Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods

Abstract

In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.89% with high ash (9.20%) was obtained by the MH-HP method, while the galacturonic acid (Gal A) content was up to 72.24% after dealing with the CA-HP method which was the highest among the four samples, besides, the quality of gel formed by E-HP method was the best. What's more, the four extracted samples all reveled degrees of antioxidant activity with dose-dependent in vitro antioxidant, and it was CA-HP method had the best antioxidant activity, making this the first comprehensive research describing the extracting pectin from hawthorn wine pomace. This research also provides a base for industrial production of high-value products from low-cost raw materials.