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A study on the composition of garlic skins and the structural features of the isolated pectic acid
Author(s) -
AbdelFattah A. F.,
Edrees M.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230708
Subject(s) - periodate , chemistry , pectin , rhamnose , hydrolysis , acid hydrolysis , polysaccharide , galactose , mannitol , composition (language) , lignin , biochemistry , food science , organic chemistry , chromatography , linguistics , philosophy
An investigation of the composition of garlic skins showed the presence of proteins, lipids, lignin, mannitol, pectin and polysaccharides. Garlic skins are rich in pectin (27%), combined rhamnose (11.42%) and galactose (5.6%). Periodate oxidation studies of pectic acid showed the absence of 1,3‐linked residues and branch points and indicated a linear galacturonan of 1,4‐linked D‐galacturonic acid. Chromatographic analyses were carried out on the hydrolysis products of pectic acid, which had been oxidised by periodate plus bromine, and also on those obtained after reduction of the periodate‐oxidised pectic acid.