27 Citations (Scopus)

Abstract

Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.
LanguageEnglish
Pages323-330
Number of pages8
JournalFood Hydrocolloids
Volume72
Early online date14 Jun 2017
DOIs
Publication statusPublished - 1 Nov 2017

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Abelmoschus
okra
Sugars
pectins
Genotype
Acetylation
Size exclusion chromatography
Molar mass
genotype
Viscosity measurement
Esterification
Chemical analysis
Rheology
Light scattering
Principal component analysis
Drug products
Nuclear magnetic resonance spectroscopy
Structural properties
Infrared spectroscopy
Microsatellite Repeats

Cite this

Kpodo, F.M. ; Agbenorhevi, J.K. ; Alba, K. ; Bingham, R.j. ; Oduro, I.N. ; Morris, G.A. ; Kontogiorgos, V. / Pectin isolation and characterization from six okra genotypes. In: Food Hydrocolloids. 2017 ; Vol. 72. pp. 323-330.
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abstract = "Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14{\%} resulting in pectin with galacturonic acid content between 43 and 63{\%}, low degree of methyl-esterification (17–25{\%}) and high degree of acetylation (20–40{\%}). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.",
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Pectin isolation and characterization from six okra genotypes. / Kpodo, F.M.; Agbenorhevi, J.K.; Alba, K.; Bingham, R.j.; Oduro, I.N.; Morris, G.A.; Kontogiorgos, V.

In: Food Hydrocolloids, Vol. 72, 01.11.2017, p. 323-330.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Pectin isolation and characterization from six okra genotypes

AU - Kpodo, F.M.

AU - Agbenorhevi, J.K.

AU - Alba, K.

AU - Bingham, R.j.

AU - Oduro, I.N.

AU - Morris, G.A.

AU - Kontogiorgos, V.

PY - 2017/11/1

Y1 - 2017/11/1

N2 - Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.

AB - Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.

KW - Okra

KW - Isolation

KW - Characterization

KW - Genotypes

KW - Pectin

U2 - 10.1016/j.foodhyd.2017.06.014

DO - 10.1016/j.foodhyd.2017.06.014

M3 - Article

VL - 72

SP - 323

EP - 330

JO - Food Hydrocolloids

T2 - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

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