BIO Web Conf.
Volume 42, 2022International Scientific and Practical Conference “Sustainable Development of Traditional and Organic Agriculture in the Concept of Green Economy” (SDGE 2021)
|Number of page(s)||6|
|Section||Agrobiotechnology in Crop and Livestock Production|
|Published online||13 January 2022|
Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan
Azerbaijan State University of Economics, UNEC, Baku
2 University of Girona, Catalonia, Spain
3 Research Institute of Horticulture and Tea Industry of the Ministry Agriculture, Zardabi, Azerbaijan
The use of sea buckthorn fruits in medicine, cosmetology and as a source of ingredients that improve the quality of food has already been studied and continues to be studied. One of these ingredients can serve as pectin substances of sea buckthorn, isolated from it in its pure form. Considering the relevance of this direction, the main task of this work was the study and identification of pectin substances isolated from the fruits of wild sea buckthorn growing in Azerbaijan. Using cavitation-membrane technology, samples of pectin substances from sea buckthorn pomace were obtained under optimal technological conditions, after which the physicochemical characteristics were studied and their identification was carried out using physicochemical methods - elementary analysis, IR and NMR spectroscopy. Data have been obtained indicating that sea buckthorn pectin is a low-esterified pectin, which consists of a mixture of linear and highly branched polymers of α-D-galacturonane and other polysaccharides, whose macromolecules include galacturonic acid residues and neutral sugars. The high complexing ability of the obtained pectin in relation to lead ions has been established, which makes it possible to recommend it as an active ingredient for therapeutic and prophylactic products. The data obtained allow us to get a more complete picture of the biotechnological potential of local sea buckthorn as a source of pectin substances.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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