BibTex RIS Kaynak Göster

Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-2, 1818 - 1824, 01.03.2014

İvanka Petrova Nadezhda Petkova Kadime Kyobashıeva Panteley Denev Apostol Sımıtchıev Mina Todorova Nina Dencheva

Öz

Celery (Apium graveolens var. rapaceum D. C.) is rich source of biologically active substances, widely used worldwide in human nutrition. In the current research, pectic polysaccharide has been isolated from celery tubers by ultrasound-assisted extraction with an aqueous ammonium oxalate. The obtained pectin has been characterized as highly methoxylated (HM) with degree of esterification (DE) 75 % and anhydrouronic acid content (AUАC) 57 %, respectively. Furthermore, the rheological properties of this pectic polysaccharide have been investigated. The effect of pectin concentration – 0.4; 0.6; 0.8 and 1 % and oil phase 30, 40 and 50 % on dispersibility and stability of the resulting emulsions have been evaluated. It has been found that isolated pectic polysaccharide from celery tubers influence significantly on the rheological behavior of the emulsion and they characterized as non-Newtonians fluids. Because of the impressive emulsion stabilization properties of celery pectin as dietary fiber, we recommend its application for preparation of food emulsion with improved nutritional value and health benefits

Anahtar Kelimeler

Pectic polysaccharides celery tubers ultrasonic extraction emulsions rheology

Kaynakça

  • Aleksic, M., 1984. Knowing the materials, University in Nis, Technological faculty in Leskovac 182- 186.
  • Bhimanagouda P. S, Brodbelt J. S., Miller E. G., Turner N.D., 2006. in: Potential Health Benefits of Citrus, ACS Sym. Ser., 936, 1.
  • Brumer K (2006). Rheology essentials of cosmetic and food emulsions. Berlin: Springer
  • Denev P., Kirtchev N., Panchev, I, Characteristika pectinovih veshtestva proizvodstve sokov, Lesnie biologicheski aktivni международной Хабаровск: ФГУ «Даль НИИЛХ», 2004. 153 – 155. v othodah pri resursi Материалы II конференции.
  • Einhorn-Stoll, Dr. U., Glasenapp, N., Knuzek, H., 1996. Modified pectins in whey protein emulsions, Food/Nahrung 40(2):60–67.
  • Food Chemical Codex, 2004. 5th ed., National academic press, Washington, D.C., N.Y. Press, USA. 322-323
  • Georgiev, Y., Ognyanov, M., Yanakieva, I., Kussovski, V., Kratchanova, M., 2012. Isolation, characterization and modification of citrus pectins. J. BioSci. Biotech. 1(3):223–233.
  • Hansen K., Thuesen, A., Sİderberg, J., 2001. Enzyme Assay for Identification of Pectin and Pectin Derivatives, PectateLyase. Journal of AOAC International 84(6):1851 – 1854. Recombinant
  • Herrmann, K., 1996. Inhaltsstoffe des sellerie. [The organic contituens of celery]. Die Industrielle Obst Gemüseverwert 7:223-227 [in German].
  • Kochetkov, A., 1992. Some aspects of pectin. Food industry 7:28-29.
  • Kulier, I., 1996, Standard Euro-food composition tables (Zagreb: Croatian Farmer):43–44.
  • Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J., 2003. Emulsion stabilizing properties of pectin. Food Hydrocolloids 17(4):455–462.
  • Marković, J., Stojiljković, S., Mitić, N., 2009. Convective drying of the root and leaves of the parsley and celery, Journal of Agricultural Sciences 54 (3):205-212.
  • Ognyanov, M., Georgiev Y., Yanakieva, I., Kussovski, V., Kratchanova, M., 2014. Chemical composition activity of enzyme-modified citrus pectins. Bulgarian Chemical Communications 46 A:79 – 87
  • Ovodova, R., Golovchenko, V., Popov S., Popova, G., Paderin, N., Shashkov, A., Ovodov, Y., 2009. Chemical inflammatory activity polysaccharide isolated from celery stalks. Food Chemistry 114:610-615 and of pectic
  • Panchev, I., Kirchev, N., Kratchanov, C., 1988. Improving pectin technology. II. Extraction using ultrasonic treatment. International Journal of food sience and Technology 23:337-341.
  • Panchev, I., Kirtchev N., Kratchanov Chr., 1994. On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment. Food Hydrocolloids 8(1): 9-17
  • Popova, M., Kratchanov, Ch., Panchev, I., 1993. An opportunity for simultaneous purification and deesterification of pectic substances. Food Hydrocolloids 7(2):103-112.
  • Quemada, D. and C. Berli. 2002. Energy of interaction in colloids and its implications in rheological modeling. Advances in Colloid and Interface Science. 98(1): 51-85.
  • Ralet M.-Ch.Crépeau M.-J., Bonnin E., 2008. Evidence for a blockwise distribution of acetyl groups onto homogalacturonansfrom a commercial sugar beet (Beta vulgaris) pectin. Phytochemistry 69:1903–1909.
  • Renard, C., Cre´peau M., Thibault J., 1995. Structure repeating of rhamnogalacturonic backbone of apple, beet and citrus pectins. Carbohydrate Research 275:155–165. in the
  • Renard, CMGC, Jarvis, MC. 1999. A cross- polarization, nuclear-magnetic-resonance polysaccharidesin sugar beet cell walls. Plant Physiology 119, 1315–1322. 13C- study of
  • Ridley, B.L., O’Neill, M.A., Mohnen, D., 2001. Pectins: oligogalacturonide-related Phytochemistry 57:929–967. and signalling. Studies Investigation of water, oxalate, and sodium hydroxide soluble celery (Apium graveolens) polysaccharides: pectic polysaccharides. J. Agric. Food Chem. 38 (1):70–74 vegetables.
  • Souci S, Fachmann W, Kraut H, 2000, Food composition and nutrition tables 6th edn. (eds) Lebensmittelchemie, Garching b. MȌunchen, Medpharm Scientific Publishing, Stuttgart, Germany (Boca Raton, London, New York, Washington, DC: CRC Press), 681–682
  • Szymanska-Chargot, M., Zdunek, A., 2013. Use of IR- FT Spectra and PCA to bulk characterization of cell wall residues of fruits and vegetables along a fraction process. Food Biophysics 8:29-42. T. Tadros, 2011. Interparticle inconcentrated suspensions and their bulk (Rheological) properties. Advances in Colloid and Interface Science 168:263–277.
  • Voragen, A., Coenen, G-J, Verhoef, R., Schols H. 2009. Pectin a versatile polysaccharide present in plant cell walls. J. Struct. Chem. 20:263-275.
  • Willats, W.G.T., McCartney, L., Mackie, W., Knox, J.P.,2001. Pectins: cell biology and prospects for functional analysis. Plant Mol. Biol. 47:9– 27.
  • Zhang, L., Ye, X., Ding, T., Sun, X., Xu, Y., Liu, D., 2013. Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin. Ultrasonic Sonochemistry 20: 222-231.
  • Zykwinska, A., Thibault J., Ralet, M., 2007. Organization of pectic arabinan and galactan sidechains in association with cellulose microfibrils in primary cell walls and related models envisaged. Journal of Experimental Botany 58 (7):1795–1802

Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-2, 1818 - 1824, 01.03.2014

İvanka Petrova Nadezhda Petkova Kadime Kyobashıeva Panteley Denev Apostol Sımıtchıev Mina Todorova Nina Dencheva

Öz

Anahtar Kelimeler

-

Kaynakça

  • Aleksic, M., 1984. Knowing the materials, University in Nis, Technological faculty in Leskovac 182- 186.
  • Bhimanagouda P. S, Brodbelt J. S., Miller E. G., Turner N.D., 2006. in: Potential Health Benefits of Citrus, ACS Sym. Ser., 936, 1.
  • Brumer K (2006). Rheology essentials of cosmetic and food emulsions. Berlin: Springer
  • Denev P., Kirtchev N., Panchev, I, Characteristika pectinovih veshtestva proizvodstve sokov, Lesnie biologicheski aktivni международной Хабаровск: ФГУ «Даль НИИЛХ», 2004. 153 – 155. v othodah pri resursi Материалы II конференции.
  • Einhorn-Stoll, Dr. U., Glasenapp, N., Knuzek, H., 1996. Modified pectins in whey protein emulsions, Food/Nahrung 40(2):60–67.
  • Food Chemical Codex, 2004. 5th ed., National academic press, Washington, D.C., N.Y. Press, USA. 322-323
  • Georgiev, Y., Ognyanov, M., Yanakieva, I., Kussovski, V., Kratchanova, M., 2012. Isolation, characterization and modification of citrus pectins. J. BioSci. Biotech. 1(3):223–233.
  • Hansen K., Thuesen, A., Sİderberg, J., 2001. Enzyme Assay for Identification of Pectin and Pectin Derivatives, PectateLyase. Journal of AOAC International 84(6):1851 – 1854. Recombinant
  • Herrmann, K., 1996. Inhaltsstoffe des sellerie. [The organic contituens of celery]. Die Industrielle Obst Gemüseverwert 7:223-227 [in German].
  • Kochetkov, A., 1992. Some aspects of pectin. Food industry 7:28-29.
  • Kulier, I., 1996, Standard Euro-food composition tables (Zagreb: Croatian Farmer):43–44.
  • Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J., 2003. Emulsion stabilizing properties of pectin. Food Hydrocolloids 17(4):455–462.
  • Marković, J., Stojiljković, S., Mitić, N., 2009. Convective drying of the root and leaves of the parsley and celery, Journal of Agricultural Sciences 54 (3):205-212.
  • Ognyanov, M., Georgiev Y., Yanakieva, I., Kussovski, V., Kratchanova, M., 2014. Chemical composition activity of enzyme-modified citrus pectins. Bulgarian Chemical Communications 46 A:79 – 87
  • Ovodova, R., Golovchenko, V., Popov S., Popova, G., Paderin, N., Shashkov, A., Ovodov, Y., 2009. Chemical inflammatory activity polysaccharide isolated from celery stalks. Food Chemistry 114:610-615 and of pectic
  • Panchev, I., Kirchev, N., Kratchanov, C., 1988. Improving pectin technology. II. Extraction using ultrasonic treatment. International Journal of food sience and Technology 23:337-341.
  • Panchev, I., Kirtchev N., Kratchanov Chr., 1994. On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment. Food Hydrocolloids 8(1): 9-17
  • Popova, M., Kratchanov, Ch., Panchev, I., 1993. An opportunity for simultaneous purification and deesterification of pectic substances. Food Hydrocolloids 7(2):103-112.
  • Quemada, D. and C. Berli. 2002. Energy of interaction in colloids and its implications in rheological modeling. Advances in Colloid and Interface Science. 98(1): 51-85.
  • Ralet M.-Ch.Crépeau M.-J., Bonnin E., 2008. Evidence for a blockwise distribution of acetyl groups onto homogalacturonansfrom a commercial sugar beet (Beta vulgaris) pectin. Phytochemistry 69:1903–1909.
  • Renard, C., Cre´peau M., Thibault J., 1995. Structure repeating of rhamnogalacturonic backbone of apple, beet and citrus pectins. Carbohydrate Research 275:155–165. in the
  • Renard, CMGC, Jarvis, MC. 1999. A cross- polarization, nuclear-magnetic-resonance polysaccharidesin sugar beet cell walls. Plant Physiology 119, 1315–1322. 13C- study of
  • Ridley, B.L., O’Neill, M.A., Mohnen, D., 2001. Pectins: oligogalacturonide-related Phytochemistry 57:929–967. and signalling. Studies Investigation of water, oxalate, and sodium hydroxide soluble celery (Apium graveolens) polysaccharides: pectic polysaccharides. J. Agric. Food Chem. 38 (1):70–74 vegetables.
  • Souci S, Fachmann W, Kraut H, 2000, Food composition and nutrition tables 6th edn. (eds) Lebensmittelchemie, Garching b. MȌunchen, Medpharm Scientific Publishing, Stuttgart, Germany (Boca Raton, London, New York, Washington, DC: CRC Press), 681–682
  • Szymanska-Chargot, M., Zdunek, A., 2013. Use of IR- FT Spectra and PCA to bulk characterization of cell wall residues of fruits and vegetables along a fraction process. Food Biophysics 8:29-42. T. Tadros, 2011. Interparticle inconcentrated suspensions and their bulk (Rheological) properties. Advances in Colloid and Interface Science 168:263–277.
  • Voragen, A., Coenen, G-J, Verhoef, R., Schols H. 2009. Pectin a versatile polysaccharide present in plant cell walls. J. Struct. Chem. 20:263-275.
  • Willats, W.G.T., McCartney, L., Mackie, W., Knox, J.P.,2001. Pectins: cell biology and prospects for functional analysis. Plant Mol. Biol. 47:9– 27.
  • Zhang, L., Ye, X., Ding, T., Sun, X., Xu, Y., Liu, D., 2013. Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin. Ultrasonic Sonochemistry 20: 222-231.
  • Zykwinska, A., Thibault J., Ralet, M., 2007. Organization of pectic arabinan and galactan sidechains in association with cellulose microfibrils in primary cell walls and related models envisaged. Journal of Experimental Botany 58 (7):1795–1802
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

İvanka Petrova Bu kişi benim

Nadezhda Petkova Bu kişi benim

Kadime Kyobashıeva Bu kişi benim

Panteley Denev Bu kişi benim

Apostol Sımıtchıev Bu kişi benim

Mina Todorova Bu kişi benim

Nina Dencheva Bu kişi benim

Yayımlanma Tarihi 1 Mart 2014
Gönderilme Tarihi 26 Ocak 2015
Yayımlandığı Sayı Yıl 2014 Cilt: 1 Sayı: Özel Sayı-2

Kaynak Göster

APA Petrova, İ., Petkova, N., Kyobashıeva, K., Denev, P., vd. (2014). Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions. Türk Tarım Ve Doğa Bilimleri Dergisi, 1(Özel Sayı-2), 1818-1824.
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