Characterization of pectic substances from selected tropical fruits.
Nwanekezi E. C., Alawuba O. C. G., Mkpolulu C. C. M.
Author Affiliation: School of Food Science and Technology, Abia State University, Uturu, Abia State, Nigeria.
Journal of Food Science and Technology (Mysore) 31 : 159-161
Abstract : The pectin content of oranges, limes, bananas, mangoes, native mangoes (Irvingia gabonensis), Solanum nigrum, avocados, pawpaws, cashew apples, Chrysophyllum albidum, tomatoes and guavas were studied. Mangoes had the highest pectin content (1.8%) and tomatoes the lowest (0.53%). Anhydrogalacturonic acid content was highest in mango and lowest in C. albidium. Solubility and viscosity of the pectin increased as methoxyl ester content increased.