Journal of Molecular and Pharmaceutical Sciences
Volume 2, Numéro 1, Pages 1-8
2023-12-31
Chemical Composition Determination Of The Pectic Fractions Of Myrtle (myrtus Communis L.)
Authors : Chidouh Amina . Aouadi Saoudi . Heyraud Alain . Cheribot Cherif Maroua .
Abstract
This paper aims for determining the chemical structure for the pectic fractions of Myrtus communis L (myrtle). This fruit, a species that is consumable and utilized for nutritional, industrial and therapeutic objectives, was harvested in the region of Annaba (north-eastern Algeria). After 85% (v/v) ethanolic treatment, pectins were sequentially extracted using water at 80°C (water soluble polysaccharide), EDTA solution at 60 degrees Celsius (chelating soluble polysaccharide) and HCl solution at 80°C (acid soluble polysaccharide). The evaluation of the monosaccharide content using High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD) showed that WSP fraction consists on 27.7% neutral sugars (w/w), 3.3% galacturonic acid (w/w). Whereas the percentage of neutral sugars was 2.07% (w/w) and galacturonic acid was 1.2% (w/w) in the CSP fraction. The results showed that the residue D was composed of 9.8% neutral sugars (w/w), 0.07% galacturonic acid (w/w) and 11.7% neutral sugars (w/w) after hydrolysis with TFA 2 N and H2SO4 2 N respectively. Analysis by RMN 1H spectroscopy showed that CSP and ASP are pectins.
Keywords
Myrtle ; Myrtus communis ; HPAEC-PAD ; RMN 1H ; Neutral sugars ; Galacturonic acid, ; Pectin
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