Food Research Institute

Laborde, M. B. – Tasca, J. E. – Barreto, G. P. – Pagano, A. M.
Physicochemical characterization of pectin of rose grape Red Globe variety
Journal of Food and Nutrition Research, 59, 2020, No. 4, s. 323-331

Mariana Belén Laborde, National Council of Scientific and Technical Research, Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina; Seed and Food Technology Research Center, Department of Chemical Engineering and Food Technology, Faculty of Engineering, National University of the Centre of the Buenos Aires Province, Av. del Valle 5737, B7400JWI Olavarría, Argentina. E-mail: mariana.laborde@fio.unicen.edu.ar

Received 26 June 2020; 1st revised 5 August 2020; 2nd revised 5 October 2020; accepted 30 October 2020; published online 3 December 2020.

Summary: In order to generate useful information for the food industry, adding value to the national production chain of a “co­mmodity”, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were eva­luated using several analytical methods and compared to commercial pectin. From this analysis, it was inferred that pectin of Red Globe grape are of low methoxyl grade, taking into account the behaviour of the characteristic signals for the esterified (COO-R, 1745 cm^-1) and free (COO^-, 1 640 cm^-1) carboxyl groups and the area ratio of the Fourier transform infrared spectra. These results were in agreement with the analytical determinations of equivalent weight (1441.32 ± 15.92 mg·meq^-1), free acidity (0.69 ± 0.01 meq·g^-1), degree of methoxylation (1.7 ± 0.1 %), degree of esterification (44.7 ± 1.3 %) and anhydrous galacturonic acid percentage (34.6 ± 0.6 %). These grape pectin characteristics are suitable for obtaining jellies or jams with low sugar content, adding value to the primary production chain.

Keywords: Red Globe; rose grape; pectins properties; degree of esterification; Fourier transform infrared spectrocopy

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