Isolation and characterisation of pectic substances from murta (Ugni molinae Turcz) fruits

Ruthenium red is one of the few completely inorganic dyes used to stain tissues for light microscopy. This novelty is enhanced by ignorance regarding its staining mechanism. However, its continued usefulness in botany for demonstrating pectic substances attests to selectivity of some sort. Whether understood or not, histochemists continue to be grateful for small favors.Ruthenium red can also be used with the electron microscope. If single cells are exposed to ruthenium red solution, sufficient mass can be bound to produce observable density in the electron microscope. Generally, this effect is not useful with solid tissues because the contrast is wasted on the damaged cells at the block surface, with little dye diffusing more than 25-50 μ into the interior. Although these traces of ruthenium red which penetrate between and around cells are visible in the light microscope, they produce negligible contrast in the electron microscope. However, its presence can be amplified by a reaction with osmium tetroxide, probably catalytically, to be easily visible by EM. Now the density is clearly seen to be extracellular and closely associated with collagen fibers (Fig. 1).

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Changes in Pectic Substances of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruit as Influenced by the Thickness of Packaging Film during Storage

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2002.31.4.621 ◽

2002 ◽

Vol 31 (4) ◽

pp. 621-628 ◽

Cited By ~ 3

Keyword(s):

Prunus Mume ◽

Packaging Film ◽

Pectic Substances

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽

10.3390/foods10020466 ◽

2021 ◽

Vol 10 (2) ◽

pp. 466

Author(s):

María Guerra-Valle ◽

Siegried Lillo-Perez ◽

Guillermo Petzold ◽

Patricio Orellana-Palma

Keyword(s):

Process Parameters ◽

Soluble Solids ◽

Total Phenolic ◽

Anthocyanin Content ◽

Flavonoid Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Quality Properties ◽

Total Anthocyanin Content ◽

Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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