pH-Dependent Yield and Physicochemical Properties of Pectin Isolated from Citrus Maxima
Corresponding email: 18h0276@ubd.edu.bn
Published at : 25 Nov 2019
Volume : IJtech
Vol 10, No 6 (2019)
DOI : https://doi.org/10.14716/ijtech.v10i6.3595
Daud , N.Z.A., Said , B.N.M., Ja'afar, F., M. Yasin , H., Kusrini, E., Usman, A., 2019. pH-Dependent Yield and Physicochemical Properties of Pectin Isolated from Citrus Maxima. International Journal of Technology. Volume 10(6), pp. 1131-1139
| Nur Zafirah A. Daud | Department of Chemical Science, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE 1410, Brunei Darussalam |
| Bazla Najlaa M. Said | Department of Chemical Science, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE 1410, Brunei Darussalam |
| Fairuzeta Ja'afar | Department of Chemical Science, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE 1410, Brunei Darussalam |
| Hartini M. Yasin | Department of Chemical Science, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE 1410, Brunei Darussalam |
| Eny Kusrini | Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia, Kampus UI Depok, Depok 16424, Indonesia |
| Anwar Usman | Department of Chemical Science, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE 1410, Brunei Darussalam |
Citrus
maxima white pith was
utilized for the isolation of pectin under acidified condition using
L-(+)-tartaric acid, at extraction pH in the range of 1.0 and 2.0. The
extraction yield and physicochemical properties (ash content, equivalent
weight, methoxy content, anhydrouronic acid, degree of esterification) of the
isolated pectin was investigated. The highest yield (70.2%) obtained in this
extraction was at pH 1.0, 60°C, 120 minutes. The optimized condition of the isolated
pectin in this study was based on the yield and physicochemical properties,
where pectin extracted at pH 2.0 and 60-80°C for 60-120 minutes resulted in a 59.6% yield, with low ash
content (2.82%), highest equivalent weight (1098.8) for gelling effect and
highest DE (39.2%). The findings are within the range for a good quality
pectin. The FTIR spectra of the isolated pectin at different pH mediums, but at
constant temperature of 70°C and extraction time of 60 minutes were compared.
The presence of methyl esterified carboxyl (1696 cm-1) and
carboxylate group confirms the presence of pectin. This isolated pectin as an
innovative raw material is potentially applicable for adsorbents,
thin films, environmentally-friendly agents and green corrosion inhibitors.
Degree of esterification; Methoxyl content; Pomelo peel; Pectin; Food waste;
Food waste (FW) has become a
global problem, it is estimated about one third (1.3 billion tonnes) of the world
food production is wasted. Recognizing that this staggering amount of
FW can raise circular economy, extensive research has been carried out in
recent years, predominantly in the utilization of fruit waste or by-products
such as pomaces, rinds, peels as precursor and conversion into high value added
products such as bioactive components, biobased and biodegradable products.
These measures align with the current legislation on sustainable development
goals (SDGs) and green chemistry principles of using renewable source as
starting materials, which can be considered as environmentally friendly
compounds that were less or non-toxic to human or living organisms (Mulia et
al., 2019).
Citrus maxima (CM), the biggest citrus fruit
and a member of the Rutaceae family, is one of the
CM consists of three segments, the flavedo (peel),
albedo (white pith), and endocarp (pulp). The edible portion, the pulp, is
usually eaten fresh while its peel is typically discarded as waste.
Nevertheless, the waste portions such as the flavedo can be used for the
extraction of essential oil, while the spongy white pith, which comprises up to
30% of the fruit’s total weight, is a promising source of pectin (~35%)
production (Methacanon et al., 2014; Quoc et al., 2015). Pectin is a
linear polysaccharide found in the majority of primary cell walls and middle
lamellae of most plants and fruits. The main structure of pectin is composed of
linear 1,4-linked a-D-galacturonic acid (GalA) chain molecules bonded by
glycosidic linkages (Altaf et al., 2015; Rose & Abilasha, 2016).
The carboxyl (COOH) groups present alongside the chain are mainly esterified
with methoxy (CH3O) groups, thus it is naturally present as methyl
esters. Commercial pectin is normally obtained from citrus peels (20–30%) and
apple pomace (10–15%) (Raj et al., 2012). Conventionally, pectin extraction is
carried out in a hot diluted acidic condition at 60–100°C, pH 1.5–3.0, using
various strong mineral acids such as nitric acid (HNO3),
hydrochloric acid (HCl), and sulfuric acid (H2SO4) (Yapo,
2009).
Strong acids are corrosive and the liquid
waste generated from this process leads to high waste removal and treatment
costs and poses hazards for the environment and health (Liew et al.,
2014). Thus, the extraction of pectin from the by-products of fruits using
organic acids such as citric acid, mallic acid, and tartaric acid are preferred
on economic and environmental grounds. The hot extraction of pectin from sweet
lemon (Mosambi) peel was found to produce a high yield of pectin when citric
acid (76.0%) was used, while it was lowest with HNO3 (46.4%) at pH
1.5, 80°C, 60 min (Devi et al., 2014). Pectin quality and purity also depend on
numerous other factors such as ash content, molecular weight (MW), methoxyl
(MeO) content, and degree of esterification (DE) (Azad et al., 2014;
Roy et al., 2017). The main objectives of this study were to: (a) determine
whether the yield and the physicochemical properties of the pectin extracted
from CM white pith are pH-dependent; and (b) to
investigate the physicochemical properties of the extracted pectin.
The
yield and physicochemical properties of the extracted pectin were significantly
affected and highly dependent on pH values. The maximum yield and DE obtained
in this extraction were 70.2% and 39.2%, respectively. The pectin yield has no
correlation with the physicochemical properties (ash content, eq wt., and DE).
In this study, the extraction of pectin derived from CM acidified using tartaric acid at pH 2.0 produced good-quality
pectin with a low ash content, and the highest equivalent weight and DE for
gelling properties. This optimized condition would be suitable for future
studies on the extraction of pectin, for possible value-added applications.
The
author acknowledges the financial assistance from Universiti Brunei Darussalam
in carrying out this study.
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| R1-CE-3595-20191022151447.docx | Copyright Form |
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