The knowledge of pectin esterification degree is of primary importance to predict gelling and other properties of pectin from different sources. This paper reports the development of a simple and rapid H-1 NMR-based method for the simultaneous quantitative determination of methylation, acetylation, and feruloylation degree of pectin isolated from various food sources. Pectin esters are hydrolyzed in NaOH/D2O, and the obtained methanol, acetic acid, and ferulic acid are directly measured by H-1 NMR. High accuracy, repeatability, and reproducibility of the method were obtained, and the analysis time is reduced as compared to conventional chromatography- or titration-based methods.
Simple and Validated Quantitative H-1 NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin / Judith Mueller, Maatsch; Caligiani, Augusta; Tedeschi, Tullia; Kathyelst, ; Sforza, Stefano. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 62:37(2014), pp. 9081-9087. [10.1021/jf502679s]
Simple and Validated Quantitative H-1 NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin
CALIGIANI, Augusta;TEDESCHI, Tullia;SFORZA, Stefano
2014-01-01
Abstract
The knowledge of pectin esterification degree is of primary importance to predict gelling and other properties of pectin from different sources. This paper reports the development of a simple and rapid H-1 NMR-based method for the simultaneous quantitative determination of methylation, acetylation, and feruloylation degree of pectin isolated from various food sources. Pectin esters are hydrolyzed in NaOH/D2O, and the obtained methanol, acetic acid, and ferulic acid are directly measured by H-1 NMR. High accuracy, repeatability, and reproducibility of the method were obtained, and the analysis time is reduced as compared to conventional chromatography- or titration-based methods.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
