Characterization of Green-Extracted Orange Peel Pectin
Main Article Content
Abstract
This study primarily investigated the possibility of extracting pectin from orange peels using water as a green solvent. The pectin powder was characterized. The results show that the extracted pectin had acceptable moisture content (8.21%) and high purity with the total anhydroronic acid content of 82.7%. The degree of esterification and methoxyl content were 25.54% and 3.72%, respectively, which indicates the obtained pectin belongs to low methoxyl pectin able to form gel in the present of metal ions. The Fourier Transform Infrared (FTIR) spectrum re-verified its chemical structure. The work suggests that water can be an environmentally friendly solvent for pectin extraction.
Keywords
orange peel, pectin, FTIR, degree of esterification
Article Details
References
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[2] Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry (2012) 135:1520–1526.
[3] Cho CW, Lee DY, Kim CW. Concentration and purification of soluble pectin from mandarin peels using crossflow microfiltration system. Carbohydrate Polymers (2003) 54:21–26.
[4] Yeoh S, Shi J, Langrish T. Comparisons between different techniques for water-based extraction of pectin from orange peels. Desalination (2008) 218:229–237.
[5] Ciriminna R, Chavarría-Hernández N, Inés Rodríguez Hernández A, Pagliaro M. Pectin: A new perspective from the biorefinery standpoint. Biofuels, Bioproducts and Biorefining (2015) 9:368–377.
[6] Lim J, Ko S, Lee S. Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology (2014) 23:1837–1841.
[7] Thakur BR, Singh RK, Handa AK, Rao M. Chemistry and uses of pectin—a review. Critical Reviews in Food Science & Nutrition (1997) 37:47–73.
[8] Miyamoto A, Chang K. Extraction and physicochemical characterization of pectin from sunflower head residues. Journal of Food Science (1992) 57:1439–1443.
[9] Ma S, Yu SJ, Zheng XL, Wang XX, Bao QD, Guo XM. Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydrate Polymers (2013) 98:750–753.
[10] Hosseini SS, Khodaiyan F, Yarmand MS. Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. International Journal of Biological Macromolecules (2016) 82:920–926.
[11] Azad A, Ali M, Akter MS, Rahman MJ, Ahmed M. Isolation and characterization of pectin extracted from lemon pomace during ripening. Journal of Food and Nutrition Sciences (2014) 2:30–35.
[12] Koubala B, Mbome L, Kansci G, Mbiaopo FT, Crepeau MJ, Thibault JF, Ralet MC. Physicochemical properties of pectins from amabarilla peels (Spondias cytherea) obtained using different extraction conditions. Food Chemistry (2008) 106:1202–1207.
[13] Maskey B, Dhakal D, Pradhananga M, Shrestha NK. Extraction and process optimization of bael fruit pectin. Food Science & Nutrition (2018) 6:1927–1932.
[14] Yapo BM. Pectin quantity, composition and physicochemical behaviour as influenced by the purification process. Food Research International (2009) 42:1197–1202.
[15] Rha HJ, Bae IY, Lee S, Yoo S-H, Chang P-S, Lee HG. Enhancement of anti-radical activity of pectin from apple pomace by hydroxamination. Food Hydrocolloids (2011) 25:545–548.
[16] Mesbahi G, Jamalian J, Farahnaky A. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids (2005) 19:731–738.
[17] Ismail NSM, Ramli N, Hani NM, Meon Z. Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana (2012) 41:41–45.
[18] JECFA F: Pectin, 71st JECFA. Monograph (2009) 7:1–5.
[19] Kanmani P, Dhivya E, Aravind J, Kumaresan K. Extraction and analysis of pectin from citrus peels: augmenting the yield from citrus limon using statistical experimental design. Iranian Journal of Energy & Environment (2014) 5:303–312.
[20] Kumar A, Chauhan GS. Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor. Carbohydrate Polymers (2010) 82:454–459.
[21] Ramli N. Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao). African Journal of Food Science (2011) 5:790–798.
[22] Pilnik W, Voragen A. Gelling agents (pectins) from plants for the food industry. Advances in Plant Cell Biochemistry and Biotechnology (USA) (1992).
[23] Codex FC: Food chemicals codex. Washington, DC: National Academies Press (1996).
[24] Hosseini SS, Khodaiyan F, Yarmand MS. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers (2016) 140:59–65.
[25] Chen Y, Zhang JG, Sun HJ, Wei ZJ. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. International Journal of Biological Macromolecules (2014) 70:498–505.