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Effect of Extraction Methods on the Characteristics of Pectin from Mango Peel Wastes

Md. Omar Faruque
Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

Najia Kamrul
Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

Anjuman Ara Begum
Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

Md. Anisur Rahman Mazumder*
Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

M Burhan Uddin
Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

Abstract/ Executive Summary:

The effect of pH and extraction time on pectin yield and composition was studied in a sodium-hexa-meta-phosphate and acid hydrolysis extraction process. The pectin yield was 21.17 ± 1.4% for sodium-hexa-meta-phosphate and 19.09 ± 1.5% for acid hydrolysis method. It was found that pH during the extraction period was the most important parameter influencing yield. Extraction also significantly affected by extraction time. The purity of the pectin obtained from mango peels by both acid hydrolysis and sodium-hexa-meta-phosphate method was high as indicated by its higher anhydrouronic acid (AUA) for sodium-hexa-meta-phosphate method and lower ash content for acid hydrolysis method. The degree of esterification (DE) was high in pure pectin than sodium-hexa-meta-phosphate and acid hydrolysis extracted pectin though the value was above 65%.

Keywords: Acid hydrolysis, Degree of esterification, Mango peel, Pectin, Sodium-hexa-meta-phosphate, Purity

Location: Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh- 2202, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Mango

Objectives:

This work aims to extract and characterize pectin from mango fruit peel using sodium-hexa-meta-phosphate and acid hydrolysis methods at various pH and extraction time.

Methodology:

2.1 Sample Preparation Collected mango peels were washed by potable running water to reduce sugar and other foreign materials. Mango peels were soaked in 0.05% sodium metabisulfite for 2 h to prevent discoloration, after which were dried in a cabinet drier (Modern Laboratory Equipment Co. Inc., Model 1816, USA) at 60°C for 24 hours. The dried peels were then cooled at room temperature (25^oC) and were made into fine powder using a grinding mill (BUHLER, Model – TII204, Switzerland). The powder was treated with 85% alcohol at 80^oC for 20 minutes and dried 55^oC until constant weight. The sample was again grinded (BUHLER, Model –TII204, Switzerland) to fine powder. The powder was sealed in an aluminum foil laminated with a polyethylene bag and kept into a -18^oC for further experiments. 2.2 Extraction of pectin 10 g mango peel powder measured on an analytical balance (B204-S, MK II, Mettler Toledo, Switzerland) was blended with 150 ml distilled water with or without 0.6g sodiumhexa-meta-phosphate and acidified with different volume of 3N HCl to meet the desired pH of 2.2, 3.5 and 4.5. The mixture was then stirred using a stirrer until all the fruit peel powder was evenly wetted by acidified or nonacidified water in homogenous form. The solution was heated at 80^oC for 45, 60and 100 min a shaking water bath (JS Research Inc., JSSB-30T, Korea). The mixture was kept at room temperature for 24 hours. The precipitated pectin was recovered by refrigerated centrifuge (The Thermo Scientific, Sorval Biofuge Stratos, Whitman Street, Waltham, MA, USA) at 10,000 x g for 10 min at a temperature 2^oC. Water bath heat-treated samples were then filtered by solvent resistance whatman filter paper No. 1 and added to single volume of 95% ethanol (1:1 v/v) to allow pectin precipitation. The solutions were stored in dark condition at 25°C for 24 hours to allow pectin flotation which was then separated by filtration and subsequently washed twice with 70% ethanol. Acetone was then added in a drop-wise manner to remove unwanted pectin color. The resulted pectin substance was dried at 65°C until a constant weight was reached. The percentage yield of the fruit peel pectin was determined as a gram of product obtained per 10 g of fruit peel powder used:

Pectin yield (%) = Product obtained×100/10 g Mango peel powder

2.3 Characterization of pectin 2.3.1 Moisture content determination 0.5 g of pectin sample was weighed, ground to pass 80- mesh screen, and placed into a metal dish (5cm in diameter with cover). The sample was dried in an oven dryer (MembartGmBH+ Co. Germany) for 5 hours at 100°C, cooled in a desiccator and then weighed. This sample was not used for subsequent measurement, as pectin tends to degrade after exposure to the atmosphere. One percent was added to the percent moisture observed to obtain agreement with the Fischer method. The moisture content was determined using the equation: % Moisture content (%) = = Weight of residue ×100/Weight of sample

2.3.2 Ash content determination About 0.5 g of pectic substance was taken in a dry, clean porcelain dishes and weighed accurately. Then the sample was burnt on a gas burner. This was done to avoid the loss of sample in the muffle furnace under higher temperature. Then sample was transferred into the muffle furnace and burnt for 4 to 6 hours at a temperature of 550^oC and ignited until light gray ash resulted (or to constant weight). The sample was then cooled in a desiccator and weighed. The ash content expressed.

Source of Information: International Journal of Agricultural and Food Science 2016; 6(2): 70-75

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Extraction of mango peel obtained highest yield using sodium-hexa-meta-phosphaterather than acid hydrolysis method. In case of pectin yields from mango peels, pH was more than the extraction time as an extraction factor.An optimum pectin extraction using both sodium-hexa-metaphosphateand acid hydrolysis method was found at 60 minutes at the lowest pH 2.2, which gave 21.2±1.4% and 19.1±1.5% yield, respectively. Chemical characteristics such as moisture content, degree of esterification and methoxy content of pectin from mango peels extracted by sodium-hexa-meta-phosphate methods were almost similar with pure pectin. The DE of extracted pectin across the two methods (sodium-hexa-meta-phosphate and acid hydrolysis) was quite consistent at average about 68.5% and can be considered as HM pectin.

Knowledge Management: Journal