EXTRACTION AND CHARACTERIZATION OF PECTIN FROM FRESH GLOBE ARTICHOKE AND CANNED ARTICHOKE WASTE | Zendy

Çağatay Ceylan | Zendy; Oğuz Bayraktar | Zendy; Erhan Atci | Zendy; Şahin Sarrafi | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

EXTRACTION AND CHARACTERIZATION OF PECTIN FROM FRESH GLOBE ARTICHOKE AND CANNED ARTICHOKE WASTE

Author(s) -

Çağatay Ceylan,

Oğuz Bayraktar,

Erhan Atci,

Şahin Sarrafi

Publication year - 2017

Publication title -

gida / the journal of food

Language(s) - English

Resource type - Journals

eISSN - 1309-6273

pISSN - 1300-3070

DOI - 10.15237/gida.gd17015

Subject(s) - jerusalem artichoke , pectin , extraction (chemistry) , food science , characterization (materials science) , botany , chemistry , microbiology and biotechnology , horticulture , biology , materials science , chromatography , nanotechnology

The pectin contents of fresh globe artichoke (stem, receptacle, and bract) and waste of artichoke canning industry were investigated. The highest pectin amount was found in the stem part of fresh globe artichoke (6.42%) with the highest amount of anhydrogalacturonic acid (AGA) and anhydrouronic acid (AUA) content. The pectin yields of receptacle and bract parts were found to be 5.31 and 4.55%, respectively. The pectin yield from the industrial waste was the lowest, 4.43%. The highest ash content (5.65 %) along with the lowest anhydrouronic acid amount (73.28%) indicated the lowest purity for the industrial waste. The degrees of esterification for the pectin obtained from the stem, receptacle and bract parts were 55.26%, 52.26%, and 56.17%, respectively indicating the presence of high methyl-esterified (HM) pectin. The pectin from the industrial waste had the lowest degree of esterification (46.02%). The FTIR results indicated that acid processing affected the structural properties of pectin from the industrial waste with higher methoxyl content and esterification degree.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research