Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 115 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028565

Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace

  • LI Xiaojiao ,
  • WANG Yujie ,
  • YANG Lihua ,
  • TANG Jinshan ,
  • SONG Zhijiao
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  • 1(School of Resources and Environment, Baoshan University, Baoshan 678000, China)
    2(Key Laboratory of High-value Conversion and Utilization of Biomass Resources in Nujiang River Valley for Colleges and Universities of Yunnan Province, Baoshan 678000, China)

Received date: 2021-07-06

  Revised date: 2021-09-22

  Online published: 2022-11-01

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Abstract

In this study, the pectin was extracted from Coffea arabica L. pomace by hydrochloric acid extraction (TAE), microwave-assisted (MAE), and ultrasonic-assisted (UAE) methods, respectively. Then pectin was modified by acid-base modification and thermal modification. The molecular weight, monosaccharide composition, content of galacturonic acid, degree of esterification, and surface morphology of pectin were determined before and after modification. Moreover, the scavenging ability of DPPH radical, ·OH, ·O2-, and ABTS cationic radical of pectin before and after modification were also investigated. The results showed that the pectin yield of the three extraction methods was as follows: MAE(7.24%)＞UAE(6.88%)＞TAE(5.21%). There was no significant difference in pectin yield between the MAE method and the UAE method (P>0.05). While, arabinose and galactose of nine pectins (A1-A3, B1-B3, C1-C3) were relatively high after the modification treatment. Besides, after acid-base modification and thermal modification, the content of galacturonic acid in pectin increased, the degree of esterification decreased, and the soil was relatively loose, with cavity structure or lamellar structure. The modified pectin showed good scavenging ability to DPPH radical, ·OH, ·O2- and ABTS cationic radical, which all increased with the increase of the mass concentration of pectin. When the mass concentration of pectin was 3.2mg/mL, the scavenging capacity was as follows: acid-base modified pectin>heat-modified pectin>unmodified pectin. The removal rates of DPPH radical, ·OH, ·O2- and ABTS cationic radical were all greater than 80%, 75%, and 85% respectively. The results have a certain significance for the development and utilization of Coffea arabica pomace.

Key words： Coffea arabica pomace; pectin; modification; physicochemical properties; antioxidant activity

Cite this article

LI Xiaojiao , WANG Yujie , YANG Lihua , TANG Jinshan , SONG Zhijiao . Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace[J]. Food and Fermentation Industries, 2022 , 48(19) : 115 -124 . DOI: 10.13995/j.cnki.11-1802/ts.028565

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