Evidence-Based Complementary and Alternative Medicine / 2019 / Article / Tab 2

Research Article

In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 2

Physicochemical characteristics of the different pectin extracts and their hydrolysates.

PectinProcedurePectin solutionPectin hydrolysate

2.515 minutes after addition of KOHFormation of transparent semi-gelNo formation of transparent semi-gel
Acidification with dilute HClGelatinous precipitate is formedGelatinous precipitate is not formed
Boil precipitate for 5 minutes at 100°CPrecipitate becomes cloudyPrecipitate does not become cloudy

415 minutes after addition of KOHFormation of transparent semi-gelNo formation of transparent semi-gel
Acidification with dilute HClGelatinous precipitate is formedGelatinous precipitate not formed
Boil precipitate for 5 minutes at 100°CPrecipitate becomes cloudyPrecipitate does become cloudy

Commercial pectin15 minutes after addition of KOHFormation of transparent semi-gelNo formation of transparent semi-gel
Acidification with dilute HClGelatinous precipitate is formedGelatinous precipitate is not formed
Boil precipitate for 5 minutes at 100°CPrecipitate becomes cloudyPrecipitate does not become cloudy

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