pH-dependent yield and physicochemical properties of pectin isolated from citrus maxima

Nur Zafirah A. Daud, Bazlaa Najlaa M. Said, Fairuzeta Jaa'far, Hartini M. Yasin, Eny Kusrini, Anwar Usman

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Citrus maxima white pith was utilized for the isolation of pectin under acidified condition using L-(+)-tartaric acid, at extraction pH in the range of 1.0 and 2.0. The extraction yield and physicochemical properties (ash content, equivalent weight, methoxy content, anhydrouronic acid, degree of esterification) of the isolated pectin was investigated. The highest yield (70.2%) obtained in this extraction was at pH 1.0, 60°C, 120 minutes. The optimized condition of the isolated pectin in this study was based on the yield and physicochemical properties, where pectin extracted at pH 2.0 and 60-80°C for 60-120 minutes resulted in a 59.6% yield, with low ash content (2.82%), highest equivalent weight (1098.8) for gelling effect and highest DE (39.2%). The findings are within the range for a good quality pectin. The FTIR spectra of the isolated pectin at different pH mediums, but at constant temperature of 70°C and extraction time of 60 minutes were compared. The presence of methyl esterified carboxyl (1696 cm-1) and carboxylate group confirms the presence of pectin. This isolated pectin as an innovative raw material is potentially applicable for adsorbents, thin films, environmentally-friendly agents and green corrosion inhibitors.

Original languageEnglish
Pages (from-to)1131-1139
Number of pages9
JournalInternational Journal of Technology
Volume10
Issue number6
DOIs
Publication statusPublished - 1 Jan 2019

Keywords

  • Degree of esterification
  • Food waste
  • Methoxyl content
  • Pectin
  • Pomelo peel

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