Abstract
AbstractThe objective of this study was to investigate the optimal condition for extracting dragon fruit peel (DFP) pectin with the best physicochemical properties and high antioxidant activity by using conventional extraction (CE) and ultrasound-assisted extraction (UAE). DFP was extracted using CE and UAE method at 45, 60 and 75°C for 30 and 60 min. In this study, UAE significantly improved antioxidant activity of the extracted DFP pectin when comparing to CE. DFP extracted with UAE at 45°C for 30 min had the highest antioxidant activity (51.58 ± 0.30 by DPPH, 39.81 ± 1.43 mgGAE/100 g by ABTS) (p < 0.05). Moreover, UAE also increased the production yield of sample at 45°C for 30 min (9.38 ± 0.50%) (p < 0.05) which was higher than the treatments with CE. The chemical properties of DFP pectin including equivalent weight, degree of esterification, methoxyl content and total anhydroronic acid revealed that DFP pectin could be categorized as low-methoxyl pectin. Present study demonstrated that DFP pectin was...
Highlights
Pectins are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry (Vanitha & Khan, 2019)
Pectin yield The yield of dragon fruit peel (DFP) pectin extracted with ultrasound-assisted extraction (UAE) and conventional extraction (CE) varied from 4.98% to 19.48%, depending on the extraction conditions
The explanation is that when DFP was extracted at high temperature, the molecular motion of the pectin molecules was enhanced, resulting in structural tangling of molecular chains that would cause more junction zones to be exposed to the free calcium ions, have a greater effect on the release of soluble pectin from the insoluble pectin, by enhancing hydrolysis of pectin, in comparison with low temperature (Iijima, Hatakeyama, Nakamura, & Hatakeyama, 2002)
Summary
Pectins are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry (Vanitha & Khan, 2019). It consists of 1,4-linked α-D-galacturonic acid (Levigne, Ralet, & Thibault, 2002). It was found that only a few fruits have been studied in extracting pectin using UAE, for example grapefruit (Bagherian, Zokaee, Fouladitajar, & Mohtashamy, 2011), yellow passion fruit (Oliveira et al, 2016), banana peel (Lin & Cze, 2018)
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