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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
Received: 19 August 2013; in revised form: 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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Yapo, B.M.; Koffi, K.L. Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace. Foods 2014, 3, 1-12.

AMA Style

Yapo BM, Koffi KL. Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace. Foods. 2014; 3(1):1-12.

Chicago/Turabian Style

Yapo, Beda M.; Koffi, Kouassi L. 2014. "Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace." Foods 3, no. 1: 1-12.


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