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Plant Science Today (PST)

Research Articles

Vol. 11 No. 4 (2024)

Physico-chemical and biological properties of pumpkin pectin

DOI
https://doi.org/10.14719/pst.3929
Submitted
16 May 2024
Published
24-11-2024 — Updated on 25-11-2024
Versions

Abstract

This study presents the findings of pectin's isolation and purification process derived from the Michurinskaya pumpkin variety. The researchers employed infrared spectroscopy and acid-base titration techniques to determine the presence of free carboxyl groups and the degree of esterification. Additionally, the physicochemical properties of the resulting polysaccharide, including kinematic viscosity and molecular weight, were investigated using viscometry. Furthermore, the fungicidal activity of the resulting polysaccharide was assessed. The acidic polysaccharide, pectin, was extracted from the Michurinskaya pumpkin cultivar using the salt extraction method, yielding 29 %. The overall concentration of OM e- and OAc groups (36.3%) and free carboxyl groups (6.48%) was measured using acid-base titration techniques. Infrared (IR) spectroscopy data validated the obtained results. The spectra revealed signals inside the 1319-1408 cm-1 region, corresponding to OMe groups. Free carboxyl groups were also present in the 1730-1760 cm-1 range. The molecular weight of pectin measured using the viscometry method was 2.5 kDa. The findings of the antifungal activity investigation indicated that the isolated pectin derived from pumpkins demonstrates inhibitory properties against the growth of Penicillium sp.

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