Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse

Detalhes bibliográficos
Ano de defesa: 2013
Autor(a) principal: Venzon, Simoni Spohr
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: eng
Instituição de defesa: Universidade Tecnológica Federal do Paraná
Campo Mourao
Medianeira
Programa de Pós-Graduação em Tecnologia de Alimentos
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/1130
Resumo: Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased.
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spelling Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagassePectinaEsterificaçãoReologiaPectinEsterificationRheologyModified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased.Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraPrograma de Pós-Graduação em Tecnologia de AlimentosHaminiuk, Charles Windson IsidoroCanteri, Maria Helene GiovanettiVenzon, Simoni Spohr2015-05-15T14:42:23Z2015-05-15T14:42:23Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfVENZON, Simoni Spohr. Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse. 2013. 35 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.http://repositorio.utfpr.edu.br/jspui/handle/1/1130engAn error occurred on the license name.An error occurred getting the license - uri.info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))instname:Universidade Tecnológica Federal do Paraná (UTFPR)instacron:UTFPR2016-08-09T20:08:37Zoai:repositorio.utfpr.edu.br:1/1130Repositório InstitucionalPUBhttp://repositorio.utfpr.edu.br:8080/oai/requestriut@utfpr.edu.br || sibi@utfpr.edu.bropendoar:2016-08-09T20:08:37Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT)) - Universidade Tecnológica Federal do Paraná (UTFPR)false
dc.title.none.fl_str_mv Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
spellingShingle Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
Venzon, Simoni Spohr
Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
title_short Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_full Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_fullStr Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_full_unstemmed Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
title_sort Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse
author Venzon, Simoni Spohr
author_facet Venzon, Simoni Spohr
author_role author
dc.contributor.none.fl_str_mv Haminiuk, Charles Windson Isidoro
Canteri, Maria Helene Giovanetti
dc.contributor.author.fl_str_mv Venzon, Simoni Spohr
dc.subject.por.fl_str_mv Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
topic Pectina
Esterificação
Reologia
Pectin
Esterification
Rheology
description Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased.
publishDate 2013
dc.date.none.fl_str_mv 2013
2015-05-15T14:42:23Z
2015-05-15T14:42:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv VENZON, Simoni Spohr. Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse. 2013. 35 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.
http://repositorio.utfpr.edu.br/jspui/handle/1/1130
identifier_str_mv VENZON, Simoni Spohr. Physical and chemical properties and antioxidant activity of modified and unmodified pectins extracted from orange bagasse. 2013. 35 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.
url http://repositorio.utfpr.edu.br/jspui/handle/1/1130
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv An error occurred on the license name.
An error occurred getting the license - uri.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv An error occurred on the license name.
An error occurred getting the license - uri.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Tecnológica Federal do Paraná
Campo Mourao
Medianeira
Programa de Pós-Graduação em Tecnologia de Alimentos
publisher.none.fl_str_mv Universidade Tecnológica Federal do Paraná
Campo Mourao
Medianeira
Programa de Pós-Graduação em Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
instname:Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR
instname_str Universidade Tecnológica Federal do Paraná (UTFPR)
instacron_str UTFPR
institution UTFPR
reponame_str Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
collection Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
repository.name.fl_str_mv Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT)) - Universidade Tecnológica Federal do Paraná (UTFPR)
repository.mail.fl_str_mv riut@utfpr.edu.br || sibi@utfpr.edu.br
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