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Food Hydrocolloids 22 (2008) 13451351 www.elsevier.com/locate/foodhyd

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Effect of extraction conditions on some physicochemical characteristics liore e and Mango mango peels of pectins from Ame
peauc, J.-F. Thibaultc, M.-C. Raletc B.B. Koubalaa, G. Kanscia,, L.I. Mbomeb, M.-J. Cre
a

Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameroon b CRAN, Ministry of Scientic Research and Innovation, Yaounde, Cameroon c `res Interactions Assemblages, F-44300 Nantes, France INRA, UR1268, Biopolyme Received 27 March 2007; accepted 24 July 2007

Abstract The extraction of pectins from mango peels can offer a way to upgrade byproducts arising from the processing of these tropical fruits. In this work, several extraction conditions (HCl, or deionised water, or ammonium oxalate) were tested in order to isolate pectins from liore e and Mango) harvested in Cameroon. After determining uronic acid and neutral sugar the peels of two mango varieties (Ame contents of mango peels and their alcohol insoluble residues (AIR), extracted pectins were analysed for their uronic acid and neutral sugar contents, their degree of methylation and acetylation, and their average molar mass and intrinsic viscosity. The extraction method was shown to signicantly act upon yield (932% dry AIR), uronic acid (262709 mg/g dry weight) and neutral sugar (160480 mg/g) contents of pectin, their degree of methylation (5286%) and acetylation (18%), their molar mass (245,000432,000 g/mol), and their intrinsic viscosity (3201346 mL/g). The physicochemical behaviour of pectins could be inuenced thereof. With a good recovery yield, a high average molar mass and intrinsic viscosity and a high degree of methylation, ammonium oxalate-extracted mango pectins present good characteristics to be exploited industrially for their gelling properties. r 2007 Elsevier Ltd. All rights reserved.
Keywords: Mango peels; Pectin; Ammonium oxalate

1. Introduction Citrus peel and apple pomace are the major raw materials used for the production of commercially acceptable pectins (May, 1990). Other sources such as mango peels (Berardini, Fezer et al., 2005; Berardini, Kno dler, ne mou, & Schieber, & Carle, 2005; Kratchanova, Be Kratchanova, 1991), sugar beet residues (Levigne, Ralet, & Thibault, 2002), sunower heads (Voragen, Pilnik, Thibault, Axelos, & Renard, 1995) and cactus (Opuntia rdenas, 2003) have been considered spp.) (Goycoolea & Ca for the extraction of commercial pectins. In Cameroon, mango (Mangifera indica) is one of the tropical fruits with an important production ($200,000300,000 tons/year) and post-harvest loss. This loss, which represents about 22% of the production, is due to a short period of high
Corresponding author. Tel.: +237 77 61 10 98.

E-mail address: gkansci2000@yahoo.fr (G. Kansci). 0268-005X/$ - see front matter r 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodhyd.2007.07.005

production associated to a high perishability of the fruit. Processing of mango into jam and upgrading of the byproducts could constitute a way to reduce this loss. Mango peels represent about 1619% of the total weight of the fruit (Kansci, Koubala, & Lape, 2003). These peels are most of the time thrown into nature or used for animal feeding. They have been reported to be a potential source of pectins (Berardini, Kno dler et al., 2005; Kratchanova et al., 1991; Pedroza-Islas, Aguilar-Esperanza, & VernonCarter, 1994), bres (Larrauri, Ruperez, Borroto, & SauraCalixto, 1996) and polyphenols (Berardini, Kno dler et al., 2005). Pectins are a family of complex polysaccharides mainly present within the primary cell wall and intercellular regions of dicotyledons (Voragen et al., 1995). Structurally, they are generally described as an alternation of smooth (made of homogalacturonans, HGs) and hairy (made of type I rhamnogalacturonans, RGs-I) regions. HG is composed of (1,4)-linked a-D-galacturonic acid (GalpA)

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residues that can be partly methylesteried at C6 (Pilnik & Voragen, 1970) and possibly partly acetylesteried at O2 or O3 in some plant species (Ralet, Bonnin, & Thibault, 2002). RG-Is backbone is composed of the repeating disaccharide [4)-a-D-GalpA-(1,2)-a-L-Rhap-(1] in which 2080% of the rhamnosyl (Rhap) residues are substituted at O-4 with neutral sugar side chains, containing mainly arabinose and galactose (Ridley, ONeill, & Mohnen, 2001; Schols & Voragen, 2002). The degree of methylation (DM) and degree of acetylation (DAc) are dened as the percentage of GalA units esteried by methanol or acetic acid, respectively. Pectins are highly heterogeneous with respect to their galacturonic acid and neutral sugar contents, their methylation and acetylation degrees, and their molar mass (Kravtchenko, Voragen, & Pilnik, 1992; Ralet & Thibault, 2002). Pectins have many applications in food science and nutrition, cosmetics and pharmacy. They are widely used as food additives for their thickening, gelling and emulsifying properties in jams, soft drinks, sh, meat and lez-Cabrialezs, & milk products (Barrera, Ram rez, Gonza zquez, 2002; May, 1997; Ralet et al., 2002). CommerVa cially, pectins are extracted by treating apple pomace or citrus peels with hot dilute mineral acids, mainly nitric acid (Rolin, 2002). The extraction conditions are in the range of pH 1.53, 60100 1C and 0.56 h. Solid:liquid ratios of 1:17 for apple and 1:35 for citrus are generally used (Ralet et al., 2002). These native pectins are highly methylated (DM 450%) and lowly acetylated (Voragen et al., 1995). They gel at low pH (2.53.8) with a high sugar concentration (455%) (Rolin, Nielsen, & Glahn, 1998). Lowly methylated (DM o50%) pectins are obtained by de-esterication of highly methylated pectins using acid or ammonia treatments in ethanol or isopropanol (Rolin, 2002; Voragen et al., 1995). Lowly methylated pectins form gels in the presence of divalent cations such as calcium and total soluble solids of 30% (Ralet et al., 2002). Clearly, relationships between pectin ne structure and functional properties do exist (Ralet & Thibault, 2002). Many studies have shown that the biochemical characteristics of pectins depend on the plant source and the extraction method used. Different extraction methods are currently used, either sequentially or independently. Those methods encompass water or buffer solutions, solutions of chelating agents such as ammonium oxalate and hot diluted acids (Voragen et al., 1995). Sugar beet pectins extracted by acid (HCl or HNO3) at variable pH (13), temperature (7590 1C) and time (3090 min) exhibited a galacturonic acid content and a DM varying from 295 to 528 mg/g (dry weight) and from 34% to 94%, respectively (Levigne, Ralet, et al., 2002). Pectins from Ceni mango peels extracted by deionised water exhibited a galacturonic acid content and a DM of 860 mg/g and 73%, respectively. When extraction was performed with HCl (pH 1.5, 85 1C, 1 h), Ceni mango pectins exhibited a lower galacturonic acid content and a similarly high DM (660 mg/g and 76%, respectively) (Kratchanova et al., 1991). Hence, the source

of pectins and the extraction conditions used have a deep impact on pectins biochemical characteristics and on their suitability for application. The aim of this study was to evaluate the impact of different extraction conditions (HCl, or water, or ammonium oxalate) on the yield and some biochemical characteristics of mango peels pectins in order to assess the feasibility of using mango peels as sources of pectins. Mango pectins were compared with lime pectins isolated by the same extraction methods. 2. Experimental 2.1. Sampling and treatment Ripe mangoes (M. indica) of two of the most productive liore e and Mango) and lime (Citrus latifolia) varieties (Ame were harvested in an orchard near the city of Yaounde (South of Cameroon) for the former variety of mango and lime, and in the city of Ngaoundere (North of Cameroon) for the latter variety of mango. The peels of the fruits were removed and chopped into pieces of 1 cm2 using a stainless steel knife. The peels were then bleached at 95 1C for 5 min and dried in an air convection oven at 50 1C. The alcohol insoluble residue (AIR) was obtained by treating the dried peels four times with 85% ethanol (solid/liquid ratio: 1/3 w/v) at 70 1C for 20 min. 2.2. Pectin extraction Three different extraction conditions were considered: HCl (pH 1.5) at 85 1C for 1 h, deionised water at 75 1C for 1 h and ammonium oxalate (0.25%) pH 4.6 (using oxalic acid) at 85 1C for 1 h. In all, 100 g of AIR was mixed with 4 L of extracting solution and processed as described above, while stirring. The extracts were separated from the AIR residues by ltering through a nylon cloth and pectins were precipitated with three volumes of ethanol (96%). The precipitated pectins were washed several times with 70% ethanol and nally with 96% ethanol and acetone before drying in an oven at 50 1C. 2.3. Chemical characterisations The uronic acid content of the peels, AIR and extracted pectins was determined colorimetrically by the automated m-phenylphenol method (Thibault, 1979). The individual neutral sugars were analysed as their alditol acetate derivatives by gas chromatography (GLC) after acid hydrolysis. Pectins were hydrolysed with 1 M H2SO4 (3 h, 100 1C). Peels and AIR were prehydrolysed with 13 M H2SO4 (30 min, 25 1C), diluted to 1 M and heated (2 h, 100 1C). The individual neutral sugars obtained were reduced with NaBH4, acetylated and analysed by GLC (Blakeney, Harris, Henry, & Stone, 1983). Inositol was used as internal standard.

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Pectins methoxyl content was determined by the acetylacetone colorimetric method. Methanol released by alkaline de-esterication was oxidised by alcoholoxidase in formaldehyde, which reacts with acetylacetone to form a yellow complex absorbing at 412 nm (Klavons & Bennett, 1986). Pectins acetyl content was determined by HPLC. Pectins were treated with 1 M NaOH in the presence of CuSO4 and acetic acid released was quantied by HPLC on a C18 column as described previously (Levigne, Thomas, Ralet, Quemener, & Thibault, 2002). Isopropanol was used as internal standard. DM and DAc, as the molar ratio of methanol and acetic acid to galacturonic acid, respectively, were calculated. All analyses were performed in triplicate and results were given on a dry weight basis. 2.4. Determination of macromolecular parameters HP-SEC was performed at room temperature on a system constituted of one Shodex OH SB-G pre-column followed by two columns in series (Shodex OH-Pack SB804 HQ and OH-Pack SB-805 HQ, Shodex, Showa Denko KK, Miniato, Japan) eluted with 0.05 M NaNO3 buffer containing 0.02% NaN3 as preservative at a constant ow rate of 42 mL/h. Detectors were a refractometer (RI) (ERC 7517A), a differential viscosimeter (T-50A, Viscotek, Houston, TX) and a multiple-angle laser light-scattering device (Malls) (Mini Dawn, Wyatt, Santa Barbara, CA) operating at three angles (411, 901 and 1381). Pectins ($6 mg/mL) were solubilised in 0.05 M NaNO3 containing 0.02% NaN3, left overnight with tail-over-head continuous mixing, centrifuged and ltered (0.45 mm) before injection of 50 mL. Data for molar mass determinations were analysed using Astra software (Wyatt, Santa Barbara, CA), taking a dn/dc of 0.146. Data for viscosimetry determinations were analysed using TriSEC software (Version 3.0, Viscotek, Houston, TX).

3. Results and discussion 3.1. Peels and AIRs uronic acid and neutral sugar contents The uronic acid and neutral sugar contents of mango and lime peels and their corresponding AIRs are summarised in Table 1. The uronic acid and total neutral sugar contents of the two mango peels differed only moderately, liore e variety being slightly poorer in uronic acids the Ame and slightly richer in neutral sugars than in the Mango one. Glucose (probably of cellulosic origin) was the main neutral sugar followed by galactose and arabinose. Mannose, xylose and rhamnose were also detected. Compared with lime peels, mango peels exhibited lower amounts of uronic acids and arabinose, and higher amounts of galactose (Table 1). Compared with the raw peels, mango AIRs were enriched in uronic acids, rhamnose, arabinose, xylose and galactose and impoverished in mannose and glucose. Residual sucrose and some other ethanol-soluble compounds such as lipids and pigments were removed by the ethanolic treatment (Selvendran & Du Pont, 1980). As already noticed on peels, the uronic acid contents were as liore e. Nevertheless, both follows: lime4Mango4Ame mango AIRs were quite rich in uronic acids (154192 mg/g), in agreement with values found in the literature for Ceni mango AIR (213 mg/g) (Kratchanova et al., 1991). Both mango AIRs exhibited an overall distribution of individual sugars similar to that of raw peels, glucose, galactose and arabinose constituting the main neutral sugars detected. 3.2. Yield and biochemical characteristics of mango peel pectins and their extractability Mango pectins extraction yields varied from 90 to 320 mg/g dry AIR depending on the extraction condition used. The highest extraction yields were obtained with

Table 1 liore e and Mango mango varieties, Individual neutral sugar and uronic acid contents of peels and their alcohol insoluble residues (AIR) from Ame compared with lime Characteristics Samples liore e Ame Peel Individual neutral sugars (mg/g) Rha Ara Xyl Man Gal Glc Total neutral sugars (mg/g) Uronic acids (mg/g) 5.770.1 54.370.3 13.770.1 2470.1 74.570.2 261.870.9 43470.6 92.370.8 AIR 8.670.1 91.670.5 22.370.1 18.370.1 102.270.3 208.470.6 451.471.9 153.570.2 Mango Peel 5.170.1 57.770.5 12.970.1 2470.1 65.670.3 204.170.9 369.470.6 104.570.2 AIR 7.270.1 98.670.7 2270.1 15.970.1 75.270.2 179.470.9 398.370.2 192.370.9 Lime Peel 15.170.1 97.2770.6 2670.07 22.170.1 43.970.1 207.370.7 411.670.6 19271.4 AIR 19.670.1 135.770.5 32.170.1 26.770.1 55.770.2 214.270.8 48470.4 247.771

Values are given in mg/g of dry matter and are means of triplicate measurements.

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ammonium oxalate and HCl, and the lowest with water (Table 2). Similarly, high acid-extraction yields (170 245 mg/g dry matter) were observed by previous workers using either HCl or H2SO4 at pH 1.5 onto Ceni or Tommy Atkins mango peels (Berardini, Kno dler, et al., 2005; Kratchanova et al., 1991). Whatever the extraction liore e mango condition used, the extraction yields of Ame peels were lower than those of Mango mango peels. The extraction yields obtained with lime (90300 mg/g dry AIR) were alike (water extraction) or slightly higher (ammonium oxalate and HCl extraction) than those obtained with the Mango mango variety. Mango pectins exhibited acidic (262709 mg/g dry matter) and total neutral sugar (160327 mg/g) contents that varied widely depending on the extraction method used. HCl-extracted pectins were particularly rich in uronic

Table 2 liore e and Mango Extraction yields (mg/g dry peel and dry AIR) for Ame mango and lime Extraction process Source Yield mg/g dry AIR HCl (pH 1.5) liore e Ame Mango Lime liore e Ame Mango Lime liore e Ame Mango Lime 20478 26376 25973 9279 13275 8876 235710 318714 297712 mg/g dry peel 10174 15373 19872 4674 7673 6775 11675 18578 22679

Water

Ammonium oxalate

Values are means of triplicate measurements. AIR: alcohol insoluble residue.

acids and quite poor in total neutral sugars, in agreement with previously published data (Kratchanova et al., 1991). On the contrary, water-extracted pectins were very rich in neutral sugars. Intermediate values with respect to both uronic acids and total neutral sugars were observed for ammonium oxalate-extracted pectins. Between the two mango pectins, that of Mango variety had the most important uronic acid content whatever the extraction condition used. Those uronic acid contents were, however, slightly lower than those observed for the corresponding lime-extracted pectins (Table 3). It is noteworthy that water- and ammonium oxalate-extracted pectins contained fairly high amounts of non-sugar constituents. The protein content was, however, low (o20 mg/g) and some ashes (most probably arising from the remaining salts for ammonium oxalate-extracted pectins) and polyphenols might be present (Berardini, Kno dler et al., 2005). Concerning the individual neutral sugars, HCl-extracted mango pectins were particularly rich in galactose (Table 3). Pectins extracted from mango peel AIRs by water or ammonium oxalate appeared to be rich both in galactose and in arabinose (Table 3). High amounts in galactose and arabinose were also observed on water-soluble pectins from mango pulp (Iagher, Reicher, & Ganter, 2002). Furthermore, 13C-NMR signals consistent with the presence of arabinan and galactan chains were evidenced (Iagher et al., 2002). Degradation of the arabinan chains most probably occurred with HCl, the arabinofuranosyl linkages being particularly acid-labile (BeMiller, 1967). The molar ratios of GalA to Rha were calculated, and it appeared that different kinds of pectins could be extracted according to the extraction conditions used: water-extracted pectins exhibited low GalA/Rha ratios (1635), HCl-extracted pectins exhibited high GalA/Rha ratios (6494) and ammonium oxalate-extracted pectins intermediate ones (3249) (Fig. 1). Water-extracted pectins appeared thereby

Table 3 Individual neutral sugars (rhamnose, arabinose, xylose, galactose and glucose), uronic acid contents and extractability (% of galacturonic acid extracted liore e (Ame ) and Mango mango and lime AIRs from AIR) of pectins extracted from Ame Characteristics Extraction process and raw material used HCl (pH 1.5) Ame Uronic acids (mg/g) Total neutral sugars (mg/g) Individual neutral sugars (mg/g) Rha Ara Xyl Gal Glc GalA extractability (%) 68678 20271 8 6 3 142 44 9173 Mango 70979 15971 7 5 4 116 28 9771 Lime 82175 18971 12 4 4 129 41 8571 Water Ame 26276 47972 15 101 4 318 39 1672 Mango 31279 32771 11.3 126 5 142 42 2171 Lime 49379 12671 13 51 8 26 28 1871 Ammonium oxalate Ame 37977 24373 11 68 4 126 34 5875 Mango 52178 20679 10 88 4 83 21 8673 Lime 61176 16276 13 99 4 28 18 7371

Compositions are given in mg/g of dry matter. Values are means of triplicate measurements. AIR: alcohol insoluble residue.

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particularly rich in rhamnogalacturonic regions, while acid-extracted pectins encompassed a higher proportion of homogalacturonic regions. 3.2.1. Pectins extractability Pectins extractability was calculated as the percentage of uronic acid extracted from the AIR [uronic acid content of the extracted pectins (g) extraction yield (%) per 100 g of uronic acid initially present in the AIR] (Table 3). Whatever the initial material used, pectins extractability by HCl was very high (8597%). The high extractability of pectins by hot dilute acid, using either HCl or HNO3, is well demonstrated (Voragen et al., 1995) and hot dilute acid is also the most convenient approach for industrial extraction of pectins (May, 1990). Fairly high values were also observed for ammonium oxalate extractions (5886%, Table 3). The proportions of pectins extracted with chelating agents vary greatly depending on the plant source and the extraction conditions used, particularly

pH and temperature (Voragen et al., 1995). A high extractability of sugar beet pectins using hot ammonium oxalate (pH 3.5) and of apple pectins using CDTA (pH 4.85, 20251) has been reported previously (Arslan, 1995; Renard, Voragen, Thibault, & Pilnik, 1990). Pectins extractability by water was fairly low (1621%, Table 3), which is a result commonly found, whatever the plant source (Voragen et al., 1995). 3.2.2. Degree of methylation (DM) and acetylation (DAc) Mango pectins appeared highly methylated (DM450%) whatever the extraction method used (Table 4). Water- and ammonium oxalate-extracted pectins exhibited the highest DM (6486%), as pointed out previously (Voragen et al., 1995). Similarly, highly methylated pectins were obtained by acid (HCl or H2SO4, pH 1.5) extraction of Ceni, Alphonso and Tommy Atkins mango peels (Berardini, Fezer et al., 2005; Kratchanova et al., 1991; Srirangarajan & Shrikhande, 1979). Mango pectins exhibited low degrees of acetylation (38%), water-extracted pectins exhibiting the highest values. Low values of DAc were also found for lime pectins (36%) and, in previous studies, for acid-extracted apple (5%) and lemon (1.4%) pectins (Kravtchenko, Voragen, & Pilnik, 1992). 3.3. Macromolecular parameters

100 80 60 40 20 0 Am Mango Lime Am Mango Lime Am Mango Lime HCl Water Ammonium oxalate

Mol%

Fig. 1. Molar repartition of the individual neutral sugars in pectins liore e (Ame ) extracted by HCl, or water, or ammonium oxalate from Ame and Mango mango peels alcohol insoluble residues and from lime peels alcohol insoluble residues. Rhamnose, &; Fucose, ; Arabinose, ; Xylose, ; Mannose, ; Galactose, ; Glucose, .

Pectins weight-average molar mass and intrinsic viscosity values varied widely depending on the plant source and the extraction condition used (Table 4). With respect to extraction conditions, HCl-extracted pectins exhibited fairly low weight-average molar masses associated with fairly high intrinsic viscosity values. Water-extracted pectins were of fairly high weight-average molar mass, but of low intrinsic viscosity. Finally, ammonium oxalateextracted pectins were both of high weight-average molar mass and of high intrinsic viscosity. As already pointed out when looking at chemical characteristics, the different

Table 4 liore e Degrees of methylation (DM) and acetylation (DAc), weight-average molar mass /MwS and intrinsic viscosity ([Z]) of pectins extracted from Ame and Mango mango and lime peels AIRs Extraction process HCl (pH 1.5) Raw material liore e Ame Mango Lime liore e Ame Mango Lime liore e Ame Mango Lime DM (%) 5771 5271 4971.2 7071.7 7571.5 8271.7 8671.8 6471.4 7771 DAc (%) 370.4 470.2 470.3 870.2 870.2 670.3 570.3 370.2 370.2 /MwS (kDa) 28074 24575 12375 27177 41374 25278 41475 43276 30574 [Z] (mL/g) 64978 71577 56075 32075 36477 41476 88679 1346710 85775

Water

Ammonium oxalate

Values are means of triplicate measurements. AIR: alcohol insoluble residue.

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extraction conditions used allowed the recovery of different kinds of pectins with respect to molar mass and conformation. Water and ammonium oxalate can be considered as smooth extractants leading to the solubilisation of pectins of high molar mass. It is noteworthy that ammonium oxalate-extracted pectins, which are enriched in homogalacturonic regions compared with water-extracted pectins, exhibited a more extended conformation as revealed by their very high intrinsic viscosity. On the contrary, HCl (pH 1.5, 85 1C, 1 h) came out as a more severe extractant leading to some depolymerisation of the pectic macromolecules. Such a deleterious effect of a number of HCl extraction conditions onto molar mass was previously assessed for sugar beet pectins (Levigne, Ralet et al., 2002). Macromolecular parameter values depended not only on the extraction process used but also on the plant material. Weight-average molar mass and intrinsic viscosity values determined for lime pectins were much lower than those observed for mango pectins, whatever the extraction condition. 4. Conclusion In the present study, different extraction conditions were used for the recovery of pectins from mango peels. Mango peels appeared rich in pectins, as revealed by their high content in uronic acids, galactose, arabinose and rhamnose. The extraction conditions were shown to have a deep impact on the extraction yields and on the biochemical and macromolecular characteristics of the extracted pectins (Table 5). Ammonium oxalate led to high extraction yields and proved to be an outstandingly interesting extractant. The recovered pectins were indeed of particularly high molar mass and intrinsic viscosity. HCl also led to high extraction yields but the extracted pectins were partly degraded, as revealed by their moderate molar mass. Water came out as a poor extractant with respect to extraction yields. Whatever the extraction method used, the pectins recovered were highly methylated (HM pectins). HM pectins form gels with high amounts of sugar (455%) and acid. Many factors inuence the conditions of gel formation and the gel strength achieved, but, under equal

conditions, gel strength increases with the molar mass of the pectin used (Voragen et al., 1995). Ammonium oxalateextracted pectins are thereby most likely to exhibit good gelling properties. We are currently investigating the rheological properties of mango peels pectin gels. Those results will be presented in a forthcoming paper. Acknowledgements gumes programme We are grateful to the Fruits et Le of IRAD (Yaounde-Cameroon) for providing us with the lime sample. We are also very grateful to the French Cooperation for their nancial support to this work. References
Arslan, N. (1995). Extraction of pectin from sugar-beet pulp and intrinsic viscosity molecular weight relationships of pectin solutions. Journal of Food Science and Technology-Mysore, 32, 381385. lez-Cabrialezs, J. J., & Va zquez, M. Barrera, A. M., Ram rez, J. A., Gonza (2002). Effect of pectins on the gelling properties of surimi from silver carp. Food Hydrocolloids, 16, 441447. BeMiller, J. N. (1967). Acid-catalyzed hydrolysis of glycosides. Advances in Carbohydrate Chemistry, 22, 2591. Berardini, N., Fezer, R., Conrad, J., Beifuss, U., Carle, R., & Schieber, A. (2005). Screening of mango (Mangifera indica L.) cultivars for their contents of avonol O- and xanthone C-glycosides, anthocyanins, and pectin. Journal of Agricultural and Food Chemistry, 53, 15631570. Berardini, N., Kno dler, M., Schieber, A., & Carle, R. (2005). Utilisation of mango peels as source of pectin and polyphenolics. Innovative Food Science and Technologies, 6, 442452. Blakeney, A. B., Harris, P. J., Henry, R. J., & Stone, B. A. (1983). A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydrate Research, 113, 291299. rdenas, A. (2003). Pectins from Opuntia spp. A Goycoolea, F. M., & Ca short review. Journal of the Professional Association for Cactus Development, 5, 1729. Iagher, F., Reicher, F., & Ganter, J. L. M. S. (2002). Structural and rheological properties of polysaccharides from mango (Mangifera indica L.) pulp. International Journal of Biological Macromolecules, 31, 917. Kansci, G., Koubala, B. B., & Lape, M. I. (2003). Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica). African Journal of Biotechnology, 2, 301306. Klavons, J. A., & Bennett, R. D. (1986). Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins. Journal of Agricultural and Food Chemistry, 34, 597599. ne mou, C., & Kratchanova, C. (1991). On the pectic Kratchanova, M., Be substances of Mango fruits. Carbohydrate Polymers, 15, 271282. Kravtchenko, T. P., Voragen, A. G. J., & Pilnik, W. (1992). Analytical comparison of three industrial pectin preparations. Carbohydrate Polymers, 18, 1725. Larrauri, J. A., Ruperez, P., Borroto, B., & Saura-Calixto, F. (1996). Mango peels as a new tropical bre: Preparation and characterization. Lebensmittel-Wissenschaft und-Technologie, 29, 729733. Levigne, S., Ralet, M.-C., & Thibault, J.-F. (2002). Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design. Carbohydrate Polymers, 49, 145153. Levigne, S., Thomas, M., Ralet, M.-C., Quemener, B., & Thibault, J.-F. (2002). Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards. Food Hydrocolloids, 16, 547550. May, C. D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12, 7999.

Table 5 An overall view of the biochemical features of mango pectins solubilized by different extractants (HCl, water and ammonium oxalate) Biochemical features Extraction process HCl (pH 1.5) GalA extractability (1697%) Uronic acids (262709 mg/g) Neutral sugars (159479 mg/g) DM (5286) /MwS (245432 kDa) [Z] (3201346 mL/g) +++ +++ + + + ++ Water Ammonium oxalate ++ ++ ++ +++ +++ +++

+ + +++ ++ ++ +

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