ISOLATION, CHARACTERIZATION, AND MONOSACCHARIDE COMPOSITION OF PECTIC POLYSACCHARIDES FROM FOUR AMARANTH (AMARANTHUS SPP.) VARIETIES CULTIVATED IN UZBEKISTAN
DOI:
https://doi.org/10.37547/Keywords:
Amaranth pectins; polysaccharides; monosaccharide composition; extraction; chromatography.Abstract
In this study, pectic substances were isolated and characterized from four local amaranth varieties (Andijon, Ulug’nor, Uzbekistan, and Marhamat) cultivated in Uzbekistan. Extraction was carried out using an equal mixture of 0.25% oxalic acid and ammonium oxalate solutions at 75 °C in two steps. The monosaccharide composition of the isolated pectins was determined by paper chromatography and gas chromatography, revealing mannose, glucose, galactose, and rhamnose as the major components. The pectin yield ranged from 3.3% to 8.5%. The findings indicate that amaranth pectins represent a promising source of biologically active polysaccharides for food and pharmaceutical industries.
Downloads
References
1.Thakur, B. R., et al. (1997). Chemistry and uses of pectin—A review. Critical Reviews in Food Science and Nutrition, 37(1), 47–73.
2.Voragen, A. G. J., et al. (2009). Pectin, a versatile polysaccharide present in plant cell walls. Structural Chemistry, 20(2), 263–275.
3.Willats, W. G. T., et al. (2006). Pectin: new insights into an old polymer are starting to gel. Trends in Food Science & Technology, 17(3), 97–104.
4.Азимова Санавар Туглуковна. Обеспечение безопасности и детоксикационных свойств продуктов питания на основе тыквенного пектина; Диссертaция нa соискaние степени докторa философии (PhD) . Республикa Кaзaхстaн Aлмaты, 2018 .35-40b
5.Maran, J. P., et al. (2020). Pectin extraction techniques and applications in food industry. Carbohydrate Polymers, 241, 116–118.
6.Martău, G. A., et al. (2021). Pectin: A versatile polysaccharide in biomedical and food applications. Int. J. Biol. Macromol, 183, 1279–1297.
7.Baraniak, J., & Kania-Dobrowolska, M. (2022). The dual nature of amaranth: Functional food and potential medicine. Foods, 11(4), 618.
8.Kristian Pastor, Marijana Ačanski, The chemistry behind amaranth grains. Journal of Nutritional Health & Food Engineering. October 12, 2018.1-b.
9.И.В. Слепцов*, А.Н. Журавская. Полисахариды в вегетативной массе amaranthus retroflexus, agastache rugosa и thlaspi arvense в условиях центральной якутии. 3-4b. Химия растительного сырья. 2018. №4. С. 73–79. DOI: 10.14258/jcprm.2018043809.
10.Солоненко Л.П., Железнова Н.Б., Железнов А.В. Химический состав растений различных видов амаранта в условиях Западной Сибири. /Материалы II Международного симпозиума "Новые и нетрадиционные растения и перспективы их практического использования". - Пущино, 1997. - Т. 1. - С.28-30
11.Цепаева О.В., Соснина Н.Ф., Офицеров Е.Н. и др. Пектины растений вида Amaranthus cruenthus./Материалы I Международного симпозиума "Новые и нетрадиционные растения и перспективы их практического использования". - Пущино, 1995. - Т.1. - С.32
12.Дэсалень Т.Л., Цепаева О.В., Соснина H.A. и др. Вьщеление пектина из Amaranthus cruenthus и изучение его влияния на работу изолированного сердца крыс. //Бюллетень экспериментальной биологии и медицины. - 1997. - Т . 123. N 1.- С.91-94.
13.To‘xtaboyev N. X. Amarantning yangi mahalliy navlari asosida biologik faol oziq-ovqat qo‘shilmalari olish va ularni sinflash. Andijon 2023. 69-70-bet.
14.М.П. Филппов, Инфракрасные спектры пектиновых вкществ, Штиинца, Кишинев, 1978, с.14-22 ИК.
15.Muhiddinov, Z. K., et al. (2019). Gelation properties of high- and low-ester pectins. Carbohydrate Polymers, 207, 380–389.
16.Martău, G. A., et al. (2021). Biomedical applications of pectin. Int. J. Biol. Macromol, 183, 1279–1297.
17.Esanov, H. K. (2017). Amaranthus viridis L.—a new invasive species for the flora of Uzbekistan. Stapfia, 107, 127–130.
18.Narasimman, P., & Maran, J. P. (2020). Advances in pectin extraction methods. Carbohydrate Polymers, 241, 116–118.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Articles published in this journal are licensed under the Creative Commons Attribution 4.0 International License (CC-BY 4.0). Under this license:
- Share: Copy and redistribute the material in any medium or format
- Adapt: Remix, transform, and build upon the material for any purpose, including commercially
Attribution required: You must give appropriate credit, provide a link to the license, and indicate if changes were made.
License URL: https://creativecommons.org/licenses/by/4.0/
Authors retain copyright of their work while granting the journal first publication rights.
