Pectinase Production by Aspergillus niger using Pineapple Peel Pectin and Its Application in Coconut Oil Extraction

• Published in: IOP conference series. Earth and environmental science 2021-02, Vol.655 (1), p.12014
• Main Authors: Ajayi, A. A., Lawal, B., Salubi, A. E., Onibokun, A. E., Oniha, M. I., Ajayi, O. M.
• Format: Article
• Language: English
• Subjects: Activated carbon; Aspergillus niger; Cassava; Coconut oil; Fermentation; Fruits; Magnesium; Metal ions; Pectin; Pectinase; Pineapples; Substrates; Yield
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/655/1/012014

Pectinases, like other industrial enzymes are usually expensive. The use of pineapple peel pectin as substrate is triggered by the large tones of pineapple waste generated in Nigeria. Oil extraction by mechanical/chemical means have associated disadvantages. This research aimed at employing locally produced pectinase for coconut-oil extraction and to compare the yield with commercial pectinase. Fifty grammes of dried pineapple peel powder were employed for pectin production. Aspergillus niger isolated from cassava meal was employed to produce pectinase using submerged fermentation for seven days. The activity of pectinase was determined at 24 h interval. The pectinase was partially purified using 3% activated carbon, characterized and employed to extract oil from coconut. The yield of pectin from the pineapple peels was 24.8% after 1 h of extraction time. Highest pectinase activity was observed on day five. Optimum conditions were 40°C, 5.0 and 1% respectively for temperature, pH and substrate concentration. The enzyme was completely inactive after 5 min of heating at 90°C and metal ion (Mg 2+) stimulated its activity. The mean oil yield from the locally produced pectinase was greater than the commercial pectinase. The pectinase produced from this study enhanced coconut-oil extraction when compared with the mechanical method.