scholarly journals Comparison of Chemical and Nutritional Values of Extracted Pectin from Selected Local Banana Cultivars of Bangladesh

2020 ◽  
pp. 9-17
Author(s):  
Bikash Chandra Sarker ◽  
Humayun Ahmed ◽  
Rubeca Fancy ◽  
Suzan Kumer Bhadhury ◽  
Zannatul Anika
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Acid Content ◽  
Beta Carotene ◽  
Ash Content ◽  
Equivalent Weight ◽  
Nutritional Values ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
Light Green

The experiment was conducted to find out the chemical and nutritional values of pectin from selected Banana cultivars in Dinajpur district, Bangladesh. Pectin was extracted from the peels of banana at 1st stage of ripening (light green peel). The result showed that pectin content in banana peels at 1st stage of ripening varied from 36.10% to 46.12% based on cultivar type. The highest pectin content was found in peels of ‘Sagor’ banana. The pectin from unripe peels (1st stage of ripening) characterized by the moisture (23.29 and 24.75%), ash content (16.67 and 16.24%),equivalent weight (666.67 and 555.56), methoxyl content (26.66 and 12.40%), anhydrouronic acid content (177.76 and 102.08%), degree of esterification (85.15 and 68.97%), vitamin C (0.038 and 0.044%), beta carotene (0.73 and 1.01 mg g-1), vitamin A (1.21 and 1.68 mg g-1),and iron (0.26 and 0.47%) for the ‘Chinichampa’ and ‘Sagor’, respectively. Therefore, it infers that the extracted pectin from unripe banana peels could be compared as high methoxyl pectin which could be used to produce more-sticky gel from ‘Chinichampa’ followed by ‘Sagor’.

scholarly journals Vitamin Analysis, Trace Elements Content, and Their Extractabilities in Tetrapleura tetraptera

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Prince Oteng ◽  
John K. Otchere ◽  
Stephen Adusei ◽  
Richard Q. Mensah ◽  
Emmanuel Tei-Mensah
Keyword(s):  
Trace Elements ◽  
Vitamin A ◽  
Vitamin C ◽  
Trace Element ◽  
Trace Element Content ◽  
Beta Carotene ◽  
Flame Atomic Absorption ◽  
Significant Difference ◽  
Tetrapleura Tetraptera ◽  
Vitamin Analysis

Tetrapleura tetraptera is widely cherished in African traditional homes because of its alleged therapeutic and nutritional properties. This present study aimed at determining the levels of vitamin A, C, E, and beta-carotene and trace element (Fe, Cu, Mn, Co, Se, and Zn) concentrations and their extractabilities in the pulp, seeds, and whole fruit (mixture of pulp and seeds) of T. tetraptera. The total trace element concentration of Fe, Cu, Co, Mn, and Zn and their extractabilities (%) were determined using flame atomic absorption spectrometer (FAAS), whereas UV-VIS spectrophotometer was used to determine selenium concentration. The trace element content (mg/kg) based on dry weight in the pulp, seeds, and whole fruit was Fe (162.00 ± 7.14, 115.00 ± 12.00, and 154.00 ± 25.20, respectively), Zn (31.60 ± 4.77, 43.40 ± 5.29, and 41.50 ± 8.97, respectively), Cu (16.10 ± 4.98, 11.90 ± 8.40, and 17.20 ± 14.50, respectively), Mn (55.30 ± 2.41, 156.00 ± 10.20, and 122.00 ± 5.29, respectively), Co (38.10 ± 6.40, 21.10 ± 7.15, and 44.00 ± 14.90, respectively), and Se (1.49 ± 0.17, 2.43 ± 0.28, and 2.97 ± 0.27 μg/g, respectively). The mineral extractabilities (%) in the pulp, seeds, and whole fruit of T. tetraptera were established to be in the order Co > Zn > Fe > Cu > Se > Mn. Also, the chromatographic method (HPLC) was used to evaluate vitamin E concentration, and vitamin C and concentration of beta-carotene were calculated from the obtained concentration of vitamin A using a conversion factor by the titrimetric method. From the results of vitamin analysis, a significant difference (p<0.05) was observed among the pulp, seeds, and whole fruit for vitamin C and E. However, no significant difference (p>0.05) was perceived among these plant parts for vitamin A and beta-carotene. This study has therefore revealed that the pulp, seeds, and whole fruit of T. tetraptera contain varying concentrations of vitamins and trace elements and has given many vital insights on which part of T. tetraptera to consume, as concentrations of these nutrients differ in the discrete parts of the fruit.

Changes in Thiamin, Riboflavin, Niacin, beta-carotene, Vitamins C, A, D and E Status of French Elderly Subjects during the First Year of Institutionalization

2000 ◽  
Vol 70 (2) ◽  
pp. 54-64 ◽  
Author(s):  
Jeanne Chantal Essama-Tjani ◽  
Jean-Claude Guilland ◽  
Françoise Fuchs ◽  
Marie Lombard ◽  
Dominique Richard
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Activity Coefficient ◽  
Reductase Activity ◽  
Population Sample ◽  
Serum Vitamin ◽  
Beta Carotene ◽  
Alpha Tocopherol ◽  
Elderly Subjects ◽  
Serum Retinol

Vitamin status was assessed in 26 recently institutionalized elderly subjects by combining dietary and biochemical measurements of thiamin, riboflavin, niacin, beta-carotene, vitamins C, A, D and E at admission (P1), and 1.5 (P2), 3.0 (P3), 4.5 (P4), 6.0 (P5), 12 (P6) months later. At admission, except for vitamin A, mean vitamin intakes were lower than the 1992 French Recommended Dietary Allowance. Thiamin, vitamins C, A and E status seemed nearly satisfactory as less than one-fourth of the population sample had blood values lower than the cut-off point for thiamin (erythrocyte thiamin pyrophosphate < 0.17 mumol/l), vitamin A (serum retinol < 1.05 mumol/l), vitamin C (serum vitamin C < 11.3 mumol/l) and vitamin E (serum alpha-tocopherol < 9.3 mumol/l) or higher than the cut-off point for thiamin (erythrocyte transketolase activity coefficient > 1.19). Almost half of the subjects for riboflavin, and almost all non supplemented subjects for vitamin D were in risk of vitamin deficiency (46% had an erythrocyte glutathione reductase activity coefficient > 1.19 and 72% had a plasma 25(OH)D3 < 25 nmol/l). During the study, vitamins status remained unchanged for riboflavin, niacin, vitamins A, D and E, improved for vitamin C (P = 0.004) or impaired for thiamin (P = 0.008). Thus, institutionalization seemed to have no effect on riboflavin, niacin, vitamins A, D and E status and a slight effect on thiamin and vitamin C status.

Vitamin E and Cardiovascular Disease

2001 ◽  
Vol 85 (05) ◽  
pp. 758-760 ◽  
Author(s):  
Roberto Marchioli
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Glutathione Peroxidase ◽  
Singlet Oxygen ◽  
Beta Carotene ◽  
Water Soluble ◽  
First Line ◽  
Ldl Particles

SummaryInterest in the use of antioxidants for the treatment of human disease, and in the role of dietary antioxidants in the prevention of disease development, has been sustained for at least two decades. Several anti-oxidant protective mechanisms exist and constitute a primary defensive system including enzymatic defences (glutathione peroxidase and superoxide dismutase, which depend on the presence of ions such as selenium, zinc, copper, and manganese) and naturally occurring vita-mins such as vitamin E, vitamin A, beta-carotene, and vitamin C. The most important natural antioxidants are vitamin E (in the form of α-, β-, γ-, and δ-tocopherols), beta-carotene, vitamin C and selenium (fundamental constituent of glutathione-peroxidase, i.e., an enzyme with antioxidant function). The first two are lipophilic substances whilst ascorbic acid is hydrophilic. Each antioxidant has a different important mechanism of action since oxidative damage can be caused by lipid- or water-soluble molecules. Lipid-soluble antioxidants are likely to be very important in preventing the peroxidation of low-density lipo-proteins (LDL) and this action could be paramount in the prevention of atherosclerosis. On the other hand, water-soluble antioxidants could be useful where a water-soluble oxidative stress occurs (e.g., inflammation). As lipophilic molecules, vitamin E and beta-carotene are incorporated into the LDL particle. Vitamin E is the main lipid-soluble chain-breaking antioxidant in plasma and tissues and converts the peroxyl-free radical to hydroperoxide, a less reactive radical. It acts as a first-line anti-oxidative defence of LDL particles, protecting unsatu-rated fatty acids from peroxidation. Beta-carotene is a carotenoid (precursor of vitamin A, pro-vitamin) that acts as scavenger of oxidising radicals such as singlet oxygen and is a second-line antioxidative defence of LDL cholesterol. Vitamin C (ascorbic acid) can react with singlet oxygen, superoxide, hydroxyl radicals, and is the first line of antioxi-dative defence in water-soluble compartments. In addition, it plays an important role in regenerating reduced -tocopherol.

scholarly journals Proximate, Minerals, and Vitamins In Chayote Flour

2020 ◽  
Vol 11 (2) ◽  
pp. 2261-2264
Author(s):  
Jamaluddin Sakung ◽  
Bohari ◽  
Sitti Rahmawati
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Nutritional Value ◽  
Ash Content ◽  
Aoac Method

The composition of biomolecules on the squash is affected by the processing, so that the squash that has been processed into flour has a different composition, so the need for exploration squash flour composition. This study was designed to evaluate composition of proximate, minerals and vitamins in squash flour. Analysis of proximate, vitamins and minerals using AOAC method. The percentage of ash content, carbohydrate, fat and protein respectively are (4.49 ± 0.17), (73.35 ± 0.47), (3.49 ± 0.29) and (15, 10 ± 0.27). The levels of vitamins star from the highest is a vitamin C (11.900 ± 1.072), vitamin A (0.038 ± 0.002) and vitamin E (0.015 ± 0.00007). While the mineral minerals content star from the highest is potassium (2311.90 ± 309.15), calcium (271.5 ± 9.19) and Sodium (21.69 ± 8.53). Chayote is suitable processed into flour that has the highest nutritional value of carbohydrates of 73.35 g/100 g, vitamin C of 11.9 mg/100 mg and potassium mineral of 23.11 g/100 g, so that the processing of squash flour is an innovation in the development of products made from it

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

scholarly journals Characteristics of Pectin Extracted from Cocoa Pod Husks

2021 ◽  
Vol 37 (1) ◽  
Author(s):  
Nanti - Musita
Keyword(s):  
Food Industry ◽  
Ash Content ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Equivalent Weight ◽  
Pectin Content ◽  
Different Temperatures ◽  
Cocoa Pod Husk ◽  
Esterification Degree ◽  
Cocoa Pod Husks

Cocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures.

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

scholarly journals Characteristics of Pectin Isolated from Mango (Mangifera indica) and Watermelon (Citrullus vulgaris) Peel

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Rury Indriani ◽  
Anang Mohamad Legowo ◽  
Siti Susanti
Keyword(s):  
Moisture Content ◽  
Acid Content ◽  
Mangifera Indica ◽  
Ash Content ◽  
Equivalent Weight ◽  
Citrullus Vulgaris ◽  
Mango Peel ◽  
Test Result

The objective of this research was to know the characteristics of pectin such as mango peel (M) and watermelon peel (S) to compared with commercial pectin in terms of moisture content, ash content, equivalent weight, methoxyl content, and galactic acid content. The data were obtained from 3 times repetition for all parameters. Data were analyzed descriptively. The result showed that pectin from mango and watermelon peel had moisture content, ash content, methoxyl content, and galactoronic acid content which still met IPPA (2000) standard except equivalent weight. The test result showed the variation of pectin characteristics on mango and watermelon peel. Therefore, mango and watermelon peel potentially as source of pectin.

scholarly journals Proximate, Micronutrient Composition, Physical and Sensory properties of Cookies Produced from Wheat, Sweet Detar and Moringa Leaf Flour Blends

2018 ◽  
Vol 6 (3) ◽  
pp. 690-699
Author(s):  
BIBIANA IGBABUL ◽  
MICHAEL DAMILOLA OGUNRINDE ◽  
JULIUS AMOVE
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Proximate Composition ◽  
Beta Carotene ◽  
Ash Content ◽  
Composite Flours ◽  
Flour Blends ◽  
Calcium Iron ◽  
General Acceptability

Cookies were produced from fermented sweet detar, Moringa leaf and wheat composite flours. The proximate composition of the cookies were determined as well as the physical properties, micronutrient composition (mineral and vitamins) and sensory attributes of the cookies. The result showed that moisture content varied from 10.89 – 13.10%, protein content ranged from 6.21 – 8.43%, ash content varied from1.96 to 3.83%, fat content ranged from 19.50 – 23.33%, fibre content ranged from 2.05 to 3.96%, and carbohydrate content decreased from 57.94 – 47.59%. The beta-carotene and vitamin C content ranged from 0.00mg/100g – 119.17mg/100g and 2.00mg/100g – 19.38mg/100g. Calcium, Iron, Zinc and Potassium contents ranged from 21.26–86.12mg/100g, 2.10–2.80mg/100g, 0.91–0.99mg/100g and 89.46–234.29mg/100g. The values of the diameter, weight and thickness of the cookies ranged from 4.46-4.52cm, 14.40-14.95g and 0.84 – 0.99cm.The sensory scores for appearance (4.20–8.26), aroma (4.46–7.60), crispness (4.86–7.33), taste (4.40–7.60), texture (5.33–7.46) and general acceptability (4.66 – 8.13) were recorded. Based on the parameters analyzed, fermented sweet detar , moringa leaf and wheat composite flours could be used in the production of nutritious and acceptable cookies.

scholarly journals KARAKTERISASI PEKTIN DENGAN MEMANFAATKAN LIMBAH KULIT PISANG MENGGUNAKAN METODE EKSTRAKSI

Konversi ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 21 ◽  
Author(s):  
Abubakar Tuhuloula ◽  
Lestari Budiyarti ◽  
Etha Nur Fitriana
Keyword(s):  
Solvent Extraction ◽  
Extraction Time ◽  
Banana Peel ◽  
Equivalent Weight ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
High Ester

Pisang merupakan buah yang sering dikonsumsi oleh manusia, baik secara langsung setelah buahnya matang ataupun diolah menjadi makanan lain.  Di pulau Kalimantan, tanaman pisang banyak ditemukan di daerah Kalimantan Selatan. Kulit pisang biasanya hanya dibuang menjadi limbah, padahal di dalam pisang terdapat kandungan pektin sebanyak 22,4%. Pada penelitian ini dilakukan ekstraksi pektin dengan bahan dasar kulit pisang yang bertujuan untuk mengetahui jenis pisang yang banyak mengandung pektin,  pengaruh variasi waktu ekstraksi terhadap jumlah pektin yang dihasilkan serta jenis pelarut yang  menghasilkan pektin maksimum. Percobaan dilakukan memakai dua jenis pisang, yaitu pisang kepok dan pisang ambon yang dikeringkan dan diekstraksi menggunakan pelarut dengan suhu ekstraksi 80°C. Variasi waktu ekstraksi 1; 1,5 dan 2 jam, dengan pelarut HCl dan H2SO4 0,05 N. Hasil ekstraksi ditambahkan dengan etanol hingga terbentuk endapan, kemudian disaring dan di oven pada suhu 40oC selama 8 jam. Pada penelitian ini dilakukan analisa berat ekivalen, kadar metoksil, kadar galakturonat dan derajat esterifikasi. Hasil penelitian menunjukkan bahwa kombinasi waktu dan jenis pelarut terbaik untuk menghasilkan kadar pektin yang banyak, baik untuk pisang ambon maupun pisang kepok adalah ekstraksi selama 2 jam menggunakan pelarut HCl dengan kadar sebesar 14,90% untuk pisang ambon dan 10,96% untuk pisang kepok. Pektin yang dihasilkan memiliki berat ekivalen 666,67–793,65;bermetoksil rendah, yaitu 3,53%-4,34% dengan kadar galakturonat 45,06%-48,05%,termasuk pektin ester rendah dengan derajat esterifikasi 43,61%-49,23% dan termasuk pektin ester tinggi dengan derajat esterifikasi sebesar 51,28%-52,09%. Keywords: kulit pisang, pektin, ekstraksi Banana is a fruit that is often consumed by humans, either directly after the fruit riped or processed into other foods. On the island of Borneo, banana plants are mostly found in South Kalimantan. Discarded banana peels usually only become a waste, but there is pectin content as much as 22.4% in the banana. In this research, the extraction of pectin with a banana peels ingredients that aims to determine the types of bananas that contain lots of pectin, the influence of variations time extraction in the amount of pectin produced and the type of solvent that produces maximum pectin. The experiments were conducted using two types of bananas, the banana peel of Ambons and Kepok dried and extracted using solvent extraction with a temperature of 80 ° C. Variation extraction time are 1; 1.5 and 2 hours, the solvent  are HCl and H2SO4 0.05 N. Extracted product added with ethanol to precipitate formed, then its filtered and dried in the oven at a temperature of 40 ° C for 8 hours. In this research, the product being analysis of equivalent weight, grade metocsil, galacturonate levels and the degree of esterification. The results showed that the combination of time and the type of solvent to generate a lot of pectin levels, both for banana Ambon and banana Kepok, was extracted for 2 hours using HCl solvent which is content of 14.90% for bananas Ambon and 10.96%  for bananas Kepok .The pectin that produced has an equivalent weight of 666.67 to 793.65; low metoksil grade of 3.53% -4.34%; with galacturonate levels about 45.06% -48.05%, including low ester pectin with a degree of esterification 43.61 % -49.23% and included a high ester pectin with a degree of esterification of 51.28% -52.09% Keywords: banana peel, pectin, ekstraction

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