| dc.contributor.author |
Naghshineh, M |
en |
| dc.contributor.author |
Larsen, J |
en |
| dc.contributor.author |
Olsen, K |
en |
| dc.date.accessioned |
2014-06-06T06:52:15Z |
|
| dc.date.available |
2014-06-06T06:52:15Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2013.11.048 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5928 |
|
| dc.subject |
Degree of esterification |
en |
| dc.subject |
Green analytical method |
en |
| dc.subject |
Micro sequential injection analysis |
en |
| dc.subject |
Non-esterified galacturonic acid |
en |
| dc.subject |
Pectin |
en |
| dc.subject |
Response surface methodology |
en |
| dc.title |
A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system |
en |
| heal.type |
other |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2013.11.048 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
A novel method for automated determination pectin degree of esterification (DE) using micro sequential injection lab-on-valve (μSI-LOV) system is developed. A face-centered central composite response surface methodology (RSM) was used to optimise system parameters. A calibration graph for determination of non-esterified galacturonic acid (GalA) content in pectin solutions with linear range of 0.08-0.34% (w/v) and the limit of detection (LOD) of 0.057% (w/v) under optimal condition was achieved. The difference between concentrations (w/v, %) of total GalA and non-esterified GalA was applied to estimate DE (%) of pectin samples. Results indicated a good agreement (tstat < tcrit) and correlation (R2 = 0.998) between proposed automated method and the manual reference method. The current method provided precision of less than 6% RSD, (n = 10) with sample throughput of 15 samples h-1. The presented method requires remarkably low consumption of sample and reagents and is thereby environmental friendly. © 2013 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2013.11.048 |
en |