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Foods 2014, 3(1), 1-12; doi:10.3390/foods3010001
Article

Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace

1,*  and 2
1 Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lorougnon Guédé, BP 150 Daloa, Côte d'Ivoire 2 Polytechnique National Institute of Felix Houphouet Boigny, BP V79 Abidjan, Cote d'Ivoire
* Author to whom correspondence should be addressed.
Received: 19 August 2013 / Revised: 11 November 2013 / Accepted: 17 December 2013 / Published: 23 December 2013
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Abstract

Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%–25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained high amounts of galacturonic acid (GalA: 69.9%–84.5%) with some neutral sugars of which rhamnose (Rha: 1.3%–2.5%), arabinose (Ara: 2.6%–5.4%), and galactose (Gal: 4.7%–8.6%) were the main constituents. The degree of methoxylation (DM) was in the range of 28%–46% and was only slightly affected by the extractant strength, thereby indicating isolation of naturally low methoxy pectins (LMP). In terms of gelling capability, AOP yielded firmer Ca2+-mediated LMP gels than commercial citrus LMP with comparable DM. Cashew apple pomace, therefore, appears to be a potentially viable source for possible production of “non-chemically or enzymatically-tailored” LMP.
Keywords: cashew apple; low methoxy pectin; purification; molecular features; gelation cashew apple; low methoxy pectin; purification; molecular features; gelation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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Yapo, B.M.; Koffi, K.L. Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace. Foods 2014, 3, 1-12.

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