Composition of pectic polysaccharides in a Portuguese apple (Malus domestica Borkh. cv Bravo de Esmolfe)

• Main Authors: Ana S. Silva, Claudia Nunes, Manuel A. Coimbra, Luís F. Guido
• Format: Article
• Language: English
• Published: Universidade de São Paulo 2014-08-01
• Series: Scientia Agricola
• Subjects: pectin; alcohol-insoluble residue; galacturonic acid; uronic acids
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000400011&lng=en&tlng=en

Malus domestica Borkh. cv Bravo de Esmolfe is a typical Portuguese apple cultivar classified as Protected Designation and Origin (PDO). It is a traditional product produced under strict conditions and labelled with a specific law protected designation. This cultivar presents quite good sweetness and flavor. The monosaccharide composition of the pectic polysaccharides from this traditional apple is herein reported for the first time. Based on the molar ratios obtained from the sugar composition, the presumable pectin structure could be inferred. The cell-wall polysaccharides present in the alcohol-insoluble residue (AIR) of unpeeled BE apple were sequentially fractionated. In addition, pectic material was also extracted by citric acid treatment prior to heat extraction at acidic pH. The water soluble pectin, imidazole soluble pectin and sodium carbonate soluble pectin account for 44, 16 and 40 % of the AIR, respectively. The pectic polysaccharides extracted in the presence of citric acid had lower galacturonic acid content and higher neutral sugars content. The homogalacturonan (HG) and less-substituted rhamnogalacturonan (RG) domains are extracted first. Pectin treated with citric acid has been shown to contain more substituted polymers, especially RG-I. In addition, the relatively higher Xylose/Galacturonic acid ratio found in the citric acid extract demonstrates that the xylogalacturonan (XG) domain presumably is present in the pectic material of the unpeeled BE apple.