Galacturonate in pectic substances from fruits and vegetables: comparison of anion exchange HPLC with pulsed amperometric detection to standard colorimetric procedure

Galacturonate in pectic substances from fruits and vegetables: comparison of anion exchange HPLC with pulsed amperometric detection to standard colorimetric procedure

1991

REP.G0815

A HPLC method was developed to identify and quantify galacturonate; results were compared with those from a standard colorimetrie procedure. HPLC was also used to determine neutral monosaecharide profile of isolated pectic substances (PS). The PS, isolated with ammonium oxalate from the total dietary fiber of apple, cucumber, celery, grapefruit and radish, were analyzed. Mean PS on original dry matter basis ranged from 6.0 +- 0.51% for apple to 18.5 +- 0.1% for celery. Galacturonate of isolated PS determined using anion exchange chromatography coupled with pulsed amperometrie detection was not significantly different (P > .2) from that determined colorimetrieally. Major monosaccharides in PS of all aubstrates were arabinose and galactose. Rhamnose, xylose and glucose also were detected in certain sources in much lower amounts. This HPLC method allows precise quantification of galacturonate and will be a useful tool for study of chemical composition of pectin.

v.56(2):423-426, JOURNAL OF FOOD SCIENCE

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