Browsing by Author "Kpodo, Fidelis M."
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- ItemCharacterization of pectin extracted from muskmelon (Cucumis melo L.)(Journal of Science and Technology, 2021-10) Nyarko, Benjamin; Agbenorhevi, Jacob K.; Wireko-Manu, Faustina D.; Kpodo, Fidelis M.; 0000-0002-8516-7656; 0000-0002-5020-6299; 0000-0002-7949-0502Muskmelon (Cucumis melo L.) fruits are cultivated for their seeds, but the peels are potential sources of pectin for food and pharmaceutical applications. The objective of this study was to extract and characterize pectin from muskmelon peels subjected to two different drying techniques. The pectin was extracted using acid treatment and the structure, chemical composition and functional properties determined. Oven and solar dried muskmelon pectin extracts gave comparable yields (6.48% and 5.27%), high degree of methylation (60.53 and 64.97%) and anhydrouronic acid content of 46.99% and 56.60%, respectively. Intrinsic viscosity was 0.3 gdL-1 irrespective of drying technique used. The pectin extracts from the oven and solar dried muskmelon demonstrated good water absorption (208g/100g and 269g/100g), oil absorption (237g/100g and 152g/100g) and emulsion (50% and 46%) capacities, respectively. The different drying techniques used did not significantly influence physicochemical and functional properties. The findings show that muskmelon pectin are high methoxyl pectin with good functional properties which can be tailored for use in food and pharmaceutical formulations.
- ItemMineral Composition, Antioxidant Properties, Phytochemical and Anti-nutrient Composition of African Palmyra Palm (Borassus aethiopum) Fruit Flour(American Journal of Food and Nutrition, 2018) Abe-Inge, Vincent; Arthur, Christine; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; 0000-0002-4898-6046; 0000-0002-2882-3012; 0000-0002-8516-7656; 0000-0002-7949-0502African palmyra palm (Borassus aethiopum) grows widely across Africa. Previous studies indicated its fruit flour has a great potential in food applications. The objective of this work was to investigate the effect of different drying methods on the mineral composition, antioxidant properties, anti-nutrient composition and phytochemical composition of the African palmyra palm (APP) flour. The fresh fruit pulp was obtained, freeze dried, oven dried, solar dried and milled into flour. Phytochemical screening, mineral analysis, anti-nutrient analysis and antioxidant analysis were conducted on the flour obtained according to standard methods. The flour had high total phenols (1518.00 - 3896.71 mg GAE/100g), potassium (237.00 - 276.73 mg/100g), magnesium (211.61 - 293.62 mg/100g) and saponin (36.10 – 55.62 g/100g). The flour samples also had considerable free radical scavenging activities. Phytochemical screening indicated the presence of several phytochemicals including glycosides. Drying had a significant effect on the analysed composition of APP flour.
- ItemPasting properties of starch-okra pectin mixed system(CyTA - Journal of Food, 2020) Bawa, Nadratu Musah; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Sampson, Gilbert Owiah; 0000-0002-8516-7656The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch were investigated. The pasting properties of the mixed systems were determined using the Rapid ViscoAnalyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting temperature for the mixed systems ranged from 51.24 o C (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.
- ItemPectin isolation and characterization from six okra genotypes(Food Hydrocolloids, 2017) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Bingham, , R. J.; Oduro, Ibok N.; Morris, G. A.; Kontogiorgos, V.; 0000-0002-7949-0502; 0000-0002-8516-7656Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries.
- ItemPhysicochemical evaluation of okra residue obtained after pectin extraction(International Journal of Food Properties, 2023) Williams, Gifty; De-Souza, Leonard D.K.; Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; 0000-0002-6077-0854; 0000-0002-7949-0502; 0000-0002-8516-7656This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the FolinCiocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.
- ItemStructure and physicochemical properties of Ghanaian grewia gum(International Journal of Biological Macromolecules, 2019) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Smith, A. M.; Morris, G. A.; ko; Kontogiorgos, V.; 0000-0002-7949-0502; 0000-0002-8516-7656Grewia polysaccharides were isolated using sodium metabisulphite and phosphate buffers and the influence of the different extraction techniques on the chemical composition and structural characteristics of the extracts were determined. Structure and chemical composition of the resulting polysaccharide extracts were determined using FT-IR and NMR spectroscopy, neutral sugar analysis, size exclusion chromatography coupled to multi-angle light scattering (SEC-MALS), dilute solution viscometry and steady shear rheology. Chemical composition was similar irrespectively of the extraction solvent used and ranged between 11.1 and 16.5% for protein, 53.4 and 66.9% for total carbohydrate, 18.5 and 35.1% for total uronic acid and 23.5 and 28.6% for rhamnose. Predominate sugars in the extracts were rhamnose and uronic acids with spectroscopy showing the presence of esterified groups. Intrinsic viscosity varied between 6.5 and 9.1 dL g−1 and related with molar mass (754–2778 × 103 g mol−1 ). Grewia polysaccharide dispersions at 1 g dL−1 exhibited a shear thinning flow behaviour with crude and sodium metabisulphite extracts having higher viscosities. Overall, differences in extraction techniques produced grewia samples with tailored bulk properties for use in the food and pharmaceutical industries.
- ItemStructure-Function Relationships in Pectin Emulsification(Food Biophysics, 2018) Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; Alba, K.; Oduro, Ibok N.; Morris, G. A.; Kontogiorgos, Vassilis; 0000-0002-7949-0502; 0000-0002-8516-7656; 0000-0003-3731-2684The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structurefunction relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ = 0.1) were studied by means of droplet size distribution, ζ-potential measurements, viscometry, interfacial composition analysis and fluorescence microscopy. Fresh and aged emulsions differed in terms of droplet size distribution, interfacial protein and pectin concentrations (Γ) depending on the molecular properties of pectin that was used. Specifically, pectins with intermediate length of RG-I branching with molar ratio of (Ara + Gal)/Rha between 2 and 3 exhibit the optimum emulsification capacity whereas samples with the molar ratio outside this range do not favour emulsification. Additionally, low amounts of RG-I segments (HG/RG-I > 2) improve long term stability of emulsions as opposed to the samples that contain high amounts of RG-I (HG/RG-I < 2) which lead to long term instability. Protein was not found to be the controlling factor for the stability of the dispersions. The present results show that rational design of pectin should be sought before application as functional ingredient in food and/or pharmaceutical systems.