On the pectic substances of mango fruits

Kratchanova, M.; Benemou, C.; Kratchanov, C.

Carbohydrate Polymers 15(3): 271-282

1991


ISSN/ISBN: 0144-8617
DOI: 10.1016/0144-8617(91)90042-b
Accession: 007615216

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Abstract
Peels and fruit pulp of two Guinean mango varieties (Ceni and Springfield) were studied. The polyuronide content of the dried fruit material varied from 14.6 to 21.3% depending on the type of raw material (variety and part of the fruit) and methods of treatment prior to drying. By hydrochloric acid extraction at 85.degree.C and pH = 1.5, the pectic substances were extracted most fully from the dried mango peels (Ceni, 24.5% and Springfield, 22.3%) and least fully from the fleshy part of ordinary mango (Ceni, 5.8%). The molecular mass of the pectins obtained range from 72000 to 83000 and the gel strength was between 162 and 232.degree. according to Tarr-Baker. The content of bound amino acids in the pectic preparations obtained was in the 1-7% range and did not depend on the degree of esterification of pectin. The carbohydrate composition of the pectins obtained was estimated to be in the following ranges: galacturonic acid (40-70%); arabinose (2-4%); rhamnose (1-2%); xylose (1-7%); mannose (1-3%); galactose (14-22%) and glucose (8-22%).