Extraction optimization and physicochemical properties of pectin from melon peel

Raji, Zarifeh; Khodaiyan, Faramarz; Rezaei, Karamatollah; Kiani, Hossein

doi:10.1016/j.ijbiomac.2017.01.146

Cited by 133 publications

(73 citation statements)

References 52 publications

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“…The Degree of Esterification (DE0 was followed by the instruction as in [13] with slight modifications. The DE is calculated using the following formula.…”

Section: F Determination Of Degree Of Esterificationmentioning

confidence: 99%

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Fmna¹,

Zailan²

2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Pectin was extracted from selected local fruits by-product, which was a banana, mango, and papaya peel by using the citric acid solution as a solvent. The primary objectives of this study were to extract pectin from selected local fruits by-product as well as, to determine and compare the physicochemical properties of extracted pectin to that of commercial pectin. Pectin extracted from mango peel gave the highest yield significantly (15.4%) as compared to banana peel pectin (14.47%) and papaya peel pectin (12.77%). The physicochemical properties of pectin obtained were compared with commercial pectin. These include color, degree of esterification (DE), ash, moisture, solubility, and viscosity. The color measurement of pectin showed it has a significant difference between other types of pectin. The color parameter L (lightness) showed commercial pectin had the highest value of 89.17 significantly, yet significantly the lowest of a* (redness) value of 1.72. Hence, thecolor parameter b* (yellowness) showed that the papaya peel pectin was significantly the highest (17.65) as compared to other types of pectin. All pectins in this study were of high methoxyl pectin as the DE was found to be more than 50%. No significant difference was noted for DE between commercial pectin and both banana and mango peel pectin. As for the ash content, banana peel pectin has significantly the highest ash content of about 4.60% compared to other types of pectin. Moisture content also showed a significant difference between all kinds of pectin. Solubility analysis also indicated significant difference between all types of pectin in this study with commercial pectin to possess the highest solubility (98.37%) as compared to other types of pectin. No significant difference was noted for viscosity between commercial pectin and mango peel pectin. Based on this study, it can be concluded that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the physicochemical analysis carried out showed no significant difference to that of commercial pectin.

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“…The Degree of Esterification (DE0 was followed by the instruction as in [13] with slight modifications. The DE is calculated using the following formula.…”

Section: F Determination Of Degree Of Esterificationmentioning

confidence: 99%

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Fmna¹,

Zailan²

2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…On the other hand, apple by-products contain high pectin levels which have gained relevant uses for different industrial purposes, such as biofuel precursors (bioethanol) and food ingredients (thickening agent, gelling agent and stabilizer) [22]. Additionally, some of these BCs have been applied as antioxidant extracts for beneficial uses in human health, mainly helping to restore intestinal functions and lower serum cholesterol levels [23].…”

Section: Applementioning

confidence: 99%

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

et al. 2020

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The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.

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“…For example, in a detailed investigation, Asghar, Shahzad, Nadeem, and Ashraf (2013) found that the peels of different melon cultivars contained alkanes, saturated, and unsaturated fatty acids and their esters, cyclic ketones, aldehydes, phenolic compounds, and anthocyanin derivatives with a total phenolic content ranging from 0.85 to 2.96 mg/L gallic acid equivalents for different extracts. Raji, Khodaiyan, Rezaei, Kiani, and Hosseini (2017) discovered that the protein, ash, carbohydrate, and galacturonic acid content of pectin isolated from melon peel were about 1.5, 3, 5, 10, and 48%, respectively. Mallek-Ayadi et al (2017) found that melon peels are a rich source of carbohydrates (70%), dietary fiber (42%), ash (minerals) (4%), and the phenolic compounds (in mg/100g extract) 3-hydroxybenzoic acid (33) and apigenin-7-glycoside (29).…”

Section: Composition and Antioxidant Activities Of Melon Peelsmentioning

confidence: 99%

Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons

Ganji

Singh

Friedman

2019

Journal of Food Science

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Melons are a diverse group of fresh, dessert fruits that includes orange flesh cantaloupe, green flesh honeydew, and mixed hybrid melons. As part of an effort to discover potential health benefits of fruit and vegetable peels that are considered to be byproducts of food processing, we determined the total phenolic content and antioxidative activities of methanolic extracts of the powdered peels of the following commercial melon (Cucumis melo) varieties sold at retail markets in California that were imported from Mexico and Honduras: nonorganic Canary, Charentias, Hani Gold, Vine ripened, and Santa Claus; and organic Ambrosia, Cantaloupe, Galia, Goddess, Ham, Honeydew, and Tuscan. The total phenolic content (in mg gallic acid equivalents/g extract) ranged from 0.69 (Tuscan) to 2.96 (Galia) or 4.3‐fold variation from lowest to highest value. The antioxidative activity (in mg ascorbic acid equivalents/mL extract) ranged from 0.13 (organic Tuscan) to 0.26 (organic Galia). Similar results were observed using the ABTS antioxidative assay. The content of the phenolic and flavonoid compounds 3‐hydroxybenzoic acid, chlorogenic acid, neochlorogenic acid, isovanillic acid, apigenin‐7‐α‐glucoside, luteolin‐7‐o‐glucoside, and quercetin‐3‐galactoside in three melon flesh samples (nonorganic and organic Galia from Honduras and organic Galia from Mexico and two peel samples (Mexican organic peel and flesh) were analyzed using HPLC. The results suggest that the peel from the Honduran Galia melon with the highest antioxidative activity merits further study to investigate potential health properties. Potential nutritional and health benefits of melon peels, Seeds, and their bioactive compounds are discussed. Practical Application The peel from the Honduran Galia melon variety merits further study for potential health benefits, including antioxidative, anticholesterol, and antidiabetic activities, and stimulation of thyroid function, as reported for peels from other melon varieties, as well as antibiotic activities against pathogenic bacteria, protozoa, and viruses.

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Extraction optimization and physicochemical properties of pectin from melon peel

Cited by 133 publications

References 52 publications

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Physicochemical Properties of Pectin Extracted from Selected Local Fruits By-Product

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons

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