e-journal

Extraction and Characterization of Pectin from Grapefruit Peels

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The present study was focused on the potential of red and white grapefruit peel as a source of pectin. Grapefruit peels were treated with 95% alcohol and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Comparative investigations were carried out with purified commercial citrus pectin. Chemical and physicochemical characterization of all pectin was accomplished. The yield of grapefruit peel pectin was 25% (dwb) It was found that pectin of the two types of grapefruit peels were similar in anhydrouronic acid content (AUА 60.95%). The grapefruit peel pectin for the red and white differed in their degree of esterification (DM 51.24-55.01%) and 50.848% for corresponding citrus pectin. Both grapefruit peel pectin were higher in their methoxyl content 8.875% for the red and 7.542% for the white, while corresponding citrus pectin was 6.798%. The acetyl content for the white grapefruit peel pectin was 1.634% and for the red was 0.55%, lower in comparison with the corresponding citrus pectin of 0.624. The grapefruit peel pectin contained L-arabinose, D-galactose, L-rhamnose and D-xylose. Gel-forming property of grapefruit peel pectin was of good quality similar to commercial pectin.

Keywords: Grapefruit peel pectin; Commercial citrus pectin; Neutral sugars composition; Degree of esterification; Methoxyl content; Acetlyation; Gel-forming property

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Ketersediaan

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Informasi Detail

Judul Seri

MOJ Food process Technol

No. Panggil

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Penerbit

: MedCrave., 2016

Deskripsi Fisik

MOJ Food process Technol 2016, 2(1): 00029

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Volume 2 Issue 1 - 2016

Subjek

Agriculture

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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