New findings on green sweet pepper (Capsicum annum) pectins: Rhamnogalacturonan and type I and II arabinogalactans

•Detailed structural characterization of sweet pepper pectic polysaccharides is described.•It presented a high methylesterified (DM=85%) homogalacturonan.•It also had type I and type II arabinogalactans anchored in type I rhamnogalacturonan. Polysaccharides were extracted from sweet pepper (Capsicum...

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Bibliographic Details
Published in:Carbohydrate polymers Vol. 171; pp. 292 - 299
Main Authors: do Nascimento, Georgia Erdmann, Iacomini, Marcello, Cordeiro, Lucimara M.C.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.09.2017
Subjects:
arabinogalactans
Capsicum - chemistry
Capsicum annuum
freeze-thaw cycles
fruits
Galactans - chemistry
Homogalacturonan
methylation
molecular weight
nuclear magnetic resonance spectroscopy
Pectins
Pectins - chemistry
Polysaccharides
starch
Sweet pepper fruits
sweet peppers
Type I arabinogalactan
Type I rhamnogalacturonan
Type II arabinogalactan
ultrafiltration
Type I arabinogalactan
Sweet pepper fruits
Homogalacturonan
Type II arabinogalactan
Pectins
Type I rhamnogalacturonan
ISSN:0144-8617, 1879-1344, 1879-1344
Online Access:Get full text
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Summary:•Detailed structural characterization of sweet pepper pectic polysaccharides is described.•It presented a high methylesterified (DM=85%) homogalacturonan.•It also had type I and type II arabinogalactans anchored in type I rhamnogalacturonan. Polysaccharides were extracted from sweet pepper (Capsicum annum) with hot water and named ANW (9% yield). Starch was precipitated by freeze-thaw treatment, while pectic polysaccharides (8% yield) remained soluble and consisted of GalA (67.0%), Rha (1.6%), Ara (6.4%), Xyl (0.3%), Gal (6.7%) and Glc (4.4%). A highly methoxylated homogalacturonan (HG, degree of methylesterification of 85% and degree of acetylation of 5%), and type I and type II arabinogalactans (AG-I and AG-II) were observed in NMR analyses. These were fractionated with Fehling’s solution to give HG (5.5% yield) and AG fractions (0.6% yield). AG-I and AG-II were further separated by ultrafiltration. AG-II (0.2% yield) consisted of Ara (17.1%), Gal (36.0%), Rha (5.6%) and GalA (12.0%), had a molecular weight of 5.3×104g/mol and methylation and 1H/13C HSQC-DEPT-NMR analyses showed that it was anchored in type I rhamnogalacturonan. This is the first study that reports the presence of AG-I and AG-II in sweet pepper fruits.
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ISSN:0144-8617
1879-1344
1879-1344
DOI:10.1016/j.carbpol.2017.05.029