بهینه‌سازی شرایط استخراج پکتین از برگ گیاه آلوئه‌ورا
محورهای موضوعی : میکروبیولوژی مواد غذایی
لیلا ناطقی
1
(دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
کلید واژه: استخراج پکتین, برگ آلوئه‌ورا, درجه استریفیکاسیون (DE), گالاکتورونیک اسید,
چکیده مقاله :
مقدمه: ژل آلوئه ورا کاربردهای فراوانی در صنایع دارویی و غذایی دارد. برگ گیاه آلوئه ورا که دارای مواد با ارزشی مانند پکتین است هنگام استحصال ژل از گیاه آلوئه ورا بعنوان فرآورده جانبی دور ریخته می‌شود. استخراج پکتین از محصولات جانبی گیاه آلوئه ورا، می‌تواند هم از جنبه اقتصادی و هم‌زیست محیطی سودمند باشد.مواد و روش‌ها: در این تحقیق تأثیر دما (35، 65 و 95)، زمان (40، 120 و 200) و pH (1، 2 و3)، بر میزان بازدهی، درصد گالاکتورونیک اسید و درجه استریفیکاسیون و پایداری امولسیون پکتین استخراج شده از برگ گیاه آلوئه ورا و بهینه‌سازی شرایط استخراج مورد بررسی قرار گرفت. جهت بررسی خصوصیات فیزیکوشیمیایی پکتین بدست آمده آزمون‌های پایداری امولسیون و FT-IR انجام گردید.یافته‌ها: مطابق با نتایج، بالاترین بازدهی استخراج از برگ آلوئه ورا، 9/6 درصد در دمای 95 درجه سانتی‌گراد، زمان 120 دقیقه و pH 1 مشاهده گردید. بالاترین میزان درصد گالاکتورونیک اسید پکتین استخراجی از برگ آلوئه ورا، 48/78 درصد در شرایط دمای 65 درجه سانتی‌گراد، زمان 200 دقیقه و pH 1 مشاهده گردید. بالاترین درجه استریفیکاسیون پکتین از برگ آلوئه ورا، 410/53 درصد در شرایط دمای 35 درجه سانتی‌گراد، زمان 120 دقیقه و pH برابر 00/3 بود. بیشترین پایداری امولسیون پکتین حاصل از برگ آلوئه ورا در دمای 4 درجه سانتی‌گراد در روز اول تولید، به مراتب بیشتر از دمای 23 درجه سانتی‌گراد بوده است. نتایج FT-IR نیز نشان داد که جذب قوی در ناحیه 1- cm3200-3500 در نمونه پکتین استخراج شده مربوط به لرزش داخل و خارج سلولی باند هیدروژنی در پلیمر گالاکتورونیک اسید بوده است. پکتین استخراج شده از برگ آلوئه ورا با وزن مولکولی 127 کیلودالتون پس از 30 روز نگهداری در دمای 4 و 23 درجه سانتی‌گراد به ترتیب دارای پایداری امولسیفایری 75 و 63 درصد بود.نتیجه‌گیری: نتایج حاصل از این تحقیق نشان داد می‌توان پکتین استخراج شده از ضایعات برگ گیاه آلوئه ورا را به عنوان یک منبع پکتین قابل عرضه به بازار معرفی نمود.
Introduction: Aloe vera gel has many applications in the pharmaceutical and food industries. Aloe vera leaf contains valuable materials such as pectin which its extraction can be beneficial from economic and environmental aspects. Materials and Methods: The overall objective of this study was to evaluate the effect of three variable temperatures (35, 65 and 95), time (40, 120 and 200) and pH (1, 2 and 3) on the yield, the galacturonic acid content and esterification degree of aloe vera leaf pectin. In order to study the physicochemical properties of the pectin, emulsion stability tests and FT-IR were applied. Results: According to the results, high pectin extraction yield from aloe vera leaf was 6.9% which was obtained at temperature of 95℃, time of 120 min and pH of 1. The highest galacturonic acid content of the extracted pectin of aloe vera leaf was 78.48%, at temperature of 65ºC, time of 200 min and pH of 1, The highest esterification degree of extracted pectin of aloe vera leaf was 53.410%, which was observed at temperature of 35ºC, time of 120 min and pH of 3. The highest emulsion stability of aloe vera leaf pectin was at 4 °C on the first day of production. FT-IR results also showed that the strong absorption in the area 3200-3500 cm-1 in the extracted pectin samples was related to intra-and extracellular vibration of the hydrogen bond in the galacturonic acid polymer. The pectin extracted from aloe vera leaf with molecular weight of 127 kDa after 30 days storage at 4 and 23 °C had 75% and 63% emulsification stability respectively. Conclusion: The results of this study showed that pectin extracted from leaf lesions of aloe vera could be introduced as a marketable pectin source.
Abid, M., Cheikhrouhou, S., Renard, C. M., Bureau, S., Cuvelier, G., Attia, H. & Ayadi, M. A. (2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 215, 318–325.
Arslan, N. & Togrul, H. (1996). Filtration of pectin extract from grape fruit peel and viscosity of pectin solution. Journal Food Engineering, 27, 97-201.
Aimukhamedova, M. B. (1988). Methods of pectin extraction from beet pulp. Pishchevaya Promyshlennost. USSR No. 5, 19-20.
Azadbakht, M., Tabaey, M. H. & Sabet Ahd Jahromi, A. (2003). The comparison of various methods for extraction and isolation of pectin from citrus decumana Murry. Journal of Tabriz University of Medical Sciences, 1, 21-28 [In Persian].
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A. & Mohtashamy, M. (2011). Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11), 1237-1243.
Belafi-Bako, K., Cserjesi, P., Beszedes, S., Csanadi, Z. & Hodur, C. (2012). Berry pectins: microwave-assisted extraction and rheological properties. Journal of Food Bioprocess Technology, 5, 1100-1105.
Chen, Y., Xiong, Y. F., Wen, Z. Y., Jiang, L. H., Zhu, H. F. & Wang, D. N. (2009). Research advances on pectin extraction technology. China Food Additives, 3, 017.
Chen, Y., Zhang, J. G., un, H. J. & Wei, J. (2014). Pectin from Abelmoschusesculentus: optimization of extraction and rheological properties. International Journal of Biological Macromolecules, 70, 498-505.
Chaharbaghi, E., Khodaiyan, F. & Hosseini, S. S. (2017). Optimization of pectin extraction from pistachio green hull as a new source. Carbohydr Polym, 173, 107-113 [In Persian].
Dalev, P. G. & Simeonova, L. S. (1995). Emulsifying Properties of Protein-Pectin Complexes and their Use in Oil-Containing Foodstuffs. Journal of the Science of Food and Agriculture, 68(2), 203-206.
Ebrahim Zadeh, M. A. & Azad Bakht, M. (1996). Extraction of pectin and comparison of yield and degree of esterification and percentage of galacturonic acid in the skin of some citrus. Journal of Mazandaran University of Medical Sciences, 16(54), 52-59.
Emaga, T. H., Ronkart, S. N., Robert, C., Wathelet, B. & Paquot, M. (2008). Characterization of pectins extracted from banana peels under different conditions using an experimental design. Food Chemistry, 108(2), 436-471.
Fathi, B., Maghsoudlou, Y., Ghorbani, M. & Khamiri, M. (2012). Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Industry Research, 22(4), 465-475 [In Persian].
Garna, H., Mabon, N., Robert, C., Cornet, C., Nott, K., Legeros, H., Wathelet, B. & Paquot, M. (2007). Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not wasned by alcohol. Journal Food Science, 72(1), C001-C009.
Haji Esmaelli, F. (2002). Extraction of pectin from sugar beet pulp. M. Sc. Thesis. Science and Research Branch. Islamic Azad University. Iran [In Persian].
Hosseini, S. S., khodaiyan, F. & Yarmand, M. S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymer, 140, 59–65 [In Persian].
Iglesias, M. I. & Lozano, J. E. (2004). Extraction and characterization of sunflower pectin. Journal Food Engineering, 62(3), 215-223.
Jamsazzadeh Kermani, Z., Shpigelman, A., Kyomugasho, C., Van Buggenhout, S., Ramezani, M., VanLoey, A. M. & Hendrickx, M. E. (2014). The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel. Food chemistry,15(161): 199-207.
Jafari, F., Khodaiyan, H., Kiani, S. & Hosseini, S. S. (2016). Pectin from carrot pomace: optimization of extraction and physicochemical properties. Carbohydrate Polymer, 157, 1315-1322 [In Persian].
Keramat, J., Kabir, G. M. & Ghenati, B. (2002). Qualitative and quantitative study of pectins extracted from the orange juice concentrate production process waste. Agricultural science and technology and natural resources, 6(4), 141-148 [In Persian].
Kratchanova, M., Pavlova, E., Panchev, I. & Kratchanov, C. (2012). Influence of microwave pretreatment of fresh orange peels on pectin extraction. Progress in Biotechnology, 14, 941-946.
Lin, M. J. Y., Sosulski, F. & Houmbert, E. S. (1978). Extraction of pectin from sunflower heads. Journal Food Science Technologhy, 9(70), 1340-1342.
Langmead, L., Makins, R. J. & Rampton, D. S. (2004). Anti-inflammatory effects of Aloe Vera gel in human colorectal mucosa in vitro. Alimentary Pharmacology and Therapeutic, 19, 521-527.
Li, W., Cui, S. W. & Kakuda, Y. (2006). Extraction, Fractionation, Structural and physical characterization of wheat β-D-glucans. Carbohydrate polymers, 63(3), 408-416.
Mollea, C., Chiampo, F. & Conti, R. (2007). Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, 107, 1353–1356.
Masmoudi, M., Besbes, S., Chaabouni, M., Robert, C., Paquot, M. & Blecker, C. (2008). Optimization of pectin extraction fromlemon by-productwith acidified date juice using response surface methodology. Carbohydrate Polymers, 74(2), 185-192.
Ma, S., Yu, S., Zheng, X., Wang, X., Bao, Q. D. & Guo, X. (2013). Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydrate polymers, 98(1), 750-3.
Methacanon, P., Krongsin, J. & Gamonpilas, C. (2014). Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties. Journal of Food Hydrocolloids, 35, 383-391.
Mosayebi, V., Emam-Djomeh, Z. & Tabatabaei Yazdi, F. (2017). Optimization of extraction conditions of pectin by conventional method from black mulberry pomace. Quarterly Journal of Food Science and Technology, 62(14), 341-356 [In Persian].
Nateghi, L., Ansari, S. & Shahab Lavasani, A. R. (2017). Investigation of yield and physicochemical properties of pectin extracted from eggplant peel. Food Science and Technology, 73(14), 13- 30 [In Persian].
Nateghi, L. & Ansari, S. (2017). Investigation of yield and physicochemical properties of pectin extracted from eggplant cap. Journal of Modern Food Technologies, 5(2), 219-239 [In Persian].
Pagan, J., Ibarz, A., Llorca, M., Pagan, A. & BarbosaCanovas, G. V. (2001). Extraction and characterization of pectin from stored peach pomace. Food Research International, 34, 605-612.
Prakashmaran, J., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2013). Optimization of microwave assisted extraction of pectin from orange peel. Carbohydrate polymers, 97(2), 703-9.
Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H. & Hosseini, S.S. (2017). Extraction optimization and physicochemical properties of pectinfrom melon peel. International Journal Biol Macromol, 98, 709-716.
Sohair, A., El-Nawawi, S. A. & Shehata, F. R. (1987). Extraction of pectin from Egyptian orange peel, factors effecting the extraction. Journal of Biological Wastes, 20, 281-290.
Shelukhina, N. P. (1990). Methods of pectin extraction. Pishchevaya Promyshlennost. USSR No. 5, 11- 12.
Salomov, K. h. T. & Yusupov, A. M. (1991). Intensified extraction of pectin. Pishchevaya Promyshlennost, 9, 21-22.
Sakamoto, T., Hours, R. A. & Sakai, T. (1995). Enzyme pectin extraction from protopectins using microbial protopectinases. Process Biochemistry, 30(5), 403-409.
Sharma, M. A. (2006). Effect of variety and acid washing method on extraction yield and quality of sunflower head pectin. Food Chemistry, 83(1), 43-47.
Sosa, S., Morelli, C. F., Tubaro. A., Cairoli. P., Speranza. G. & Manitto, P. (2007). Antiinflammatory activity of Maytenus senegalensis root extracts and of maytenoic acid. Phytomedicine, 14, 109-14.
Scabio, A., Fertinani, H. C., Schemin, M. H., Petkowicz, C. O., Carneiro, E. B., Nogueira, A., & Wosiachi G. (2007). A model for pectin extraction from apple pomace. Brazilian Journal of Food Technology, 10(4), 259-265.
Santos, J. D. G., Espeleta, A. F., Branco, A. & de Assis, S. A. (2013). Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2), 1997-2001.
Seixas, F. L., Fukuda, D. L., Turbiani, F. R. B., Garcia, P. S., Carmen, L. de O., Jagadevan, S. & Gimenes, M. L. (2014). Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloids, 38, 186–192.
Vinogradov, E. V., Brade, L., Brade, H. & Holst, O. (2003). Structural and serological characterisation of the O-antigenic polysaccharide of the lipopolysaccharide from Acinetobacter baumannii strain 24. Carbohydrate Research, 338(23), 2751-2756.
Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X. & Liu, D. (2014). Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126, 72–81.
Yapo, B., Robert, C., Etienne, I., Wathelet, B. & Paquot, M. (2007). Effect of Extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100(4), 1356-1364.
Ye, C. L. & Jiang, C. J. (2011). Optimization of extraction process of crude polysaccharides from Plantago asiatica L. by response surface methodology. Carbohydrate Polymers, 84(1), 495-502.
Zhemerichkin, D. A. & Ptitchkina, N. M. (2006). The composition and properties of pumpkin and sugar beet pectins. Food Hydrocoll, 9(2), 147-149.
_||_Abid, M., Cheikhrouhou, S., Renard, C. M., Bureau, S., Cuvelier, G., Attia, H. & Ayadi, M. A. (2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chemistry, 215, 318–325.
Arslan, N. & Togrul, H. (1996). Filtration of pectin extract from grape fruit peel and viscosity of pectin solution. Journal Food Engineering, 27, 97-201.
Aimukhamedova, M. B. (1988). Methods of pectin extraction from beet pulp. Pishchevaya Promyshlennost. USSR No. 5, 19-20.
Azadbakht, M., Tabaey, M. H. & Sabet Ahd Jahromi, A. (2003). The comparison of various methods for extraction and isolation of pectin from citrus decumana Murry. Journal of Tabriz University of Medical Sciences, 1, 21-28 [In Persian].
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A. & Mohtashamy, M. (2011). Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11), 1237-1243.
Belafi-Bako, K., Cserjesi, P., Beszedes, S., Csanadi, Z. & Hodur, C. (2012). Berry pectins: microwave-assisted extraction and rheological properties. Journal of Food Bioprocess Technology, 5, 1100-1105.
Chen, Y., Xiong, Y. F., Wen, Z. Y., Jiang, L. H., Zhu, H. F. & Wang, D. N. (2009). Research advances on pectin extraction technology. China Food Additives, 3, 017.
Chen, Y., Zhang, J. G., un, H. J. & Wei, J. (2014). Pectin from Abelmoschusesculentus: optimization of extraction and rheological properties. International Journal of Biological Macromolecules, 70, 498-505.
Chaharbaghi, E., Khodaiyan, F. & Hosseini, S. S. (2017). Optimization of pectin extraction from pistachio green hull as a new source. Carbohydr Polym, 173, 107-113 [In Persian].
Dalev, P. G. & Simeonova, L. S. (1995). Emulsifying Properties of Protein-Pectin Complexes and their Use in Oil-Containing Foodstuffs. Journal of the Science of Food and Agriculture, 68(2), 203-206.
Ebrahim Zadeh, M. A. & Azad Bakht, M. (1996). Extraction of pectin and comparison of yield and degree of esterification and percentage of galacturonic acid in the skin of some citrus. Journal of Mazandaran University of Medical Sciences, 16(54), 52-59.
Emaga, T. H., Ronkart, S. N., Robert, C., Wathelet, B. & Paquot, M. (2008). Characterization of pectins extracted from banana peels under different conditions using an experimental design. Food Chemistry, 108(2), 436-471.
Fathi, B., Maghsoudlou, Y., Ghorbani, M. & Khamiri, M. (2012). Effect of pH, temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste. Journal of Food Industry Research, 22(4), 465-475 [In Persian].
Garna, H., Mabon, N., Robert, C., Cornet, C., Nott, K., Legeros, H., Wathelet, B. & Paquot, M. (2007). Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not wasned by alcohol. Journal Food Science, 72(1), C001-C009.
Haji Esmaelli, F. (2002). Extraction of pectin from sugar beet pulp. M. Sc. Thesis. Science and Research Branch. Islamic Azad University. Iran [In Persian].
Hosseini, S. S., khodaiyan, F. & Yarmand, M. S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymer, 140, 59–65 [In Persian].
Iglesias, M. I. & Lozano, J. E. (2004). Extraction and characterization of sunflower pectin. Journal Food Engineering, 62(3), 215-223.
Jamsazzadeh Kermani, Z., Shpigelman, A., Kyomugasho, C., Van Buggenhout, S., Ramezani, M., VanLoey, A. M. & Hendrickx, M. E. (2014). The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel. Food chemistry,15(161): 199-207.
Jafari, F., Khodaiyan, H., Kiani, S. & Hosseini, S. S. (2016). Pectin from carrot pomace: optimization of extraction and physicochemical properties. Carbohydrate Polymer, 157, 1315-1322 [In Persian].
Keramat, J., Kabir, G. M. & Ghenati, B. (2002). Qualitative and quantitative study of pectins extracted from the orange juice concentrate production process waste. Agricultural science and technology and natural resources, 6(4), 141-148 [In Persian].
Kratchanova, M., Pavlova, E., Panchev, I. & Kratchanov, C. (2012). Influence of microwave pretreatment of fresh orange peels on pectin extraction. Progress in Biotechnology, 14, 941-946.
Lin, M. J. Y., Sosulski, F. & Houmbert, E. S. (1978). Extraction of pectin from sunflower heads. Journal Food Science Technologhy, 9(70), 1340-1342.
Langmead, L., Makins, R. J. & Rampton, D. S. (2004). Anti-inflammatory effects of Aloe Vera gel in human colorectal mucosa in vitro. Alimentary Pharmacology and Therapeutic, 19, 521-527.
Li, W., Cui, S. W. & Kakuda, Y. (2006). Extraction, Fractionation, Structural and physical characterization of wheat β-D-glucans. Carbohydrate polymers, 63(3), 408-416.
Mollea, C., Chiampo, F. & Conti, R. (2007). Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, 107, 1353–1356.
Masmoudi, M., Besbes, S., Chaabouni, M., Robert, C., Paquot, M. & Blecker, C. (2008). Optimization of pectin extraction fromlemon by-productwith acidified date juice using response surface methodology. Carbohydrate Polymers, 74(2), 185-192.
Ma, S., Yu, S., Zheng, X., Wang, X., Bao, Q. D. & Guo, X. (2013). Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydrate polymers, 98(1), 750-3.
Methacanon, P., Krongsin, J. & Gamonpilas, C. (2014). Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties. Journal of Food Hydrocolloids, 35, 383-391.
Mosayebi, V., Emam-Djomeh, Z. & Tabatabaei Yazdi, F. (2017). Optimization of extraction conditions of pectin by conventional method from black mulberry pomace. Quarterly Journal of Food Science and Technology, 62(14), 341-356 [In Persian].
Nateghi, L., Ansari, S. & Shahab Lavasani, A. R. (2017). Investigation of yield and physicochemical properties of pectin extracted from eggplant peel. Food Science and Technology, 73(14), 13- 30 [In Persian].
Nateghi, L. & Ansari, S. (2017). Investigation of yield and physicochemical properties of pectin extracted from eggplant cap. Journal of Modern Food Technologies, 5(2), 219-239 [In Persian].
Pagan, J., Ibarz, A., Llorca, M., Pagan, A. & BarbosaCanovas, G. V. (2001). Extraction and characterization of pectin from stored peach pomace. Food Research International, 34, 605-612.
Prakashmaran, J., Sivakumar, V., Thirugnanasambandham, K. & Sridhar, R. (2013). Optimization of microwave assisted extraction of pectin from orange peel. Carbohydrate polymers, 97(2), 703-9.
Raji, Z., Khodaiyan, F., Rezaei, K., Kiani, H. & Hosseini, S.S. (2017). Extraction optimization and physicochemical properties of pectinfrom melon peel. International Journal Biol Macromol, 98, 709-716.
Sohair, A., El-Nawawi, S. A. & Shehata, F. R. (1987). Extraction of pectin from Egyptian orange peel, factors effecting the extraction. Journal of Biological Wastes, 20, 281-290.
Shelukhina, N. P. (1990). Methods of pectin extraction. Pishchevaya Promyshlennost. USSR No. 5, 11- 12.
Salomov, K. h. T. & Yusupov, A. M. (1991). Intensified extraction of pectin. Pishchevaya Promyshlennost, 9, 21-22.
Sakamoto, T., Hours, R. A. & Sakai, T. (1995). Enzyme pectin extraction from protopectins using microbial protopectinases. Process Biochemistry, 30(5), 403-409.
Sharma, M. A. (2006). Effect of variety and acid washing method on extraction yield and quality of sunflower head pectin. Food Chemistry, 83(1), 43-47.
Sosa, S., Morelli, C. F., Tubaro. A., Cairoli. P., Speranza. G. & Manitto, P. (2007). Antiinflammatory activity of Maytenus senegalensis root extracts and of maytenoic acid. Phytomedicine, 14, 109-14.
Scabio, A., Fertinani, H. C., Schemin, M. H., Petkowicz, C. O., Carneiro, E. B., Nogueira, A., & Wosiachi G. (2007). A model for pectin extraction from apple pomace. Brazilian Journal of Food Technology, 10(4), 259-265.
Santos, J. D. G., Espeleta, A. F., Branco, A. & de Assis, S. A. (2013). Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2), 1997-2001.
Seixas, F. L., Fukuda, D. L., Turbiani, F. R. B., Garcia, P. S., Carmen, L. de O., Jagadevan, S. & Gimenes, M. L. (2014). Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloids, 38, 186–192.
Vinogradov, E. V., Brade, L., Brade, H. & Holst, O. (2003). Structural and serological characterisation of the O-antigenic polysaccharide of the lipopolysaccharide from Acinetobacter baumannii strain 24. Carbohydrate Research, 338(23), 2751-2756.
Xu, Y., Zhang, L., Bailina, Y., Ge, Z., Ding, T., Ye, X. & Liu, D. (2014). Effects of ultrasound and/or heating on the extraction of pectin from grapefruit peel. Journal of Food Engineering, 126, 72–81.
Yapo, B., Robert, C., Etienne, I., Wathelet, B. & Paquot, M. (2007). Effect of Extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100(4), 1356-1364.
Ye, C. L. & Jiang, C. J. (2011). Optimization of extraction process of crude polysaccharides from Plantago asiatica L. by response surface methodology. Carbohydrate Polymers, 84(1), 495-502.
Zhemerichkin, D. A. & Ptitchkina, N. M. (2006). The composition and properties of pumpkin and sugar beet pectins. Food Hydrocoll, 9(2), 147-149.