Pectin isolation and characterization from six okra genotypes

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dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorAlba, K.
dc.contributor.authorBingham, , R. J.
dc.contributor.authorOduro, Ibok N.
dc.contributor.authorMorris, G. A.
dc.contributor.authorKontogiorgos, V.
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0002-8516-7656
dc.date.accessioned2024-06-11T10:01:15Z
dc.date.available2024-06-11T10:01:15Z
dc.date.issued2017
dc.descriptionThis is an article published in Food Hydrocolloids 72 (2017) 323e330; http://dx.doi.org/10.1016/j.foodhyd.2017.06.014
dc.description.abstractPectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.
dc.description.sponsorshipKNUST
dc.identifier.citationFood Hydrocolloids 72 (2017) 323e330; http://dx.doi.org/10.1016/j.foodhyd.2017.06.014
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2017.06.014
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15772
dc.language.isoen
dc.publisherFood Hydrocolloids
dc.titlePectin isolation and characterization from six okra genotypes
dc.typeArticle
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