- Tytuł:
- Cell walls polysaccharides of rose hips
- Autorzy:
-
Balcerak, Bogumił
Milala, Joanna
Kosmala, Monika
Matysiak, Bożena
Klewicka, Elżbieta - Powiązania:
- https://bibliotekanauki.pl/articles/410419.pdf
- Data publikacji:
- 2019
- Wydawca:
- Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
- Tematy:
-
rose hips
AIS
alcohol insoluble solids
polysaccharides composition
galacturonic acid
sequential pectins extraction
plant cell wall
gas chromatography
owoc róży
substancje nierozpuszczalne w alkoholu
budowa polisacharydów
kwas galakturonowy
sekwencyjna ekstrakcja pektyn
ściana komórkowa roślin
chromatografia gazowa - Opis:
- The content of alcohol insoluble solids (AIS), polysaccharide composition of cell walls and uronic acids content calculated as galacturonic acid in rose hips (Rosa villosa (Rosa pomifera Herrm) ‘Karpatia', Rosa canina L., Rosa rugosa Thunb.). Rose hips were extracted by means of pectin sequential extraction. Rose achenes contained more alcohol insoluble solids than flesh. The main saccharide building cell walls of rose fruit was glucose from cellulose. The achenes were rich in xylose and the flesh was rich in arabinose. The content of galacturonic acid in flesh was 2 to 3 times higher than in the case of achenes. The largest polysaccharide fraction both in whole fruit and achenes was Concentrated Alkali-Soluble Polysaccharides fraction, while in flesh it was Water Soluble Pectins fraction. Chelating Agent Soluble Pectins fraction was the smallest in the flesh, achenes and the whole hypanthium. Differences in the polysaccharide composition, the content of AIS and galacturonic acid were found, depending on the species of rose hips. In addition, differences in composition were found in the case of wild growing and controlled cultivation hips. Rose hips achenes contain more total dietary fiber than the flesh, but the flesh contains more pectin fraction (soluble dietary fiber) while the achenes contain more cellulose (insoluble dietary fiber).
- Źródło:
-
Biotechnology and Food Science; 2019, 83, 2; 141-156
2084-0136
2299-6818 - Pojawia się w:
- Biotechnology and Food Science
- Dostawca treści:
- Biblioteka Nauki
Artykuł