Kazemi, Milad published the artcilePistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties, HPLC of Formula: 59-23-4, the main research area is pistachio hull pectin microwave extractuib physicochem functional property; Monosaccharide composition; Optimization; Pectin; Pistachio green hull; Structural analysis.
The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave power of 700W, irradiation time of 165s, and pH of 1.5. The physico-chem., structural and functional properties of pectin was examined and the results showed that PGH pectin under optimum conditions was low methoxyl (about 12.1%) with mol. weight of 1.659kg/mol, emulsifying activity of 58.3%, total phenolic content of 18.18mg GalAE/g pectin and good surface activity (46.23 and 49.75mN/m at 0.1 and 0.5%w/v). Also, high performance liquid chromatog. anal. illustrated that the pectin is including galacturonic acid (66.0%), arabinose (26.2%), galactose (3.7%), rhamnose (2.7%) and xylose (1.0%). In addition, 1H NMR and FTIR spectra confirmed the presence of pectin in obtained supernatant. Surface morphol. anal. and X-ray diffraction pattern showed that PGH pectin had a rough surface with crystalline structure.
Food Chemistry published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, HPLC of Formula: 59-23-4.
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