Chemical characterization of pectin from green tea (Camellia sinensis)

Chemical characterization of pectin from green tea (Camellia sinensis)

Author: Jean-Pierre Ele-Ekouna and Corinne Pau-Roblot and Bernard Courtois and Josiane Courtois

From green tea leaves, two distinct pectin fractions were obtained based on their solubility in water. Polyphenols were detected only in the easily water soluble fraction (P1). The estimated uronic acids/neutral sugars ratio was 1.7 in the easily water soluble pectin fraction (P1), and 1.0 in the less water soluble fraction (P2). Homogalacturonan sequences (HGAs) corresponded to about 62% of the P1 pectin fraction but only 47% of the P2 fraction. After degradation of the two pectin fractions by pectin lyase, chemical studies revealed rhamnogalacturonan RG I and RG II regions present in the P1 pectin fraction, whereas only RG I sequences were detected in the P2 pectin fraction. The degree of substitution was lower for HGAs of the P1 pectin fraction than P2. Different acetylation patterns for the two fractions were observed. Polyphenols extracted simultaneously with pectins were present only in HGA fractions from P1.

 

 

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