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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Minjares-Fuentes, R. Femenia, A. Garau, M. C. Meza-Velázquez, J. A. Simal, S. Rosselló, C. |
| Description | Country affiliation: Spain Author Affiliation: Minjares-Fuentes R ( Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.); Femenia A ( Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain. Electronic address: antoni.femenia@uib.es.); Garau MC ( Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.); Meza-Velázquez JA ( Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango., Av. Artículo 123 S/N, Fracc. Filadelfia, 35010, Gómez Palacio, Dgo., Mexico.); Simal S ( Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.); Rosselló C ( Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.) |
| Abstract | An ultrasound-assisted procedure for the extraction of pectins from grape pomace with citric acid as the extracting agent was established. A Box-Behnken design (BBD) was employed to optimize the extraction temperature (X1: 35-75°C), extraction time (X2: 20-60 min) and pH (X3: 1.0-2.0) to obtain a high yield of pectins with high average molecular weight (MW) and degree of esterification (DE) from grape pomace. Analysis of variance showed that the contribution of a quadratic model was significant for the pectin extraction yield and for pectin MW whereas the DE of pectins was more influenced by a linear model. An optimization study using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. According to the RSM model, the highest pectin yield (â¼32.3%) can be achieved when the UAE process is carried out at 75°C for 60 min using a citric acid solution of pH 2.0. These pectic polysaccharides, composed mainly by galacturonic acid units (<97% of total sugars), have an average MW of 163.9 kDa and a DE of 55.2%. Close agreement between experimental and predicted values was found. These results suggest that ultrasound-assisted extraction could be a good option for the extraction of functional pectins with citric acid from grape pomace at industrial level. |
| File Format | HTM / HTML |
| ISSN | 01448617 |
| Volume Number | 106 |
| e-ISSN | 18791344 |
| Journal | Carbohydrate Polymers |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2014-06-15 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Biochemistry__semicolon__materials Discipline Science Citric Acid Pharmacology Pectins Isolation & Purification Solvents Sonication Methods Vitis Chemistry Cell Fractionation Cell Wall Diffusion Esters Analysis Hexuronic Acids Microscopy, Electron, Scanning Models, Chemical Molecular Weight Ultrasonography Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Materials Chemistry Polymers and Plastics |
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