Physicochemical and functional performance of pectin extracted by QbD approach from Tamarindus indica L. pulp

被引：66
作者：
Sharma, Radhika [1 ]
Kamboj, Sunil [1 ]
Khurana, Rajneet [1 ]
Singh, Gursharan [1 ]
Rana, Vikas [1 ]
机构：
[1] Punjabi Univ, Dept Pharmaceut Sci & Drug Res, Div Pharmaceut, Patiala 147002, Punjab, India
来源：
CARBOHYDRATE POLYMERS | 2015年 / 134卷
关键词：
Tamarind pectin; Design of experiments; Characterization; Rhamnogalacturonan; Antioxidant activity; ANTIOXIDANT ACTIVITY; APPLE POMACE; POLYSACCHARIDE; OPTIMIZATION; DEGRADATION; METHYLATION; RICE; FOOD; FILM;
D O I：
10.1016/j.carbpol.2015.07.073
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of present investigation was to utilize quality by design (QbD) approach for extraction of tamarind pectin (TP) from Tamarindus indica L. pulp employing purity descriptors as indicator. The software generated quadratic equations showed significant effect of polarity index as compared to pulp concentration and boiling temperature on percentage yield and purity characteristics of TP. An insignificant effect on purity descriptors and percentage yield of TP upon replacement of acetone with methanol during predicted vs observed correlation studies (being similar polarity index of 5.1) pointed towards overwhelming influence of solvent polarity. Further, the FTIR-ATR, H-1 NMR, DSC and mass spectroscopy suggested TP was rhamnogalacturonan pectin with no tartaric acid content. TP was found to have significantly higher antioxidant activity as compare to apple pomace pectin, citrus peel pectin and commercial pectin. Overall, the physicochemical properties and antioxidant potential of TP could be utilized as an excipient for food and pharmaceutical industry. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：364 / 374
页数：11
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