Investigating the high yield extraction of pectin from Crissampelos Pareira L. Vat. Hirsute planted in Vietnam

Van Toan Nguyen; Duong Xuan Quyen

doi:10.18535/ijsrm/v10i1.ft1

Abstract

The study on the most suitable extracting conditions of pectin from Crissampelos pareira L. Var. Hirsute was thoroughly and successfully investigated. It was found that the most suitable conditions for the extraction of pectin from C pareira were at temperature of 90°C; pH of solution of 1.5; and the extraction time of 60 minutes. The average yield of pectin was of 15.58%. it is worth noting that the mentioned extracting conditions showed a highly significant effect (p<0.05) on the yield of pectin. As the consequence, the equivalent weight, methoxyl content, anhydrouronic acid content, degree of esterification and moisture content of extracted pectin obtained under the suitable conditions were found to be 333.33 g/mol, 5.58%, 84.48%, 37.5%, 15.76%, respectively.

Keywords

Crissampelos pareira L

References

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Sriamornsak, P. Application of pectin in oral drug delivery. Expert Opin. Drug Deliv. 2011, 8, 1009–1023.Google Scholar ↗
Munarin, F.; Tanzi, M.C.; Petrini, P. Advances in biomedical applications of pectin gels. Int. J. Biol. Macromol.2012, 51, 681–689.Google Scholar ↗
Rodsamran, P.; Sothornvit, R. Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation. Food Hydrocoll. 2019, 97, 105173.Google Scholar ↗
G Amresh, CV Rao and PN Singh. Antioxidant activity of Crissampelos pareira on benzo(a)pyrene-induced mucosal injury in mice. Nutr. Res. 2007; 27, 625-32.Google Scholar ↗
H Bartsch and J Nair. Chronic inflammation and oxidative stress in the genesis and perpetuation of cancer: Role of lipid peroxidation, DNA damage, and repair. Langenbecks Arch. Surg. 2006; 391, 499-510.Google Scholar ↗
A Bafna and S Mishra. Antioxidant and immunomodulatory activity of the alkaloidal fraction of Crissampelos pareira linn. Sci. Pharm. 2010; 78, 21-31.Google Scholar ↗
G Amresh, GD Reddy, VR Ch and PN Singh. Evaluation of anti-inflammatory activity of Crissampelos pareira root in rats. J. Ethnopharmacol. 2007; 110, 526-31.Google Scholar ↗
G Amresh, PN Singh and VR Ch. Antinociceptive and antiarthritic activity of Crissampelos pareira roots. J. Ethnopharmacol. 2007; 111, 531-6.Google Scholar ↗
HM Reza, M Shohel, SB Aziz, FI Pinaz, MF Uddin, M Al-Amin, IN Khan and P Jain. Phytochemical and pharmacological investigation of ethanol extract of Crissampelos pareira. Indian J. Pharm. Sci. 2014; 76, 455-8.Google Scholar ↗
BS Thavamani, M Mathew and SP Dhanabal. Anticancer activity of Crissampelos pareira against dalton's lymphoma ascites bearing mice. Pharmacogn. Mag. 2014; 10, 200-6.Google Scholar ↗
A Arkarapanthu, V Chavasit, P Sungpuag and L Phuphathanaphong. Gel extracted from Khruea-ma-noi (Cyclea barbata Miers) leaves: Chemical composition and gelation properties. J. Sci. Food Agr. 2005; 85, 1741-9.Google Scholar ↗
J Singthong, S Ningsanond, SW Cui and HD Goff. Extraction and physicochemical characterization of Krueo Ma Noy pectin. Food Hydrocolloid 2005; 19, 793-801.Google Scholar ↗
J Singthong, SW Cui, S Ningsanond and HD Goff. Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Crissampelos pareira) pectin. Carbohyd. Polym. 2004; 58, 391-400.Google Scholar ↗
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Ermias Girma and Mr.Teshome Worku. Extraction and Characterization of Pectin From Selected Fruit Peel Waste; IJSRP. 2016 Edition, Volume 6, Issue 2, FebruaryGoogle Scholar ↗
Ranganna S. Handbook of analysis and quality control for fruits and vegetable products (2nd Ed.). New Delhi: McGraw Hill publishing Co. Ltd.(1995); 33-43.Google Scholar ↗
Maazullah Khan et al. Optimization of Process Conditions for Pectin Extraction from Citrus Peel. Science, Technology and Development; (2015); 34 (1): 9-15Google Scholar ↗
Ania A.O., Mustapha M., Barau O.A., Mamman, Amina Z., Hauwa H., Hauwa M.S.U and Yagana B.A. Extraction and characterization of pectin from peels of lemon (citrus limon), grapefruit (citrus paradise) and sweet orange (Citrus sinensis). British Journal of Pharmacology and Toxicology, (2012); 3(6) 259-262Google Scholar ↗
Canteri-Schemin M.H., Ramos Fertonani H.C., Waszczynskyj N., Wosiacki G. Extraction of pectin from apple pomace, Brazilian Archives of Biology and Technology, (2005); 48 (2), 259-266.Google Scholar ↗
Xue Z.H., Zhang X., Zhang Z.J., Liu J.H., Wang Y.F., Chen D.X., Long L.S. Optimization of Pectin Extraction from Citrus Peel by Response Surface Methodology, Food Science, (2011); 32 (18), 128-132.Google Scholar ↗
Renard C.M.G.C., Crepeau M.J., Thibault J.F. Structure of repeating units in the rhamnogalacturonic backbone of apple, beet and citrus pectins, Carbohydrate Research, (1995); 275, 155-165.Google Scholar ↗
Masmoudi M., Besbes S., Chaabouni M., Robert C., Paquot M., Blecker C., Attia H. Optimization of pectin extraction from lemon byproduct with acidified date juice using response surface methodology, Carbohydrate Polymers, (2008); 74, 185-192.Google Scholar ↗
W. Elizabeth Devi, 2014, Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly, International Journal of Engineering Research & Technology, (2014); 3- 1930.Google Scholar ↗

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[refR-2] Sriamornsak, P.; Kennedy, R.A. Swelling and diffusion studies of calcium polysaccharide gels intended for film coating. Int. J. Pharm. 2008, 358, 205–213.Google Scholar ↗

[refR-3] Rodriguez-Garcia, I.; Cruz-Valenzuela, M.R.; Silva-Espinoza, B.A.; Gonzalez-Aguilar, G.A.; Moctezuma, E.; Gutierrez-Pacheco, M.M.; Tapia-Rodriguez, M.R.; Ortega-Ramirez, L.A.; Ayala-Zavala, J.F. Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. J. Sci. Food Agric. 2016, 96, 3772–3778.Google Scholar ↗

[refR-4] Guerreiro, A.C.; Gago, C.M.L.; Faleiro, M.L.; Miguel, M.G.C.; Antunes, M.D. The e_ect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life. LWT 2017, 75, 210–219.Google Scholar ↗

[refR-5] Narasimman, P.; Sethuraman, P. An Overview on the Fundamentals of Pectin. Int. J. Adv. Res. 2016, 4, 1855–1860.Google Scholar ↗

[refR-6] Sriamornsak, P. Application of pectin in oral drug delivery. Expert Opin. Drug Deliv. 2011, 8, 1009–1023.Google Scholar ↗

[refR-7] Munarin, F.; Tanzi, M.C.; Petrini, P. Advances in biomedical applications of pectin gels. Int. J. Biol. Macromol.2012, 51, 681–689.Google Scholar ↗

[refR-8] Rodsamran, P.; Sothornvit, R. Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation. Food Hydrocoll. 2019, 97, 105173.Google Scholar ↗

[refR-9] G Amresh, CV Rao and PN Singh. Antioxidant activity of Crissampelos pareira on benzo(a)pyrene-induced mucosal injury in mice. Nutr. Res. 2007; 27, 625-32.Google Scholar ↗

[refR-10] H Bartsch and J Nair. Chronic inflammation and oxidative stress in the genesis and perpetuation of cancer: Role of lipid peroxidation, DNA damage, and repair. Langenbecks Arch. Surg. 2006; 391, 499-510.Google Scholar ↗

[refR-11] A Bafna and S Mishra. Antioxidant and immunomodulatory activity of the alkaloidal fraction of Crissampelos pareira linn. Sci. Pharm. 2010; 78, 21-31.Google Scholar ↗

[refR-12] G Amresh, GD Reddy, VR Ch and PN Singh. Evaluation of anti-inflammatory activity of Crissampelos pareira root in rats. J. Ethnopharmacol. 2007; 110, 526-31.Google Scholar ↗

[refR-13] G Amresh, PN Singh and VR Ch. Antinociceptive and antiarthritic activity of Crissampelos pareira roots. J. Ethnopharmacol. 2007; 111, 531-6.Google Scholar ↗

[refR-14] HM Reza, M Shohel, SB Aziz, FI Pinaz, MF Uddin, M Al-Amin, IN Khan and P Jain. Phytochemical and pharmacological investigation of ethanol extract of Crissampelos pareira. Indian J. Pharm. Sci. 2014; 76, 455-8.Google Scholar ↗

[refR-15] BS Thavamani, M Mathew and SP Dhanabal. Anticancer activity of Crissampelos pareira against dalton's lymphoma ascites bearing mice. Pharmacogn. Mag. 2014; 10, 200-6.Google Scholar ↗

[refR-16] A Arkarapanthu, V Chavasit, P Sungpuag and L Phuphathanaphong. Gel extracted from Khruea-ma-noi (Cyclea barbata Miers) leaves: Chemical composition and gelation properties. J. Sci. Food Agr. 2005; 85, 1741-9.Google Scholar ↗

[refR-17] J Singthong, S Ningsanond, SW Cui and HD Goff. Extraction and physicochemical characterization of Krueo Ma Noy pectin. Food Hydrocolloid 2005; 19, 793-801.Google Scholar ↗

[refR-18] J Singthong, SW Cui, S Ningsanond and HD Goff. Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Crissampelos pareira) pectin. Carbohyd. Polym. 2004; 58, 391-400.Google Scholar ↗

[refR-19] Kratchanova M.et al. Isolation, characterization, and modification of citrus pectins. J. BioSci. Biotech. 2012, 1(3): 223-233.Google Scholar ↗

[refR-20] Ermias Girma and Mr.Teshome Worku. Extraction and Characterization of Pectin From Selected Fruit Peel Waste; IJSRP. 2016 Edition, Volume 6, Issue 2, FebruaryGoogle Scholar ↗

[refR-21] Ranganna S. Handbook of analysis and quality control for fruits and vegetable products (2nd Ed.). New Delhi: McGraw Hill publishing Co. Ltd.(1995); 33-43.Google Scholar ↗

[refR-22] Maazullah Khan et al. Optimization of Process Conditions for Pectin Extraction from Citrus Peel. Science, Technology and Development; (2015); 34 (1): 9-15Google Scholar ↗

[refR-23] Ania A.O., Mustapha M., Barau O.A., Mamman, Amina Z., Hauwa H., Hauwa M.S.U and Yagana B.A. Extraction and characterization of pectin from peels of lemon (citrus limon), grapefruit (citrus paradise) and sweet orange (Citrus sinensis). British Journal of Pharmacology and Toxicology, (2012); 3(6) 259-262Google Scholar ↗

[refR-24] Canteri-Schemin M.H., Ramos Fertonani H.C., Waszczynskyj N., Wosiacki G. Extraction of pectin from apple pomace, Brazilian Archives of Biology and Technology, (2005); 48 (2), 259-266.Google Scholar ↗

[refR-25] Xue Z.H., Zhang X., Zhang Z.J., Liu J.H., Wang Y.F., Chen D.X., Long L.S. Optimization of Pectin Extraction from Citrus Peel by Response Surface Methodology, Food Science, (2011); 32 (18), 128-132.Google Scholar ↗

[refR-26] Renard C.M.G.C., Crepeau M.J., Thibault J.F. Structure of repeating units in the rhamnogalacturonic backbone of apple, beet and citrus pectins, Carbohydrate Research, (1995); 275, 155-165.Google Scholar ↗

[refR-27] Masmoudi M., Besbes S., Chaabouni M., Robert C., Paquot M., Blecker C., Attia H. Optimization of pectin extraction from lemon byproduct with acidified date juice using response surface methodology, Carbohydrate Polymers, (2008); 74, 185-192.Google Scholar ↗

[refR-28] W. Elizabeth Devi, 2014, Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly, International Journal of Engineering Research & Technology, (2014); 3- 1930.Google Scholar ↗