Mucilage extracted from Chilean papaya seeds is enriched with homogalacturonan domains

Dayan Sanhueza, Pablo Sepúlveda-Orellana, Alejandra Salazar-Carrasco, Sebastian Zúñiga, Raúl Herrera, María Alejandra Moya-León, Susana Saez-Aguayo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

2 Citas (Scopus)

Resumen

Chilean papaya, also known as mountain papaya (Vasconcellea pubescens), is a fruit valued for its nutritional value and pleasant fragrance. The oblong fruit, featuring five ridges and a seed-filled mucilage cavity, is typically consumed cooked due to its high protease content. The mucilage and the seeds are usually discarded as byproducts. This study analyzed the biochemical composition of mountain papaya seed mucilage using methods such as HPAEC and immunolabeling. Results revealed that papaya seeds yield nearly 20% of their weight in mucilage polysaccharides, which can be separated into soluble and adherent layers. The mucilage exhibited a high proportion of acidic sugars, indicating that homogalacturonan (HG) is the predominant domain. It also contained other domains like rhamnogalacturonan-I (RG-I) and hemicelluloses, predominantly xyloglucan. The HG-rich mucilage, currently considered waste, emerges as a promising source of polysaccharides, indicating its multifaceted utility in various industrial applications.

Idioma originalInglés
Número de artículo1380533
PublicaciónFrontiers in Plant Science
Volumen15
DOI
EstadoPublicada - 2024

Áreas temáticas de ASJC Scopus

  • Botánica

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