Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels

Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) have been developed to increase the yield and quality of various plantbased constituents with shorter time of extraction. This research aimed to study the effect of four (4) factors towards the quantity and quality of pecti...

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Main Author:	Ismail @ Khori, Noor Jannah Firdouse
Format:	Thesis
Language:	English
Published:	2015
Subjects:
Online Access:	http://psasir.upm.edu.my/id/eprint/64746/1/FSTM%202015%2014IR.pdf
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id	my-upm-ir.64746
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spelling	my-upm-ir.647462018-09-06T04:53:57Z Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels 2015-04 Ismail @ Khori, Noor Jannah Firdouse Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) have been developed to increase the yield and quality of various plantbased constituents with shorter time of extraction. This research aimed to study the effect of four (4) factors towards the quantity and quality of pectin extracted from pummelo peels, using two (2) level factorial designs, utilizing UAE, MAE and water bath extraction (WBE) methods. Factors manipulated were time, pH, sample-to-solvent ratio and temperature. MAE, UAE and conventional methods were able to extract pectin up to 78.98 % in a minute, 38.7% in 10 minutes and 68.26% in 30 minutes, respectively. Pectin from MAE method significantly has the highest DE (60.41 ± 0.37) followed by WBE method (55.99 ± 1.22) and UAE method (54.64 ± 0.503). The galacturonic acid (GalA) content of pectin extracted using MAE was significantly the highest (82.71% ± 1.77) compared to UAE and WBE methods (67.37 ± 1.88 and 55.99 ± 1.22 respectively). This study showed that pummelo peels of Ledang variety contained high methoxyl pectin (DE > 50%) with GalA content of more than 65%. MAE was the most efficient method to produce high methoxyl pectin with high content of GalA. 2015-04 Thesis http://psasir.upm.edu.my/id/eprint/64746/ http://psasir.upm.edu.my/id/eprint/64746/1/FSTM%202015%2014IR.pdf text en public masters Universiti Putra Malaysia
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
topic
spellingShingle	Ismail @ Khori, Noor Jannah Firdouse Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
description	Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) have been developed to increase the yield and quality of various plantbased constituents with shorter time of extraction. This research aimed to study the effect of four (4) factors towards the quantity and quality of pectin extracted from pummelo peels, using two (2) level factorial designs, utilizing UAE, MAE and water bath extraction (WBE) methods. Factors manipulated were time, pH, sample-to-solvent ratio and temperature. MAE, UAE and conventional methods were able to extract pectin up to 78.98 % in a minute, 38.7% in 10 minutes and 68.26% in 30 minutes, respectively. Pectin from MAE method significantly has the highest DE (60.41 ± 0.37) followed by WBE method (55.99 ± 1.22) and UAE method (54.64 ± 0.503). The galacturonic acid (GalA) content of pectin extracted using MAE was significantly the highest (82.71% ± 1.77) compared to UAE and WBE methods (67.37 ± 1.88 and 55.99 ± 1.22 respectively). This study showed that pummelo peels of Ledang variety contained high methoxyl pectin (DE > 50%) with GalA content of more than 65%. MAE was the most efficient method to produce high methoxyl pectin with high content of GalA.
format	Thesis
qualification_level	Master's degree
author	Ismail @ Khori, Noor Jannah Firdouse
author_facet	Ismail @ Khori, Noor Jannah Firdouse
author_sort	Ismail @ Khori, Noor Jannah Firdouse
title	Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
title_short	Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
title_full	Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
title_fullStr	Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
title_full_unstemmed	Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels
title_sort	pectin characterization and factors affecting pectin extraction from citrus grandis l. osbeck (pummelo) peels
granting_institution	Universiti Putra Malaysia
publishDate	2015
url	http://psasir.upm.edu.my/id/eprint/64746/1/FSTM%202015%2014IR.pdf
_version_	1747812306468732928

Pectin characterization and factors affecting pectin extraction from Citrus grandis L. Osbeck (Pummelo) peels

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