Fruit pectins

C. L. Hinton, Fruit Pectins. Their Chemical Behaviour and Jellying Properties. Department of Scientific and Industrial Research (1939). 

This is an untested diuretic. Gerta has something to do with canning. Some people swear by it. Trouble is, it s always somebody else, a third party not present during the conversation, who uses it (Pearson). I ve heard rumors about people who smoked right up to the day before the test, consumed fruit pectin (a canning substance similar to Certa), and passed the test. However, there hasn t been any tests to validate those claims. Will someone with a lab at their disposal please test this stuff ... 

Hinton, C. L., Fruit Pectins, their Chemical Behaviour and Jelling Prop-... 

Tamarind seed polysaccharide, the gum fraction obtained from tamarind kernel polysaccharide, forms gels over a wide pH range in the presence of high sugar concentrations (>65 wt%), and it can therefore substitute for fruit pectins (65). 

Pectin is obtained from unripe apples or citrus fruit. In both cases the residues left after pressing to extract juice are used for pectin production. In the fruit, pectin is responsible for the firm structure. Apples, for example, have a firm texture despite a water content of more than 85%. Pectin is sold almost exclusively in powder form. 

Of the D-aldohexoses, only D-glucose and D-galactose are common in nature. D-Glucose is by far the most abundant of all D-aldoses. D-Glucose comes from the hydrolysis of starch and cellulose, and D-galactose comes from the hydrolysis of fruit pectins. 

Kawabata, A. 1977. Studies on chemical and physical properties of pectin substances from fruits, viscoelasticity of fruit pectin gels, Memoirs Tokyo Univ. Agric., 19 166-178. 

This natural destruction of pectin and consequent loss of turgidity in overripe fruit shows how nature provides for disposal of the rapidly grown fruits. This fact is also of interest to the preserving industry, where it is desirable, for obtaining the optimum flavor and color, to use fully ripe fruits even though the pectin in such fruits has been lowered in quantity and quality by the natural reactions just mentioned. The addition of standardized fruit pectins to fruits deficient in pectin permits jellies and preserves of uniformly good flavor and firmness to be produced. 

Barrett and Northcote (1965) extracted apple fruit pectin under mild conditions and separated the neutral arabinogalactan fraction from the pectinic acid by differential precipitation. The purity of the fractions was monitored by zone electrophoresis. It was found that the purified pectinic acid contained galactose, arabinose, rhamnose, xylose, fucose, 2- C methyl xylose... 

Fruits Pectins Copolymer based on galacturonic acid repeat units with different degrees of methylation Gelling polymer depending on the cations and temperature... 

Fishman, M. L., Leva), B., Gillespie, D., and Sorza, R. (1993). Fruit pectin during on tree ripening and storage. Journal ofthe American Society for Horticultural Science 118, 343-349. 

Marmalade is a spreadable preparation made from pulp, slurry, juice, aqueous extracts or peels of citrus fruits and sugars. The product (1 kg) has to contain at least 200 g of citrus fruit (of which 75 g endocarp) and 60% by weight of soluble solids. The addition of fruit pectin and starch syrup are customary. 

At maturity, the grape is characterized by a low concentration in pectic substances with respect to other fruits. Pectins represent from 0.02 to 0.6% of fresh grape weight. Differences from cultivar to cultivar and from year to year can be significant. 

Pectin is a complex heteropolysaccharide, found both in the cell walls of plants and between the cell walls. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits. Pectins are anionic polysaccharides composed of a backbone of poly-(l-4)-a-D-galacturonic acid [34]. 

Chanda, M., Rempel, G.L. (1999) Separation of hydroxycitric acid lactone from fruit pectins and polyhydroxyphenols on polybenzimidazole weak-base resin. Industrial Engineering Chemistry Research, 38, 2474-2481. 

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