Abstract
A 3-factor-3-level Box-Behnken design was employed to determine the effect of conditions: pH, temperature and time on yield and degree of esterification (DE) of mango peel pectin obtained using acid extraction method. Fifteen experimental runs with different combinations of pH (1.3, 2.5 and 3.7), temperature (60, 75 and 900C) and time (45, 90 and 135 min) were performed on mango peel collected from fruit processing industry. Acid extraction method was used to extract pectin. Yield and the DE of mango peel pectin varied from 6.1 to 16.3% (dry weight basis) and 45.5 to 87.5%, respectively. Interactive effects of pH, temperature and time on the DE were significant at P 50 %) or low methoxyl pectin (DE
Highlights
Pectin is a polysaccharide of galacturonic acids with branches of neutral sugars such as Lrhamnose, L-arabinose and D-galactose (Wai et al, 2010)
Pectin yield obtained in this study is in agreement with previous studies where pH 2.0, 82 oC for 120 min resulted in 18.5% of pectin (Girma and Worku, 2016) and pH 1.5, 85 oC for 60 min resulted in 12.0% pectin (Koubala et al, 2008) from mango peel
The main and interactive effects of pH, temperature and time significantly contribute to degree of esterification (DE) and yield of mango peel pectin
Summary
Pectin is a polysaccharide of galacturonic acids with branches of neutral sugars such as Lrhamnose, L-arabinose and D-galactose (Wai et al, 2010). Galacturonic acids in pectin are methyl esterified to various extents (Wang et al, 2017). In Sri Lankan context, mango peel and seed account for 51% of total fruit waste discarded by the fruit processing industry (Wathsala et al, 2017). Different extraction conditions are used to obtain pectin from fruit peels (Begum et al, 2017; Sandarani, 2017). It is important to identify appropriate extraction conditions to obtain maximum possible yield of pectin. This study was conducted to investigate the effect of extraction conditions namely pH, temperature and time on yield and the DE of mango peel pectin and to optimize these conditions to extract maximum possible pectin by employing Response Surface Methodology (RSM)
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