Extraction and physicochemical characterization of pectin of rose grape Red Globe variety

Autores
Laborde, Mariana Belén; Tasca, Julia Elena; Barreto, Gastón Pablo; Pagano, Ana Maria
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm-1) and free (COO-, 1 640 cm-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq-1), free acidity (0.69 ± 0.01 meq·g-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.
Fil: Laborde, Mariana Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina
Fil: Tasca, Julia Elena. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Barreto, Gastón Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
Materia
RED GLOBE
ROSE GRAPE
PECTINS PROPERTIES
DEGREE OF ESTERIFICATION
FOURIER TRANSFORM INFRARED SPECTROCOPY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/140838
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/140838
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Extraction and physicochemical characterization of pectin of rose grape Red Globe varietyLaborde, Mariana BelénTasca, Julia ElenaBarreto, Gastón PabloPagano, Ana MariaRED GLOBEROSE GRAPEPECTINS PROPERTIESDEGREE OF ESTERIFICATIONFOURIER TRANSFORM INFRARED SPECTROCOPYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm-1) and free (COO-, 1 640 cm-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq-1), free acidity (0.69 ± 0.01 meq·g-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.Fil: Laborde, Mariana Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; ArgentinaFil: Tasca, Julia Elena. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Barreto, Gastón Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; ArgentinaFil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaVup Food Research Inst2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/140838Laborde, Mariana Belén; Tasca, Julia Elena; Barreto, Gastón Pablo; Pagano, Ana Maria; Extraction and physicochemical characterization of pectin of rose grape Red Globe variety; Vup Food Research Inst; Journal of Food and Nutrition Research; 59; 4; 12-2020; 323-3311336-8672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/download.php?bulID=2086info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:04:16Zoai:ri.conicet.gov.ar:11336/140838instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:04:16.624CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
spellingShingle Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
Laborde, Mariana Belén
RED GLOBE
ROSE GRAPE
PECTINS PROPERTIES
DEGREE OF ESTERIFICATION
FOURIER TRANSFORM INFRARED SPECTROCOPY
title_short Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_full Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_fullStr Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_full_unstemmed Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
title_sort Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
dc.creator.none.fl_str_mv Laborde, Mariana Belén
Tasca, Julia Elena
Barreto, Gastón Pablo
Pagano, Ana Maria
author Laborde, Mariana Belén
author_facet Laborde, Mariana Belén
Tasca, Julia Elena
Barreto, Gastón Pablo
Pagano, Ana Maria
author_role author
author2 Tasca, Julia Elena
Barreto, Gastón Pablo
Pagano, Ana Maria
author2_role author
author
author
dc.subject.none.fl_str_mv RED GLOBE
ROSE GRAPE
PECTINS PROPERTIES
DEGREE OF ESTERIFICATION
FOURIER TRANSFORM INFRARED SPECTROCOPY
topic RED GLOBE
ROSE GRAPE
PECTINS PROPERTIES
DEGREE OF ESTERIFICATION
FOURIER TRANSFORM INFRARED SPECTROCOPY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm-1) and free (COO-, 1 640 cm-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq-1), free acidity (0.69 ± 0.01 meq·g-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.
Fil: Laborde, Mariana Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina
Fil: Tasca, Julia Elena. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Barreto, Gastón Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina
Fil: Pagano, Ana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
description In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were evaluated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm-1) and free (COO-, 1 640 cm-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq-1), free acidity (0.69 ± 0.01 meq·g-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.
publishDate 2020
dc.date.none.fl_str_mv 2020-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/140838
Laborde, Mariana Belén; Tasca, Julia Elena; Barreto, Gastón Pablo; Pagano, Ana Maria; Extraction and physicochemical characterization of pectin of rose grape Red Globe variety; Vup Food Research Inst; Journal of Food and Nutrition Research; 59; 4; 12-2020; 323-331
1336-8672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/140838
identifier_str_mv Laborde, Mariana Belén; Tasca, Julia Elena; Barreto, Gastón Pablo; Pagano, Ana Maria; Extraction and physicochemical characterization of pectin of rose grape Red Globe variety; Vup Food Research Inst; Journal of Food and Nutrition Research; 59; 4; 12-2020; 323-331
1336-8672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.vup.sk/en/download.php?bulID=2086
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Vup Food Research Inst
publisher.none.fl_str_mv Vup Food Research Inst
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269847510056960
score 13.13397

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