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Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse

Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citri...

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Autor principal: Venzon, Simoni Spohr
Formato: Dissertação
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná 2015
Assuntos:
Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
Acesso em linha: http://repositorio.utfpr.edu.br/jspui/handle/1/1130
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spelling riut-1-11302016-08-09T20:08:37Z Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse Venzon, Simoni Spohr Haminiuk, Charles Windson Isidoro Canteri, Maria Helene Giovanetti Pectina Esterificação Reologia Pectin Esterification Rheology Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased. 2015-05-15T14:42:23Z 2015-05-15T14:42:23Z 2013 masterThesis VENZON, Simoni Spohr. Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse. 2013. 35 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/1130 eng An error occurred on the license name. An error occurred getting the license - uri. application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao Medianeira Programa de Pós-Graduação em Tecnologia de Alimentos
institution Universidade Tecnológica Federal do Paraná
collection RIUT
language Inglês
topic Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
spellingShingle Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
Venzon, Simoni Spohr
Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
description Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased.
format Dissertação
author Venzon, Simoni Spohr
author_sort Venzon, Simoni Spohr
title Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_short Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_full Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_fullStr Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_full_unstemmed Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_sort physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
publisher Universidade Tecnológica Federal do Paraná
publishDate 2015
citation VENZON, Simoni Spohr. Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse. 2013. 35 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.
url http://repositorio.utfpr.edu.br/jspui/handle/1/1130
_version_ 1805320788811710464
score 10,814766

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