Research Article
The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid
Table 1
Yield and chemical properties of the pectin fractions studied.
| | Pectin fraction | BO-P | DC-P | AC-P | CA-P | AP |
| | Yield | 0.33 | 0.51 | 0.35 | 0.29 | — | | Monosaccharide composition (g/100 g dry solid) | | Galacturonic acid | 38.6 | 48.6 | 41.4 | 74.1 | 77.0 | | Arabinose | 14.1 | 8.6 | 4.3 | 2.1 | 4.1 | | Galactose | 8.5 | 15.6 | 17.6 | 2.2 | 8.3 | | Rhamnose | 3.7 | 3.9 | 2.2 | 1.3 | 1.5 | | Xylose | 2.4 | 1.1 | 1.0 | 1.1 | 1.9 | | Mannose | 0.2 | 0.2 | 0.2 | — | 0.1 | | Glucose | 0.8 | 0.5 | 0.6 | 0.5 | 2.9 | | DM (molar%) | 76 | 51 | 66 | 56 | 73 | | Molecular weight | | | | | | | Mn (kDa) | 43 | 79 | 109 | 120 | 49 | | Mw (kDa) | 351 | 827 | 900 | 571 | 452 | | Mw/Mn | 8 | 11 | 8 | 5 | 9 |
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Yield is calculated per weight of fresh weight; DM, degree of methyl esterification; commercial pectin.
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