Yield and quality of pectins extractable from the peels of Thai mango cultivars depending on fruit ripeness

• Main Authors: Suparat Sirisakulwat, Andreas Nagel, Pittaya Sruamsiri, Reinhold Carle, Sybille Neidhart
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Chemistry
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=57849164667&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60036
• Institution: Chiang Mai University

Pectins, recovered from the peels of four mango (Mangifera indica L.) cultivars by mimicking industrial techniques, were evaluated in terms of yield, composition, macromolecular properties, and technofunctional quality. Freeze-dried peels of mature-green fruits, after major mesocarp softening, and at full ripeness were extracted using hot acid. The pectins were precipitated in propan-2-ol and their crude yields quantified as alcohol-insoluble substance. Like apple pomace, the dried peels provided hardly acetylated (DAc < 6.3%) rapid-set to ultrarapid-set high-methoxyl pectins at starch-adjusted yields of 11-21 g/100 g. However, despite similar high molecular weight fractions and galacturonic acid/rhamnose ratios, their average molecular weight was markedly reduced by a characteristic, almost monodisperse fraction of 16000-19000. Expanded galactans, indicated by galactose/rhamnose ratios of 15-24 mol/mol, probably represented arabinogalactan side-chain fragments withstanding hot-acid extraction at pH 1.5 and 2.0, as implied by arabinose/galactose ratios of 8-15 and 33-56 mol/100 mol, respectively. Limited galacturonic acid contents made the mango peel pectins less valuable than commercial apple pectins with regard to gelling capacity and thickening properties. Whereas starch and matrix glycan fragments almost completely degraded during ripening, depolymerization of pectins and galactans was insignificant. Technofunctional properties, modulated by extraction at different pH values, were ascribed to structural differences influencing macromolecular entanglements. © 2008 American Chemical Society.