Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels
Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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International Pharmaceutical Excipients Council
2016-11-01
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| Series: | Journal of Excipients and Food Chemicals |
| Online Access: | https://jefc.scholasticahq.com/article/1123-preparation-and-characterization-of-pectin-hydroxamates-from-citrus-unshiu-peels |
| _version_ | 1797254407295860736 |
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| author | In Young Bae Hyun Jae Rha Suyong Lee Hyeon Gyu Lee |
| author_facet | In Young Bae Hyun Jae Rha Suyong Lee Hyeon Gyu Lee |
| author_sort | In Young Bae |
| collection | DOAJ |
| description | Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pectin showed 66.8% degree of esterification, 787.5 mg/g galacturonic acid, and 92 mg/g neutral sugars, which were composed of arabinose (53%), galactose (35%), glucose (5%), rhamnose (5%), and fructose (2%). Compared to the native
pectin, the FT-IR spectra of the hydroxamic acid derivatives showed two new absorption bands at 1,646 cm-1 (C=O) and 1,568 cm-1 (N-H). Specifically, the pectin derivatives with more hydroxamic acids were shown to have enhanced water solubility, upto two-fold higher than that of the native pectin. Thus, the introduction of hydroxamic acid into the pectin structure appears to be a useful tool for improving the solubility of pectin. |
| first_indexed | 2024-04-24T21:49:28Z |
| format | Article |
| id | doaj.art-ebfe42ac39874869b7251b67f25ee9e1 |
| institution | Directory Open Access Journal |
| issn | 2150-2668 |
| language | English |
| last_indexed | 2024-04-24T21:49:28Z |
| publishDate | 2016-11-01 |
| publisher | International Pharmaceutical Excipients Council |
| record_format | Article |
| series | Journal of Excipients and Food Chemicals |
| spelling | doaj.art-ebfe42ac39874869b7251b67f25ee9e12024-03-20T18:01:22ZengInternational Pharmaceutical Excipients CouncilJournal of Excipients and Food Chemicals2150-26682016-11-0123Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu PeelsIn Young BaeHyun Jae RhaSuyong LeeHyeon Gyu LeePectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pectin showed 66.8% degree of esterification, 787.5 mg/g galacturonic acid, and 92 mg/g neutral sugars, which were composed of arabinose (53%), galactose (35%), glucose (5%), rhamnose (5%), and fructose (2%). Compared to the native pectin, the FT-IR spectra of the hydroxamic acid derivatives showed two new absorption bands at 1,646 cm-1 (C=O) and 1,568 cm-1 (N-H). Specifically, the pectin derivatives with more hydroxamic acids were shown to have enhanced water solubility, upto two-fold higher than that of the native pectin. Thus, the introduction of hydroxamic acid into the pectin structure appears to be a useful tool for improving the solubility of pectin.https://jefc.scholasticahq.com/article/1123-preparation-and-characterization-of-pectin-hydroxamates-from-citrus-unshiu-peels |
| spellingShingle | In Young Bae Hyun Jae Rha Suyong Lee Hyeon Gyu Lee Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels Journal of Excipients and Food Chemicals |
| title | Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels |
| title_full | Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels |
| title_fullStr | Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels |
| title_full_unstemmed | Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels |
| title_short | Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels |
| title_sort | preparation and characterization of pectin hydroxamates from citrus unshiu peels |
| url | https://jefc.scholasticahq.com/article/1123-preparation-and-characterization-of-pectin-hydroxamates-from-citrus-unshiu-peels |
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