Optimization and characterization of pectin extracted from sweet potato residue

Pectin has been used widely as thickener, stabilizer and gelling agent. However, the source of pectin industrially are still limited. This study aims to optimize the extraction of pectin from sweet potato residue using hydrochloric acid and analyses the properties of the pectin. In this study, the e...

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Main Author:	Ismail, Nurul Hidayah
Format:	Thesis
Language:	English
Published:	2017
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/86838/1/NurulHidayahIsmailMSChE2017.pdf
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spelling	my-utm-ep.868382020-09-30T09:08:46Z Optimization and characterization of pectin extracted from sweet potato residue 2017 Ismail, Nurul Hidayah TP Chemical technology Pectin has been used widely as thickener, stabilizer and gelling agent. However, the source of pectin industrially are still limited. This study aims to optimize the extraction of pectin from sweet potato residue using hydrochloric acid and analyses the properties of the pectin. In this study, the extraction of pectin from sweet potato residues using hydrochloric acid was optimized to maximise its yield and quality using response surface methodology (RSM). Then, the extracted pectin was further analyse for its degree of methylesterification (DM) using Fourier Transform Infrared Spectroscopy (FTIR). In this study, 0.5 %w/v, 1.0% w/v and 2.5% w/v concentration of pectin sugar solution were used to study their rheological properties. The antioxidant activity was assessed using DPPH radical scavenging activity. The optimum condition to extract pectin from sweet potato residues was at extraction temperature (60 °C), pH (1) and extraction time (60 minutes) yielding 24.4 % pectin using hydrochloric acid. The pectin extracted has 57.48% of DM which indicated that it is high methoxyl pectin and able to form gel with the addition of sugar. The rheological properties analysis shows that 0.5% w/v pectin sugar solution shows Newtonian fluid behaviour while 1.0% w/v sugar pectin solution and 2.5% w/v pectin sugar solution showed pseudoplastic fluid behaviour. Moreover, the pectin was show 25.5 to 37.7% of radical scavenging activity. 2017 Thesis http://eprints.utm.my/id/eprint/86838/ http://eprints.utm.my/id/eprint/86838/1/NurulHidayahIsmailMSChE2017.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:131659 masters Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering Faculty of Engineering - School of Chemical & Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Ismail, Nurul Hidayah Optimization and characterization of pectin extracted from sweet potato residue
description	Pectin has been used widely as thickener, stabilizer and gelling agent. However, the source of pectin industrially are still limited. This study aims to optimize the extraction of pectin from sweet potato residue using hydrochloric acid and analyses the properties of the pectin. In this study, the extraction of pectin from sweet potato residues using hydrochloric acid was optimized to maximise its yield and quality using response surface methodology (RSM). Then, the extracted pectin was further analyse for its degree of methylesterification (DM) using Fourier Transform Infrared Spectroscopy (FTIR). In this study, 0.5 %w/v, 1.0% w/v and 2.5% w/v concentration of pectin sugar solution were used to study their rheological properties. The antioxidant activity was assessed using DPPH radical scavenging activity. The optimum condition to extract pectin from sweet potato residues was at extraction temperature (60 °C), pH (1) and extraction time (60 minutes) yielding 24.4 % pectin using hydrochloric acid. The pectin extracted has 57.48% of DM which indicated that it is high methoxyl pectin and able to form gel with the addition of sugar. The rheological properties analysis shows that 0.5% w/v pectin sugar solution shows Newtonian fluid behaviour while 1.0% w/v sugar pectin solution and 2.5% w/v pectin sugar solution showed pseudoplastic fluid behaviour. Moreover, the pectin was show 25.5 to 37.7% of radical scavenging activity.
format	Thesis
qualification_level	Master's degree
author	Ismail, Nurul Hidayah
author_facet	Ismail, Nurul Hidayah
author_sort	Ismail, Nurul Hidayah
title	Optimization and characterization of pectin extracted from sweet potato residue
title_short	Optimization and characterization of pectin extracted from sweet potato residue
title_full	Optimization and characterization of pectin extracted from sweet potato residue
title_fullStr	Optimization and characterization of pectin extracted from sweet potato residue
title_full_unstemmed	Optimization and characterization of pectin extracted from sweet potato residue
title_sort	optimization and characterization of pectin extracted from sweet potato residue
granting_institution	Universiti Teknologi Malaysia, Faculty of Engineering - School of Chemical & Energy Engineering
granting_department	Faculty of Engineering - School of Chemical & Energy Engineering
publishDate	2017
url	http://eprints.utm.my/id/eprint/86838/1/NurulHidayahIsmailMSChE2017.pdf
_version_	1747818510264827904

Optimization and characterization of pectin extracted from sweet potato residue

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