Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions

Extraction of pectin from pomelo peel was performed using water, acid and alkaline solutions with a microwave power of 1100 W for 2 min, and yield and structural/chemical characteristics of the extracted pectins were investigated. Extraction of pectin with water gave the lowest yield (6.5%, dry weig...

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Bibliographic Details
Published in:Food hydrocolloids 2019-02, Vol.87, p.237-244
Main Authors: Wandee, Yuree, Uttapap, Dudsadee, Mischnick, Petra
Format: Article
Language:English
Subjects:
Acid extraction
Alkaline extraction
Pectin
Pomelo peel
Structure
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Summary:Extraction of pectin from pomelo peel was performed using water, acid and alkaline solutions with a microwave power of 1100 W for 2 min, and yield and structural/chemical characteristics of the extracted pectins were investigated. Extraction of pectin with water gave the lowest yield (6.5%, dry weight basis). The water-extracted pectin contained the highest amount of neutral sugar (29.5%), while equivalent molecular weight (MWeq) and degree of methylation (DM) were 43 kDa and 29.7%, respectively. Extraction of pectin with HCl solutions at concentrations of 25, 50, 100 and 200 mM resulted in a significant increase of pectin yields (12.1–20.5%) and pectins with high amount of galacturonic acid (83.3–85.6%). The MWeq and DM of the acid-extracted pectins ranged from 171 to 368 kDa and 53.9–82.5%, respectively. Compared to the acid, extraction with NaOH solutions at the same concentrations provided higher yields (13.9–24.2%), smaller size (142–187 kDa) and lower DM (
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2018.08.017