Microwave-assisted Extraction Technique Research Articles

Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks

Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant – Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 °C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (–23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.

Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application

Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizing agent in the food, pharmaceutical, and cosmetic industry. In the present study, an effort has been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrus reticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE) technique using organic citric acid. Pectin extracted with MAE was characterized in terms of yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronic acid content, and degree of esterification. The extraction conditions had significant effects on physicochemical properties. The results showed that the highest amount of pectin (24.19±0.26%) was obtained from Citrus maxima. Based on DE value all pectins were categorized as low methoxy pectin (LMF). Extracted pectins were highly pure based on AUA content. Structural characterization of extracted pectin from three fruit peels by Fourier Transform Infrared (FT-IR) spectroscopy revealed that pectin has functional groups within the 1740–800 cm-1 spectral region. However, pectin extracted in this study can be used in the manufacturing of low sugar foods such as diet jams and jellies.

Effect of Microwave Power and Extraction Time on Crude Palm Oil Quality Using Microwave-Assisted Extraction Process

The aim of this study is to evaluate microwave-assisted extraction at several microwave power and extraction time in extracting oil palm products, such as crude palm oil (CPO) and palm fatty acid (PFA) composition. The exposure time was shortened and overheating was avoided when sterilized mesocarp exposed to microwave prior to Soxhlet extraction in order to obtain good quality oil. The effects of CPO extraction and PFA composition on the distillate produced were investigated. Gas chromatography coupled with mass spectrometry (GC-MS) was used for the determination and quantification of PFA composition in the distilled products. Scanning electron microscopy (SEM) reveals that the microwave-assisted extraction technique had efficiently assisted in the release of oil by breaking down the mesocarp cell structure. To fill the research gap of microwave-assisted sterilization in the previous research, microwave-assisted extraction was introduced, in which two processes (i.e., extraction and drying) were conducted in one equipment. Oil yield and color, free fatty acids (FFA), Deterioration of Bleachability Index (DOBI), and carotene contents of the CPO were quantified. At 100 W, the extraction of CPO demonstrated 64% yield produced, with chemical properties of 0.301% FFA, 3.53 DOBI and 1132 ppm carotene with final temperature of 76.2°C during microwave-assisted extraction. The optimum condition for extracting PFA distillate was 300 W for 30 min of exposure time. Additionally, distillate obtained at the optimum condition using microwave-assisted extraction consisted of high palmitic acid (C16:0), caramel-like aroma, and possessed a sweet fragrance.

Green synthesis of hematite nanoparticles using aqueous extract of Teucrium Polium after microwave-assisted extraction: synthesis, characterization and evaluation of some biological activities

This work presented a green approach for the synthesis of hematite (α-Fe2O3) magnetic nanoparticles (MNPs) using the aqueous extract of Teucrium Polium plant. The aqueous extracts were prepared by the maceration and microwave-assisted extraction (MAE) techniques and performed as the natural precursor for one-step green synthesis of α-Fe2O3 MNPs, at room temperature. The as-prepared α-Fe2O3 MNPs were characterized by different techniques including UV-Vis absorption spectroscopy, scanning electron microscopy (SEM), energy dispersive X-ray(EDX), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and vibrating sampling magnetometer (VSM). The XRD results confirmed the high crystalline structure of magnetic α-Fe2O3 MNPs. The average particle size of MNPs was obtained around 60 nm. In addition, the antibacterial properties of the as-synthesized α-Fe2O3 MNPs against various pathogenic bacteria were investigated by well-diffusion test. Based on the observations, α-Fe2O3 MNPs were more sensitive against Gram-negative bacteria than the Gram-positive bacteria. Moreover, the DNA cleavage potential of the samples was studied, too.

Dataset on oil recovery from Carica papaya leaves as influenced by microwave-assisted extraction parameters

Abstract Carica papaya leaf is one of the considered agricultural waste; nevertheless, this leaf has been reported to contain diverse health benefits to humans. In as much as natural-based oils are of higher demands because of their aromatherapy property, this study focused on the extraction of oil from C. papaya leaf using microwave-assisted extraction (MAE) technique. Then, the extracted oil was analysed using gas chromatography-mass spectrometry. The influences of MAE parameters which include time of irradiation, microwave power, volume of solvent, and temperature on the extracted oil were investigated. The considered parameters were time of irradiation (30–180 min), microwave power (400–700 W), volume of the solvent used (distilled water) within the range of 100 to 300 mL, and temperature (40–100 °C). The outcomes from this finding showed that time of irradiation, microwave power and volume of solvent significantly altered the oil yield from C. papaya leaves. At the apex points of the considered parameters (time of irradiation, 120 min; microwave power, 500 W; volume of solvent, 200 mL; and temperature of 100 °C); the major identified compounds were n-Hexadecanoic acid; 9, 12, 15-Octadecatrienoic acid; phytol; 9-Octadecenoic acid; 9, 17-Octadecadienal; Oleic acid; and Octadecanoic acid. Therefore, C. papaya leaf is an embodiment of oil rich in fatty acid which can be employed as aromatherapy agent.

Microwave-assisted extraction of black soldier fly larvae (BSFL) lipid

Black soldier fly larvae (BSFL) contain high lipids considered as a sustainable feedstock for lipid production to biofuels. In this study, microwave-assisted extraction of BSFL was prepared. The response surface methodology was employed to investigate the effects of parameters, namely, microwave power (230 - 290 W), solid-solvent ratio (1:10 - 1:20 g/ml), and extraction time (20 - 40 min) for maximum lipid extraction. The data were statistically analysed to predict the optimal combination of factors, and finally, experiments were conducted for verification. By comparing verification tests and predicted results, the optimised microwave-assisted extraction operating conditions were 260 W, 1:15 (w/v %), and 31 min with 30.53% (g/g) of extracted lipids were attained. Besides, compared with the Soxhlet method, the extracted yield from the microwave-assisted extraction technique was improved by 20% without significantly affecting lipid characteristics. Therefore, microwave-assisted extraction is an efficient lipid extraction technique from BSFL. This study also provides an insight into developing the microwave-assisted extraction techniques for producing high lipid yield and acceptable lipid stability to produce biofuels.

Microwave-Assisted Extraction of Curcuma longa L. Oil: Optimization, Chemical Structure and Composition, Antioxidant Activity and Comparison with Conventional Soxhlet Extraction

Curcuma root (Curcuma longa L.) is a very important plant in gastronomy and medicine for its unique antiseptic, anti-inflammatory, antimicrobial and antioxidant properties. Conventional methods for the extraction of curcuma oil require long extraction times and high temperatures that can degrade the active substances. Therefore, the objectives of the present study were: (i) first, to optimize the extraction yield of curcuma oil by applying a Box-Behnken experimental design using surface response methodology to the microwave-assisted extraction (MAE) technique (the independent variables studied were reaction time (10–30 min), microwave power (150–200 W) and curcuma powder/ethanol ratio (1:5–1:20; w/v); and, (ii) second, to assess the total phenolic content (TPC) and their antioxidant activity of the oil (at the optimum conditions point) and compare with the conventional Soxhlet technique. The optimum conditions for the MAE were found to be 29.99 min, 160 W and 1:20 w/v to obtain an optimum yield of 10.32%. Interestingly, the oil extracted by microwave-assisted extraction showed higher TPC and better antioxidant properties than the oil extracted with conventional Soxhlet technique. Thus, it was demonstrated that the method applied for extraction influences the final properties of the extracted Curcuma longa L. oil.

Effectiveness of Olive Fruit Polyphenol Extract Combined with Aqueous Extracts of Solid Wastes of Pomegranate or/ and Orange Juice Against Important Plant Pathogens - Part 2 (in vivo studies)

Olive fruit extracts, combined with pomegranate and orange waste extracts, isolated using microwave assisted extraction technique, were used as a potential alternative crop protection method against Verticillium dahliae, Rhizoctonia solani, Botrytis cinerea and Pyrenochaeta lycopersici on tomato plants. For the evaluation of the antimicrobial activity, various mixtures of the extracts were applied on 15 days old tomato plants, variety

Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

Effect of conventional method and microwave assisted extraction on phytoconstituents of Chenopodium album

For past several years the conventional methods are generally employed for the plant extraction that includes Soxhlet’s apparatus, but the method is time consuming and requires solvent in large quantity. To overcome this problem the comparison of conventional method and microwave assisted extraction technique (MAE) was carried out using the aerial parts of the plant Chenopodium album in order to evaluate the outcome of the extraction on the presence of the phytoconstituents. In this context, aerial parts of the plant were extracted by Soxhlet’s apparatus and MAE technique at 200 W by means of magnetic shaker and at 50 °C temperature for 18 min using various solvents such as petroleum ether, ethyl acetate, methanol, hydro alcoholic extract and aqueous extract. The % age yield of the conventional method was found to be 3.38, 5.59, 8.15, 6.52 and 9.53 respectively and % age yield of the MAE was found to be 6.83, 8.58, 12.15, 10.12 and 14.56 respectively. Furthermore, the preliminary phytochemical screening results also represents that the MAE technique significantly increases the concentration of the secondary metabolites. To validate these findings the extracts were further evaluated for estimation of total phenolic, flavonoid, saponin and alkaloid content using gallic acid, quercetin, diosgenin and atropine respectively. The result represents that the maximum concentration of the phenolic compounds (2.94 ± 0.068), flavonoids (3.81 ± 0.039) and alkaloid (2.80 ± 0.091) was present in the M-CAME extract, whereas the total saponin content (3.22 ± 0.061) was found to maximum in the M-CAHE. In conclusion, MAE is a better technique of extraction for Chenopodium album in comparison to the conventional method of extraction.

Optimization of Microwave-Assisted Extraction of Residual Soybean Oil from Spent Bleaching Earth

Spent bleaching earth (SBE) which is generated from bleaching process is a valuable industrial waste of edible vegetable oil production because of residual edible vegetable oil absorbed. The residual oil in spent bleaching earth can be recovered and reused for application in the industries such as the production of biodiesel and lubricant. Currently, microwave-assisted extraction (MAE) technique is widely used because this method has a shorter extraction time and less solvent consumption when compared with traditional methods. In this study, MAE combined with solvent reflux was optimized using solvent screening experiments and response surface methodology (RSM) to obtain the highest yield of MAE extraction of residual soybean oil from spent bleaching earth. The extraction yield of residual soybean oil obtained from selected solvent were hexane-ethanol mixture (2:1 v/v, 10.19%) > hexane-ethanol mixture (1:1 v/v, 10.00%) >hexane-ethanol mixture (1:2 v/v, 9.98%) > hexane-ethanol mixture (1:3 v/v, 9.83%) > hexane-ethanol mixture (3:1 v/v, 8.59%) > hexane (8.17%) > acetone (7.73%). The regression coefficient (R-squared = 0.9852) expresses the accuracy of the regression and indicates the relationship between experimental data and predicted result, with high regression coefficient close to 1, which is remarkably desired. The experiment conditions for optimal MAE extraction of residual soybean oil from SBE were hexane-ethanol mixture (2:1 v/v), liquid to solid ratio 15.56:1 mL/g, extraction time 12.22 min, and microwave power 350 W. Under such conditions, the highest predicted value of the extraction yield of residual soybean oil was 10.43%.

Kinetic study on polyphenol and antioxidant activity from karonda fruit (Carissa carandas) extraction via microwave

Karonda fruit (Carissa carandas L.) is a tropical fruit rich in biological value due to its high total polyphenol content with potential antioxidant activity. In this study, the kinetics of total polyphenol and antioxidant activity extraction from the karonda fruit by microwave-assisted extraction technique was performed. Microwave power varies from 150, 300, and 450 (W); the ratio of material/solvent varies from 1:20, 1:40, and 1:60 (g/mL). The results show that changes in total polyphenol concentration and antioxidant activity during extraction can be predicted by a second-order kinetic model. Increasing the microwave power or amount of extraction solvent had the effect of increasing the extraction efficiency and extraction rate constant. However, the saturation concentration and the initial extraction rate increased when MW power increased or the amount of extraction decreased. In further study, the highest quality of extract, collected at the optimized conditions of microwave-assisted extraction, could be used to develop new food products for the health benefits of customers.

Effect of rosemary ( Rosmarinus officinalis L.) supplementation on fresh cheese: Physicochemical properties, antioxidant potential, and sensory attributes

Rosmarinus officinalis L. leaves can be valorized by their uses in the production of healthy foods. Rosemary powder and its lyophilized ethanolic extract at different concentrations (g/100 g) were used for the formulation of fresh cheeses: powder cheeses (B: 0.25%, C: 0.5%, D: 0.75%), extract cheeses (E: 0.25%, F: 0.5%) and control cheese (A: 0%). The ethanolic extract was obtained under the optimum conditions of microwave-assisted extraction (MAE) using response surface methodology (RSM) coupled with a Box–Behnken design (BBD); the optimum conditions were as follows: ethanol concentration 78.162%, microwave power 351.825W, ratio of solvent to raw material 101.623:1, and extraction time 122.648 s. Physicochemical parameters (pH, proteins, fat) of the formulated cheeses were not affected by this supplementation but the plant extract improved phenolics content and antioxidant capacity when compared to the control cheese. A correlation between physicochemical parameters, antioxidant activity as well as the sensory characteristics was carried out using principal component analysis (PCA). Cheeses C; D and F were most appreciated (60%–80%) by the panelists. Practical applications Rosmarinus officinalis L. is an evergreen branched and bushy shrub, easy to plant by cuttings, with a relevant commercial interest. It is rich in phenolic compounds which are well known for their potential diversified properties and applications. This work demonstrated the possibility of exploiting the optimized microwave-assisted extraction (MAE) technique to obtain, in short time, these valuable antioxidants from rosemary leaves. Among the rosemary applications in foods, are leaves (powder, ethanolic extract) that were incorporated in fresh cheese formulations to provide a distinctive taste, aroma and to act as flavor enhancer for better acceptability by the consumers. The success of these fortified-cheeses is explained by their health benefits (high phenolic contents with high antioxidant capacity) and hedonic properties that are appreciated by 60%–80% of panelists.

Green synthesis of zinc sulfide nanophotocatalysts using aqueous extract of Ficus Johannis plant for efficient photodegradation of some pollutants

In this work, a green and plant-mediated approach based on the aqueous extract of the Ficus Johannis plant was presented for synthesis of zinc sulfide (ZnS), as efficient and eco-friendly nanophotocatalysts (NPCs). In the first phase, after identification, collection, and drying of the plant, the aqueous extract of the plant fruits was prepared by microwave-assisted extraction (MAE) technique. The characterization of the as-prepared ZnS NPCs was carried out by X-ray diffraction (XRD), transmission electron microscopy (TEM), high-resolution scanning electron microscopy (HR-SEM), Fourier-transform infrared spectroscopy (FT-IR), fluorescence, and UV–Vis absorption spectroscopy. The fluorescence and UV–Vis absorption investigations showed an obvious emission peak between 420 and 440 nm with a broad absorption band between 290 and 320 nm. From SEM and TEM images, the particle size of the ZnS NPCs was estimated to be smaller than 20 nm. In the next step, the application of the as-prepared ZnS NPCs was examined as for photodegradation of some industrial pollutants including naphthalene (Naph), anthracene (AnT), 4- chlorophenol (4-CP), and 4- nitrophenol (4-NP). The effect of experimental parameters on photodegradation percentage of the pollutants such as NPCs dosage, initial pollutant concentration, UV-irradiation time, scavenger type was studied. Under optimum conditions, high-degradation efficiency was obtained using a low amount of ZnS NPCs, after 120 min UV irradiation. Finally, the probable mechanism of the presented heterogeneous photodegradation approach was discussed, too.

Development and application of green and sustainable analytical methods for flavonoid extraction from Passiflora waste

Brazilian biodiversity and favourable environmental conditions open up possibilities not yet explored, showing potential to shift the country’s monochromatic economy into an emancipated, diversified and sustainable economic environment. This can be made possible through the integral use of its resources, exploring every functional fraction to create novel solutions to modern problems. Biorefineries present an interesting strategy to fully use the potential of agricultural feedstocks and together with green separation methods can contribute to the generation of sustainable processes and products. Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg species) is produced on a large scale in Brazil and in other tropical countries, and its processing plants generate tons of residues that basically consist of peel, seeds and bagasse, which account for around 75% of its mass. These fractions of P. edulis can contain significant amounts of flavonoids, secondary metabolites that are the main compounds responsible for the fruit’s bioactivity (antioxidant, anti-inflammatory, pesticide and biocide, in general). Therefore, this work aims to develop, apply and compare the best conditions for the extraction of isoorientin, orientin and isovitexin from passion fruit applying solid–liquid methodologies, followed by analyte quantification using UHPLC-PDA. Homogenizer-assisted (HAE), ultrasound-assisted (UAE) and microwave-assisted (MAE) extraction techniques were used, as well as a full factorial design to reach optimal parameters concerning the extraction yield and energy and solvent efficiencies. According to the results, the procedure based on HAE presented the best conditions for the extraction of selected flavonoids (1.07, 0.90 and 0.33 mg g−1 of isoorientin, orientin and isovitexin, respectively) and was considered the best method according to the green and sustainable described factors.

Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel.

Two environmentally friendly innovative extraction techniques - subcritical water (SWE) and microwave-assisted extraction (MAE) were applied for the extraction of phenolics from pomegranate peel. The impact of process conditions (SWE: temperature 100-220°C, extraction time 5-30min; MAE: solvent water and 50% ethanol, irradiation power 470 and 800W) on the quality of extracts in terms of the content of total phenolics, total flavonoids, major phenolic constituents (gallic acid, ellagic acid, punicalin, punicalagin), as well as 5-hydroxymethylfurfural(HMF) amount was investigated. For SWE, temperature of 130°C and 20min extraction time were found optimal for obtaining high content of bioactive compounds and minimizing the yield of HMF. During MAE, phenolic compounds were effectively extracted by using lower microwave power and 50% ethanol. Comparing two techniques, MAE is more efficient than SWE for the extraction of phenolics from pomegranate peel while obtaining a HMF-free extracts.

Solvent Extraction of Molybdenum from Hydrochloric Acid Solutions with Tri-Octyl Phosphine Oxide: Comparison between Conventional and Microwave-Assisted Extraction Techniques

In this paper, the solvent extraction of molybdenum from 0.01-1 M aqueous hydrochloric acidusing tri-octyl phosphine oxide (TOPO) as solvent diluted with n-hexane has been investigated. The extraction efficiencies of TOPO inthe extraction of molybdenum werecarried out using conventional extraction and microwave-assisted extraction (MAE) techniques.Molybdenum extraction efficiency wasdetermined by varying separately the different parameters affecting the extraction process including agitationtime, hydrochloric acid concentration, solventconcentration (in the organic phase), as well as the irradiation time and microwave power.The MAE technique greatly enhanced the solvent extraction of molybdenum where high extraction percentageswere obtained under favorable conditions. In some cases, thepercentages extraction of molybdenum obtained with two methods were comparable.The use of MAE technique also showed obvious advantages in terms of a drastic reduction of the extraction time as it was shortened from 15 min to 10 s in comparison with conventional solvent extraction method.

Phenolic compounds with antioxidant activity from strawberry leaves: a study on microwave-assisted extraction optimization

A microwave-assisted extraction (MAE) technology developed to extract polyphenols from the strawberry leaves was optimized by response surface methodology (RSM). Box–Behnken design (BBD) with four-factor and three-level was used to estimate the effects of extraction time, microwave power, ethanol concentration, and liquid–solid ratio in strawberry leaf extracts on total phenolic content (TPC) and antioxidant capacity (DPPH and FRAP). The optimized conditions were extraction time of 40 s, ethanol concentration of 51.1%, microwave power of 300 W, and liquid–solid ratio of 61.6 mL/g. The TPC, inhibition percentage of DPPH radical, and FRAP were 89.21 mg GAE/g, 79.80%, and 34.62 mM FE/g under optimal conditions. The absolute errors between the experimental and predicted values were less than 5.00%, revealing that the model was fitted well. High Performance Liquid Chromatography (HPLC) analysis demonstrated that the major antioxidant polyphenols with the highest concentration extracted at the optimum conditions were sinapic acid and rutin. This study proves that the MAE technique can efficiently extract polyphenols with high antioxidant activity from strawberry leaves.

Development of an SVR model for microwave-assisted aqueous two-phase extraction of isoflavonoids from Radix Puerariae

In this study, simultaneous extraction and purification of isoflavonoids from Radix Puerariae was carried out by the microwave-assisted aqueous two-phase extraction technique (MAATPE). An ethanol/K2HPO4 system was used to form an aqueous two-phase system. The critical factors, namely, the concentrations of K2HPO4 and ethanol, solid–liquid ratio, extraction temperature, extraction time, and microwave power were investigated. Subsequently, the least squares support vector regression (LS-SVR) as a machine learning method was used to establish the model and predict extraction yield. The final conditions were concluded as follows: ethanol concentration 29.5% (w/w) and K2HPO4 concentration 24.9% (w/w), extraction temperature 79 °C, extraction time 8 min, and microwave irradiation power 600 W. Under the optimal condition, the extraction yield of total isoflavonoids reached 13.39%, which was similar to the predicted value of 13.48%. The recovery of isoflavonoids was 94.6%, and the yield of puerarin was 49.5 mg/g.

Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

Investigation on microwave technique to extract pectin from cocoa pod husk in this study carries out using citric acid and hydrochloric acid (HCl). Extraction proceeds at various microwave powers (180, 300, 450, 600 Watt) and irradiation periods (10, 15, 20, 25, 30 minutes). This study observed effect of power and time to yield and quality of pectin. Yield of pectin increased at elevated power and time either with citric acid or HCl solvent. Overall pectin quality in this study meet the IPPA quality factor exclude water content which relatively higher. MAE treatment with citric acid using microwave power of 300 Watt for 30 minutes resulted yield of 42% and high pectin quality as compare to MAE treatment with HCl. The best pectin product in this study has moisture content of 8%, ash content of 10%, equivalent weight of 714.29 mg, methoxyl content of 4.8% and galacturonate level of 43%. ©2020. CBIORE-IJRED. All rights reserved