharco, Laura M.
Pagliaro, Mario
author_facet Ciriminna, Rosaria
Fidalgo, Alexandra
Delisi, Riccardo
Tamburino, Alfredo
Carnaroglio, Diego
Cravotto, Giancarlo
Ilharco, Laura M.
Pagliaro, Mario
author_sort Ciriminna, Rosaria
collection PubMed
description [Image: see text] Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant variations. All polymers obtained are low-methoxyl pectins, with high contents in galacturonic acid regions. The degree of esterification (DE) of pectin extracted from different regions increases in the order waste < peel < outer skin for red orange, inverting for lemon. Thus, the pectins with the lowest DE are those extracted from red orange waste and lemon outer skin (∼25%). These findings open the route to nutraceutical- and pharmaceutical-grade pectins from citrus, in which the source fruit and its regions may be chosen, according to the desired DE.
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spelling pubmed-60446872018-07-16 Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source Ciriminna, Rosaria Fidalgo, Alexandra Delisi, Riccardo Tamburino, Alfredo Carnaroglio, Diego Cravotto, Giancarlo Ilharco, Laura M. Pagliaro, Mario ACS Omega [Image: see text] Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant variations. All polymers obtained are low-methoxyl pectins, with high contents in galacturonic acid regions. The degree of esterification (DE) of pectin extracted from different regions increases in the order waste < peel < outer skin for red orange, inverting for lemon. Thus, the pectins with the lowest DE are those extracted from red orange waste and lemon outer skin (∼25%). These findings open the route to nutraceutical- and pharmaceutical-grade pectins from citrus, in which the source fruit and its regions may be chosen, according to the desired DE. American Chemical Society 2017-11-16 /pmc/articles/PMC6044687/ /pubmed/30023570 http://dx.doi.org/10.1021/acsomega.7b01109 Text en Copyright © 2017 American Chemical Society This is an open access article published under an ACS AuthorChoice License (http://pubs.acs.org/page/policy/authorchoice_termsofuse.html) , which permits copying and redistribution of the article or any adaptations for non-commercial purposes.
spellingShingle Ciriminna, Rosaria
Fidalgo, Alexandra
Delisi, Riccardo
Tamburino, Alfredo
Carnaroglio, Diego
Cravotto, Giancarlo
Ilharco, Laura M.
Pagliaro, Mario
Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title_full Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title_fullStr Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title_full_unstemmed Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title_short Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source
title_sort controlling the degree of esterification of citrus pectin for demanding applications by selection of the source
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6044687/
https://www.ncbi.nlm.nih.gov/pubmed/30023570
http://dx.doi.org/10.1021/acsomega.7b01109
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