Journal ArticleDOI
Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins
Lúcia Cristina Vriesmann,Renata Dias de Mello Castanho Amboni,Carmen Lúcia de Oliveira Petkowicz +2 more
TLDR
The composition of cacao pod husks, the main waste product of cocoa production, and some of the characteristics of their water-soluble pectins were investigated in this paper.About:
This article is published in Industrial Crops and Products.The article was published on 2011-07-01. It has received 134 citations till now. The article focuses on the topics: Pectin.read more
Citations
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Pectin as a rheology modifier: Origin, structure, commercial production and rheology.
Siew Yin Chan,Wee Sim Choo,David J. Young,David J. Young,David J. Young,Xian Jun Loh,Xian Jun Loh +6 more
TL;DR: An overview of pectin from its origin to its physicochemical properties is presented and Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased is presented.
Journal ArticleDOI
Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
Siew Yin Chan,Wee Sim Choo +1 more
TL;DR: Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks and the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently.
Journal ArticleDOI
Pectin isolation and characterization from six okra genotypes
F.M. Kpodo,F.M. Kpodo,Jacob K. Agbenorhevi,Katerina Alba,Richard J. Bingham,Ibok Oduro,Gordon A. Morris,Vassilis Kontogiorgos +7 more
TL;DR: In this article, 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.
Journal ArticleDOI
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
Carmen Lúcia de Oliveira Petkowicz,Carmen Lúcia de Oliveira Petkowicz,Lúcia Cristina Vriesmann,Peter A. Williams +3 more
TL;DR: In this article, the pectins were characterized by chromatographic and spectroscopic methods and the dynamic surface tension, foaming ability and emulsifying properties of watermelon rind were evaluated and compared with gum Arabic.
Journal ArticleDOI
Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract
Azila Abdul Karim,Azrina Azlan,Amin Ismail,Puziah Hashim,Siti Salwa Abd Gani,Badrul Hisyam Zainudin,Nur Azilah Abdullah +6 more
TL;DR: The cocoa pod extract has high potential as a cosmetic ingredient due to its anti-wrinkle, skin whitening, and sunscreen effects and exhibited a potential as UVB sunscreen despite its low performance as a UVA sunscreen agent.
References
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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
TL;DR: This assay is very reproducible and rapid with the dye binding process virtually complete in approximately 2 min with good color stability for 1 hr with little or no interference from cations such as sodium or potassium nor from carbohydrates such as sucrose.
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Colorimetric Method for Determination of Sugars and Related Substances
TL;DR: In this article, a method was developed to determine submicro amounts of sugars and related substances using a phenol-sulfuric acid reaction, which is useful for the determination of the composition of polysaccharides and their methyl derivatives.
Journal Article
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
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A photometric adaptation of the somogyi method for the determination of glucose
TL;DR: In this paper, the reliability of the various Somogyi-Shaffer-Hartmann (SHH) copper reagents for glucose determination in biological material has been established, which can be accomplished by omission of the iodide and iodate in their preparation, since these interfere with the molybdate color reagents.