Hosseini, Seyed Saeid published the artcileOptimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method, HPLC of Formula: 59-23-4, the main research area is Citrus peel pectin ultrasound assisted method; Monosaccharide composition; Optimization; Pectin; Sour orange; Ultrasound.
In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization. The optimization process showed that the maximum extraction yield was 28.07 ± 0.67% in ultrasound power of 150 W, irradiation time of 10 min and pH of 1.5 (as optimum conditions). In these conditions, ash, moisture and protein contents of SOPP were 1.89 ± 0.51, 8.81 ± 0.68 and 1.45 ± 0.23%, resp. HPLC anal. indicated that 65.3% of the extracted pectin was galacturonic acid and approx. 72% of total neutral sugars was galactose. The optimized pectin had a total phenolic content of 39.95 ± 3.13 mg gallic acid equivalent/g pectin, the surface tension of 46.56 ± 0.23 and 42.14 ± 0.61 mN/m in concentrations of 0.1 and 0.5%w/v, water holding capacity and oil holding capacity of 3.10 ± 0.12 and 1.32 ± 0.21 g water or oil/g pectin with a suitable emulsifying and antioxidant properties. In addition, SOPP with degree of esterification of 6.77 ± 0.43% was classified as low methoxyl pectin, which confirmed by FTIR and 1H NMR anal.
International Journal of Biological Macromolecules published new progress about Citrus aurantium. 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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