Physicochemical and antioxidant properties of pectin fractions extracted from lemon ( Citrus Eureka ) peels
文献类型： 外文期刊
作者： Su, Zhipeng 1 ; Liu, Yuchen 1 ; Kang, Lingtao 1 ; Chang, Xia 1 ; Tan, Xinjia 1 ; Shen, Dan 1 ; Wang, Xue 1 ; Wang, Hong-Hui 2 ; Li, Gaoyang 1 ;
作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Univ, Coll Biol, Changsha 410082, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China
关键词： Lemon peel; Pectin polysaccharide; Sequential extraction; Gel capacity; Antioxidative activity
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 268 卷
页码：
收录情况： SCI
摘要： Pectin, a natural polysaccharide, holds versatile applications in food and pharmaceuticals. However, there is a need for further exploration into extracting novel functional fractions and characterizing them thoroughly. In this study, a sequential extraction approach was used to obtain three distinct lemon pectin (LP) fractions from lemon peels ( Citrus Eureka ): LP extracted with sodium acetate (LP -SA), LP extracted with ethylenediaminetetraacetic acid (LP-EDTA), and LP extracted with sodium carbonate and sodium borohydride (LPSS). Comprehensive analysis revealed low methyl-esterification in all fractions. LP -SA and LP -SS displayed characteristics of rhamnogalacturonan-I type pectin, while LP-EDTA mainly consisted of homogalacturonan pectin. Notably, LP -SA formed self -aggregated particles with rough surfaces, LP-EDTA showed interlocking linear structures with smooth planes, and LP -SS exhibited branch chain structures with smooth surfaces. Bioactivity analysis indicated that LP -SA had significant apparent viscosity and ABTS radical scavenging activity, while both LP-EDTA and LP -SS showed excellent thermal stability according to thermogravimetric analysis (TGA). Furthermore, LP -SS exhibited remarkable gel -forming ability and significant hydroxyl free radicals scavenging activity. In conclusion, this study presents a novel method for extracting various lemon pectin fractions with unique structural and bioactive properties, contributing insights for advanced applications in the food and pharmaceutical sectors.
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