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

Abstract

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.

Characterisation of dragon fruit peel pectin extracted with natural deep eutectic solvent and sequential microwave‐ultrasound‐assisted approach

“…These data confirmed that there was a reduction in the solubility of the pectins extracted from dragon fruit peels as compared with the commercial one. This outcome was also aligned with previous work applied on mango, papaya or banana peels (Fmna & Zailan, 2019).…”

Optimization and Quality Characteristics of Mango Peel Pectin

“…Study by Sangheetha et al (2018) on pectin extraction from mango peel collected from mango processing industry reported pectin yield ranging from 6.12 to 16.3 per cent with different combinations of pH (1.3, 2.5 and 3.7), temperature (60, 75 and 90C) and time (45, 90 and 135 minutes).The findings of the present study commemorate with that reported by Aida and Zailan (2019), who reported pectin yield of 15.4 per cent from mango peel powder extracted by using 0.1 N HCL at 70C for 75 minutes and precipitated by 95 per cent ethanol. Similarly, Ismail et al (2012) reported pectin yield of 14.96 per cent from dragon fruit peel extracted with different pH, acid and temperature levels.…”

“…Solubility of mango peel pectin ranged from 80 to 98.3 per cent in a study reported by Aida and Zailan (2019).…”