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Characterization of Jackfruit (artocarpus Heterophyllus) Waste Pectin as Influenced by Various Extraction Conditions

R. Begum a,b
(a) Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia (b) Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering, Bangladesh Agricultural University, Mymensingh, Bangladesh

M.G. Aziz
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering, Bangladesh Agricultural University, Mymensingh, Bangladesh

M.B. Uddin
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering, Bangladesh Agricultural University, Mymensingh, Bangladesh

Y.A. Yusof*
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Abstract/ Executive Summary:

Pectin was extracted from jackfruit (Artocarpus heterophyllus) waste using three different extraction conditions to assess its potentiality as an alternative source of commercial pectin. Jackfruit waste was treated separately with ammonium oxalate, dilute sulphuric acid and sodium hexametaphosphate. The pectin obtained from these methods was compared in terms of yield, physicochemical properties and chemical structure. Among the three solvents, extraction with sodium hexametaphosphate gave the highest yield, however it contained high ash and showed the lowest solubility. Fourier transform infrared spectroscopy of jackfruit waste pectin irrespective of extraction condition revealed a similar surface structure to commercial pectin.

Keywords: Pectin extraction; Jackfruit waste; Yield; FTIR; Physicochemical properties

Location:

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Jackfruit

Objectives:

The aims of the present study were to evaluate the potential parts of jackfruit waste containing pectin and determine the impact of different extraction conditions on the yield and physico-chemical and structural characteristics of pectin derived from the jackfruit waste.

Methodology:

Raw materials: Jackfruit was collected from the germ plasm center, Bangladesh Agricultural University, Mymensingh, Bangladesh. Inedible portion of jackfruit were collected and stored in the deep freezer at -20°C. Estimation of pectin as calcium pectate: Pectin content in different parts of different variety jackfruit fruit were determined as calcium pectate using the gravimetric method described by Rangana (1986). The 50 g blended samples were extracted with 400 ml 0.05 N hydrochloric acid (HCl) for 2 hours at 85°C. Then volumes were made up to 500 ml with distilled water and filtered through No. 4 What man paper. To the 100 ml aliquots, 250 ml distilled water was added and the acid was neutralized with 1 N sodium hydroxide. Then 10 ml of 1 N sodium hydroxide was added in excess and allowed to stand overnight. 50 ml of 1N acetic acid was added and after 5 minutes 25 ml of 1 N calcium chloride was added with continuous stirring. The solution allowed to stand for 1 hour, and boiled for 1–2 minutes. Then it was filtered through previously prepared (washed with hot water and dried at 102°C for 2 hours), weighed filter paper and the residue remained on the filter paper was dried to constant weight and weighed along with the filter paper. Alcohol insoluble residue (AIR): Jackfruit waste was washed with water to remove all adhering substances, cut into small pieces and dried in a cabinet drier at 50°C. The dried waste was powdered using a mechanical grinder. The ground powder was then suspended in 85% (v/v) ethanol at 70°C for 20 min in a shaking water-bath. The resulting alcohol-insoluble-residue (AIR) was collected and air-dried at 50°C. The method was modified from Koubala et. al. (2008a). Five gram of AIR was heated separately with 200 ml of extraction solutions: with the use of ammonium oxalate (0.25%), pH 4.6 ±0.01 adjust with 0.01 N oxalic acid at 85°C for 1 hour; acidic solution pH 2.5 ±0.02 adjusted with 0.1 N sulfuric acid at 80 °C for 1 hour; and 0.6 g of freshly ground sodium hexametaphosphate solution pH adjusted 2.2±0.02 with 3N HCl heated at 80 ±5°C. The extracts were separated from the AIR residue by filtering through four fold cheese cloth and cool immediately by chilled water, dispersed in an equal volume of 95% ethanol, stir 5 min for proper mixing and allowed to stand for 1 h. In the case of sodium hexametaphosphate, the extract was dispersed in an equal volume of 95% ethanol containing 0.5 M HCl. The precipitate was collected, washed 3-4 times by 70% acidic ethanol (0.5% HCl), 70% ethanol, followed by 95% ethanol. The product was then dried at 40 °C in an air oven to constant weight. The dried pectin was ground to 400 micron mesh and stored at room temperature for further experiment and compared with commercial pectin from Luba chemie pvt. Ltd. Physico-chemical parameters: The moisture and ash content were determined by AOAC (1980) method. Weighed ash was treated with 0.5 M HCl, and the colloidal solution was filtered, ignited and weighed to obtain the acid insoluble ash. Exactly 1 ml of 1 N NaOH was added to 5 ml prepared pectin solution, mixed properly and heated at 90°C for 15min to observe the changes in alkali solution. The viscosity of 3% pectin solution in deionized water (wt/wt) was determined with a controlled stress Rheometer (AR G2, UK) with the cone plate measuring system (cone dia. 60mm truncation 30 micrometer) at a constant share rate (51 s-1) and constant temperature (20°C). Statistical analysis: The experiments were conducted in three replicates. The values were expressed as the mean ± standard deviation. Statistical analysis was performed using the Statistical Package for Social Sciences (SPSS) (version 21) for Windows. The Duncan test was performed to evaluate significant differences between mean values. The confidence limits used in this study were based on 95% (P< 0.05).

Source of Information: Agriculture and Agricultural Science Procedia 2 ( 2014 ) 244 – 251

Article Link (Online Journal): http://ac.els-cdn.com/S2210784314000369/1-s2.0-S2210784314000369-main.pdf?_tid=34d1ed9a-dfc3-11e5-804f-00000aacb35d&acdnat=1456846700_969a16fea5c4716dc1a06918ca579f3e

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Jackfruit waste can be a good source of highly esterified pectin. Extraction conditions and solvent types had a major impact on the yield and physicochemical properties without any significant effects on the pectin’s structure. However, the extracted pectin was poor in terms of solubility and high ash content compared to the commercial pectin. Further research is underway in order to improve the solubility of extracted pectin and explore the gelling properties of these pectin.

Knowledge Management: Journal