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Cell wall composition of olives

Author:
Jimenez, A., Guillen, R., Fernandez-Bolanos, J., Heredia, A.
Source:
Journal of food science 1994 v.59 no.6 pp. 1192-1201
ISSN:
0022-1147
Subject:
olives, food composition, pectins, polysaccharides, cell wall components, hemicellulose
Abstract:
Cell walls of olives (Olea europaea L.), Hojiblanca and Manzanilla, were isolated and fractionated into polysaccharides, and compositions compared. Pectic and hemicellulosic fractions were purified by ion exchange and gel filtration chromatography, and neutral sugar and uronic acid composition determined. Differences occurred between cultivars and seasons: Manzanilla had higher pectic polysaccharides and lower xylans. Hojiblanca showed similar but lesser differences. Arabinans were the main neutral pectic polysaccharides with arabinose > 80%. Homogalacturonans and rhamnogalacturonans were > 50% of the acidic pectic fractions. Degree of esterification and molecular weights were related to extracting solvent. Xyloglucans and galactoglucomannans were neutral hemicelluloses with molecular weights approximately 260 kD. Glucuronoarabinoxylans had higher molecular weights (up to 400 kD). Acidic xylans were important in the pulp.
Agid:
1395876