Pectin

Pectin (from Ancient Greek: pktiks, "congealed, curdled") is a

structural heteropolysaccharide contained in the primary cell walls of terrestrial
plants. It was first isolated and described in 1825 by Henri Braconnot. It is
produced commercially as a white to light brown powder, mainly extracted from
citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.
It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk
drinks, and as a source of dietary fiber.
In plant biology, pectin consists of a complex set of polysaccharides (see below)
that are present in most primary cell walls and are particularly abundant in the nonwoody parts of terrestrial plants. Pectin is a major component of the middle
lamella, where it helps to bind cells together, but is also found in primary cell
walls.
The amount, structure and chemical composition of pectin differs among plants,
within a plant over time, and in various parts of a plant. Pectin is an important cell
wall polysaccharide that allows primary cell wall extension and plant growth.
During fruit ripening, pectin is broken down by the enzymes pectinase and
pectinesterase, in which process the fruit becomes softer as the middle lamellae
break down and cells become separated from each other. A similar process of cell
separation caused by the breakdown of pectin occurs in the abscission zone of the
petioles of deciduous plants at leaf fall.
Pectin is a natural part of the human diet, but does not contribute significantly to
nutrition. The daily intake of pectin from fruits and vegetables can be estimated to
be around 5 g (assuming consumption of approximately 500 g fruits and vegetables
per day).
In human digestion, pectin binds to cholesterol in the gastrointestinal tract and
slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble
dietary fiber.
Consumption of pectin has been shown to reduce blood cholesterol levels. The
mechanism appears to be an increase of viscosity in the intestinal tract, leading to a

reduced absorption of cholesterol from bile or food. In the large intestine and
colon, microorganisms degrade pectin and liberate short-chain fatty acids that have
positive influence on health (prebiotic effect).
What is pectin?
Pectin refers to a group of diverse and complex polysaccharides found in the
primary cell wall and intercellular space (middle lamella) of plant cells. Pectin is
mostly composed of a sugar residue called D-galacturonic acid. The dominant
polysaccharides in pectin are homogalacturonan, rhamnogalacturonan I,
rhamnogalacturonan II, and xylogalacturonan. Pectin is a carbohydrate molecule.
Food sources of pectin
Pectin is present in all plants but the content and composition varies depending on
the species, variety, maturity of the plant, plant part, tissue, and growing condition.
Pectin is higher in legumes and citrus fruits than cereals. Apple, grapefruit, orange
and apricot are known to have high levels of pectin. Generally, 60 - 70 percent of
the dietary fiber in citrus fruits is pectin. Other sources of pectin include banana,
beets, cabbage, carrots.
Table 1: List of sample pectin food sources and measurements of their pectin
content.
Pectin
source

food Pectin content (gram/ 100 gram edible

weight)

Cornflakes

2.5

Carrot

0.8

Peach

0.7

Peas

0.6

Apple

0.5

Beans

0.4

Potato

0.3

Source: Hallowoy et al. (1983).

Role and functions of Pectin
Pectin is a soluble dietary fiber and it is suggested to have health benefits to
humans. Pectin has the potential to lower serum cholesterol, particularly lowdensity lipoprotein (LDL) Cholesterol, improve insulin resistance, and relief
diarrhea. Pectin acts as detoxicant, as regulator and protectant of the
gastrointestinal tract, as immune system stimulant and as anti-ulcer and
antinephrotic agent. Pectin, as the other dietary fiber components, helps prevent a
surge in blood glucose levels by promoting satiety, and possibly by reducing the
rate of glucose uptake following consumption of glycaemic (available)
carbohydrate; therefore it is good for people with diabetes. It is also suggested to
reduce heart disease and gallstones.
Several studies have reported significant decrease in serum cholesterol, low density
lipoprotein (LDL) cholesterol, and increase or no change in high density
lipoprotein (HDL) cholesterol in people administered in their diet with pectin
supplement or high pectin sources like fruits (eg. apples) and vegetables (eg.
carrots). The benefit of pectin in lowering serum cholesterol may be through its
role in increasing fecal cholesterol, fecal fat, sterols or bile acids.
Diets containing high pectin food ingredients appear to be better tolerated and
greater amounts could be consumed than when pure pectin in powder or capsules
were consumed.
Uses of pectin in food
Pectin, due to its physical and chemical nature, has high water-holding capacity.
Because of this property and texture it imparts, pectin is isolated from citrus fruits
peel and apple pomace and used as a gelling substances in making jams (eg. apple
or apricot jams) and thickening foods. Pectin is an important ingredient in
industrial yogurt, cakes, ketchup, and fruit jelly.

Pharmaceutical/medicinal uses of pectin

Pectin is also used in traditional and modern medicine. Traditionally, pectin from
panax ginseng is used to treat wound. Also in modern medicine, pectin use in
wound bandages is common. Pectin is also an ingriedient in medicinal
formulations for heart burn, constipation and diarrhea treatments.
Pectin is completely digested in the colon and releases fatty acids which may
indirectly lower risks of colon cancer. Since pectin is fermented only when it
reaches the colon, it is one of the strong candidates for coating colon-specific oral
drug delivery systems, such as for colon cancer treatment.