Characterization of Tanacetum vulgare Pectin

TVC pectin from the callus culture of Tanacetum vulgare L. was taken from the Institute of Physiology of the Federal Research Center “Komi Science Center of the Urals Branch of the Russian Academy of Sciences”. The chemical characteristics of pectin have been established previously (Table 3) [55 (link)]. Citrus pectin LC-S18XH (CP) was obtained from JRS Silvateam Ingredients S.r.l., Bergamo, Italy. The grape seed extract (GSE), containing 7.45% monomers (4.35% catechin and 3.10% epicatechin) and 95% proanthocyanidins, was purchased from Foodchem International Corporation, Shanghai, China. All other chemicals were of analytical grade.