pH-Dependent Yield and Physicochemical Properties of Pectin Isolated from Citrus Maxima

Abstract

Citrus maxima white pith was utilized for the isolation of pectin under acidified condition using L-(+)-tartaric acid, at extraction pH in the range of 1.0 and 2.0. The extraction yield and physicochemical properties (ash content, equivalent weight, methoxy content, anhydrouronic acid, degree of esterification) of the isolated pectin was investigated. The highest yield (70.2%) obtained in this extraction was at pH 1.0, 60°C, 120 minutes. The optimized condition of the isolated pectin in this study was based on the yield and physicochemical properties, where pectin extracted at pH 2.0 and 6080°C for 60120 minutes resulted in a 59.6% yield, with low ash content (2.82%), highest equivalent weight (1098.8) for gelling effect and highest DE (39.2%). The findings are within the range for a good quality pectin. The FTIR spectra of the isolated pectin at different pH mediums, but at constant temperature of 70°C and extraction time of 60 minutes were compared. The presence of methyl esterified carboxyl (1696 cm-1) and carboxylate group confirms the presence of pectin. This isolated pectin as an innovative raw material is potentially applicable for adsorbents, thin films, environmentally-friendly agents and green corrosion inhibitors.

Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

“…The degree of esterification (DE) is the principal property for pectin application in the food industry, as it controls the gel‐forming effect of pectin (Daud et al., 2019). The DE of pectin obtained in the present study was found as 67.91 ± 0.33 (Table 5), which was found in the range: 63.29 ± 0.84–75 ± 0.53% of DE was reported from orange peels pectin extracted using citric acid (Sayah et al., 2016).…”

“…Where: 176 g/mol – molecular weight of AUA; z – the volume of NaOH in equivalent weight, y – the volume of NaOH in methoxyl content, and W – sample weight, g . Degree of esterification: It was determined through MeO and AUA content (Daud et al., 2019). This was obtained as: …”

Insight into the adsorption kinetics, mechanism, and thermodynamics of methylene blue from aqueous solution onto pectin-alginate-titania composite microparticles

“…These chemicals were used as received without any further purifications. Pectin used in this study was extracted from pomelo (Citrus maxima) pith in our laboratory, and the detailed extraction procedure has been previously reported [39]. Double distilled water was used throughout experiments.…”

Extraction and characterization of pectin from waste of fruit peels

“…3000 ve 3780 cm -1 arasındaki karakteristik bandlar polisakkarit moleküllerindeki hidroksil grubunun O-H gerilmesini göstermektedir. Polisakkarit moleküllerindeki karboksilik asit -COOH ve hidroksil gruplarının hidrojen bağı yapmasından kaynaklanabilen bu absorpsiyon bandı pektin FTIR spektrumlarında gözlenmektedir [65]. Yaklaşık olarak 2980-2800 cm -1 'deki band galakturonik asitin alkil gruplarının (CH, CH2, CH3) C-H gerilmesini göstermektedir [65], [66].…”

“…Polisakkarit moleküllerindeki karboksilik asit -COOH ve hidroksil gruplarının hidrojen bağı yapmasından kaynaklanabilen bu absorpsiyon bandı pektin FTIR spektrumlarında gözlenmektedir [65]. Yaklaşık olarak 2980-2800 cm -1 'deki band galakturonik asitin alkil gruplarının (CH, CH2, CH3) C-H gerilmesini göstermektedir [65], [66]. Tüm numuneler için ortak olan ve pektin fonksiyonel grubuna işaret eden yaklaşık 1730 cm -1 ve 1650-1510 cm -1 civarındaki soğurma bandları; sırasıyla esterlenmiş karbonil gruplarının C=O ve serbest karbonil gruplarının C=O gerilme titreşimine karşılık gelir [67].…”