Abstract
Hygienic quality of dried mango pulp chips and structural characteristics of pectin polysaccharides of a Togolese variety of mango “mangovi” were studied for check pectin production or other final product. Results of microbiological analysis showed that mesophilic total microbes, yeasts (Saccharomyces cerevisiae and Candida krusei) and moulds (Aspergillus niger, Penicillium spp. and Geotricum spp) were involved in the contamination of the products and could cause spoilage during the storage. The pectin extraction yields obtained with these products were 1.45 to 1.78 per 100g of weight. The 1H NMR spectrum of the extract revealed two types of pectin. These pectins were constituted of glucose (26.7%), galactose (15.5%), arabinose (27.2%) and rhamnose (26.2%). Six uronic acids were also determined, of which two were identified, namely glucuronic acid (31.1%) and galacturonic acid (29. 9%). Pectins of the dried pulp mango chips contained Na (590 mg/kg), Ca (2650 mg/kg), and Mg (1392 mg/kg).
Highlights
Hygienic quality of dried mango pulp chips and structural characteristics of pectin polysaccharides of a Togolese variety of mango “mangovi” were studied for check pectin production or other final product
The molecular mass of the mango pectin ranged prolong the shelf life of mango pulp (Chien et al, 2007); from 72,000 to 83,000 and the gel strength was between but this process needs a storage at 6°C. 162 and 232° according to Kratchanova et al (1991)
The aim of this study was to appreciate the hygienic quality of dried mango pulp chips and to determine the structural characteristics of pectin polysaccharides of a Togolese variety of mango “mangovi” for it valorisation by pectin production or other final product
Summary
Hygienic quality of dried mango pulp chips and structural characteristics of pectin polysaccharides of a Togolese variety of mango “mangovi” were studied for check pectin production or other final product. Seasonal post harvest losses of this fruit are (Kratchanova et al, 1991 ; Iagher et al, 2002 ; Bedouet high in the tropics due to environmental heat, moisture et al, 2006; Chien et al, 2007) performed on structural levels and lack of appropriate systems of preservation and processing These losses represent up to 25% of characterisation of pectin were used following analytical methods/ GC-MS analysis, IR and 1HNMR and 13NMR mango production per year (M.A.E.P, 1999). It will become more expensive for most of African Pectin, an acidic polysaccharide, is found in high population
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