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Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques

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  • Kang Xu, Shandong Agricultural University, University of Guelph
  • ,
  • Mario M. Martinez
  • Bin Yang, Shandong Agricultural University
  • ,
  • Mengmeng Guo, Shandong Agricultural University, University of Guelph

This work investigates the effect of drying okra pods by different techniques [freeze-drying (FD), sun-drying (SD), oven-drying (OD) and microwave-drying (MD)] on the molecular structure, physicochemical and antioxidant properties of the subsequently extracted OP. Remarkably, although the degree of methyl esterification (∼41.1 %) remained similar among samples, the content of galacturonic acid (62.67–68.77 %), average number molecular weight (MnI: 758.8–808.5 kDa, MnII: 20.9–24.2 kDa), and to a greater extent the apparent viscosity of an aqueous solution of pectin molecules, water holding capacity (0.21–10.71 g/g) and emulsifying activity (42.3–72.7 %) and stability (38.6–53.5 %), decreased with the drying temperature in the order of FD-OP > SD-OP > OD-OP > MD-OP. On the other hand, only FD-OP presented a higher proportion of galactan and/or arabinan side chains [(Ara + Gal) / Rha = 12.37%] compared to the rest of the samples, with values ranging from 7.79 to 9.17%. FD-OP and SD-OP resulted in lower DPPH and ABTS radical scavenging activities.

Original languageEnglish
Article number116272
JournalCarbohydrate Polymers
Number of pages8
Publication statusPublished - Aug 2020

    Research areas

  • Antioxidant activity, Drying, Emulsifying properties, Pectin, Rheology

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