Taboada Valdés, Edelio; Fisher, P.; Jara, R.; Zuñiga, E.; Gidekel, Manuel; Cabrera, J. C.; Pereira, E.; Gutierrez-Moraga, A.; Villalonga, R.; Cabrera, G.

Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

datacite.alternateIdentifier.citation	Food Chemistry , Vol. 123, Nº3, 669-678, 2010	es
datacite.alternateIdentifier.doi	10.1016/j.foodchem.2010.05.030	es
datacite.creator	Taboada Valdés, Edelio
datacite.creator	Fisher, P.
datacite.creator	Jara, R.
datacite.creator	Zuñiga, E.
datacite.creator	Gidekel, Manuel
datacite.creator	Cabrera, J. C.
datacite.creator	Pereira, E.
datacite.creator	Gutierrez-Moraga, A.
datacite.creator	Villalonga, R.
datacite.creator	Cabrera, G.
datacite.date	2010
datacite.date.issued	2012-03-04
datacite.subject	Murta	es
datacite.subject	Pectina	es
datacite.subject	Extracción de polisacáridos	es
datacite.title	Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits	es
dc.date.accessioned	2012-03-04T05:11:03Z
dc.date.available	2012-03-04T05:11:03Z
dc.description.abstract	Cell walls polysaccharides from murta fruit (Ugni molinae Turcz), an endemic Chilean species with relevant food uses, were fractionated by water, ammonium oxalate, hot diluted HCl and cold diluted NaOH extractions. The polysaccharide fractions were analysed for monosaccharide composition and physicochemical properties. Pectic substances were found in all extracts, but mainly in the oxalate and acid soluble fractions, in which they appear as homogalacturonan polymers. Murta pectin was further extracted by hot diluted acid treatment using industrial conditions, yielding 30% by weight of dry fruit. The polymer showed similar composition and physicochemical properties to those of commercial citrus pectin, presenting a galacturonic acid content of 70.9% (w/w), a molecular weight of 597. kDa, and a methoxylation degree of 57%. The FT-IR spectrum of murta pectin suggests the presence of ferulic acid residues on its structure and the NMR analysis confirmed the structure of this polysaccharide. It is concluded that murta fruit can be considered as a valuable source of high quality pectin. © 2010 Elsevier Ltd.	es
dc.format	PDF	es
dc.identifier.uri	https://repositoriodigital.uct.cl/handle/10925/846
dc.language.iso	en	es
dc.source	Food Chemistry	es
oaire.resourceType	Artículo de Revista	es
uct.carrera	Agronomía	es
uct.catalogador	pop	es
uct.comunidad	Recursos Naturales	es
uct.facultad	Facultad de Recursos Naturales	es
uct.indizacion	ISI	es