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Extraction, Characterization and Utilization of Pectin from Jackfruit (artocarpus Heterophyllus L.) Waste

R. Ahmmed
Department of Food Technology and Engineering, Patuakhali Science and Technology University, Dumki, Patuakhali-8602

A. K. M. S. Inam
Department of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207

M. A. Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University Mymensingh-2202

M. M. Sobhan
Department of Food Technology and Rural Industries, Bangladesh Agricultural University Mymensingh-2202

M. A. Haque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh.

Abstract/ Executive Summary:

The extraction of pectin from jackfruit (Artocarpus heterophyllus L.) peel and core under water-based extraction methods at different temperature, pH and extraction period was determined. The pectin was characterized using both qualitative and quantitative analysis to determine the color, equivalent weight, ash content, moisture content, methoxyl content, anhydrouronic acid content, solubility in cold and hot alkali and degree of esterification. The jackfruit peel and core were treated separately under different pH (1.8, 1.9 and 2.0) at different temperatures (70, 80 and 90°C) and extraction periods (1.5, 2.0 and 2.5 h). The results showed that the yield of pectin from jackfruit peel and core was from 0.5 to 1.2% in fresh weight basis (fwb) and from 6.0 to 14.0% in dry weight basis (dwb). The chemical composition of jackfruit peel and core pectin powder were: moisture content (9.82 and 9.10%), ash content (8.82 and 7.89%), equivalent weight (475.74 and 460.63), methoxyl content (3.43 and 2.98%), anhydrouronic acid (56.78 and 53.62%) and the degree of esterification (34.29 and 36.31%), respectively and varied significantly with the various extraction conditions used. The color of pectin powder from jackfruit peel and core was light brown. The pectin obtained from water based extraction methods was compared in terms of yield, physical and chemical properties. Pectin extracted with pH 1.9 at temperature 80°C for 2.0 h gave the highest yield, with high purity and low ash content. Based on the amount of methoxyl content, the jackfruit pectin can be categorized as low-methoxyl pectin and can be recommended to use in low sugar products such as low sugar jam and jellies.

Keywords: Jackfruit, Pectin, Extraction, Characterization, Jelly

Location: Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date: 00-01-2013

End Date: 00-09-2013

Program Area: Resource Development and Management

Commodity: Jackfruit

Objectives:

The present investigation was planned with the following objectives: i. to extract pectin from jackfruit peel and core on a laboratory scale. ii. to characterize the extracted pectin. iii. to prepare orange jelly using extracted pectin and assess the quality of the jelly.

Methodology:

The research was carried out in the months of January-September, 2013 in the Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The pulp and core from a single variety of jackfruit was used in the experiment. The jackfruit was purchased from local market. Hydrochloric acid, isopropyl alcohol and other materials required were used from the laboratory stock. In the study, the conventional water-based extraction involves extracting the pectin using acidified water (pH up to 2) at a temperature not more than 80°C. The cooled extract was treated with isopropyl alcohol, poured into petri dish and heated overnight at 45°C to remove the moisture. Then the powdered pectin was stored in airtight packet separately for further use. The dried pectin obtained from the jackfruit peel and core was subjected to the following qualitative and quantitative test for characterization. Qualitative Tests: Color, the solubility of dry pectin in cold and hot water and solubility of pectin solution in cold and hot alkali. Quantitative Tests: Equivalent weight determination, metonym content determination, anhydrouronic acid analysis and degree of esterification as the method stated by (Aina, 2012). On the other hand the moisture content determination and ash content were determined adopting method as stated by AOAC (2005). Jelly preparation Materials required: Fresh, fully matured and ripe oranges and pineapples were collected from local market. Sugar, citric acid and other required materials were used from the laboratory stock. Pectin used in the jelly preparation was extracted from jackfruit in our laboratory. This experiment was conducted with an orange and pineapple jelly and a single commercial brand made by orange. For analyzing the parameters, these products were coded with A, B and C. The code also indicates a single commercial brand jelly along with different types of product. Specification was done as follows: A = Orange jelly. B = Pineapple jelly. C = Commercial pineapple jelly. Methods: Fully ripe and sound oranges and pineapples were used for extraction of juice. At first, fruits were washed thoroughly and then peeled with hand gloved. Pulp was collected by cutting the edible portion (flesh). Before juice extraction the core, eyes of pineapple were removed carefully. Only minimum quantity of water was added to the flesh for extracting the juice. Juicer machine were used to extract juice from the flesh. The juice was then cleared by filtering with cloth. After proper clarification, the juice was pasteurized at a temperature of 75°C for two minutes. The pasteurized juice was stored in a deep freeze at a temperature of -20°C for future use. Jelly is a product made by boiling fruit juice with sufficient sugar to a reasonably thick consistency. At first, the frozen fruit juice was defrosted one day before cooking. Sugar and juice were weighed according to the formulation and heated to boiling and allowed to boil for 5-10 minutes on the following day. Citric acid dissolved in water was added at this stage. The calculated amount of extracted jackfruit pectin and sugar was mixed with each other and added to the cooking pot. The mixture was allowed to boil for further 5 minutes to ensure complete dissolution of pectin. Soluble solids were determined before pouring the hot jellies into desired glass jars. The surface of the jelly was covered with melted wax (paraffin) that solidified on cooling thus sealing the surface. The processed products were then stored at ambient temperature (in a cool and dry place). The jellies, which developed mold on the surface or were infested with insects were excluded from testing. No preservatives were used in orange and pineapple jelly. Analysis of jelly (orange, pineapple and commercial) Moisture content determination: The moisture content of jelly was determined by the method mentioned before (AOAC, 2005). Total soluble solids (TSS) content: TSS was measured directly from the refractometer (Model no. 8987 PujiKuki Ltd. Tokyo, Japan). Active acidity (pH): The pH of the juice was measured by using the PERKINFLMER Metrion V pH meter at an ambient temperature.

Source of Information: Bangladesh J. Environ. Sci., Vol. 32, 2017

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Achievement/Findings:

In the present study, different extraction conditions were used to extract pectin from jackfruit peels and core. Jackfruit, which was considered to be important source of pectin, had a yield of about 14% (db) for peel and 10.9% (db) for core. The extracted pectin had the low methoxyl content. The extraction conditions had major impact on pectin yields and the physicochemical properties of pectin. Maximum extraction rate was observed at optimum conditions (temperature 80°C, time 2h and pH 1.9) which were indicated that extraction of pectin from jackfruit peel was more profitable than jackfruit core. The color of both jackfruit peel and core pectin was light brown. The moisture content, methoxyl content and hydraunic acid content of jackfruit peel pectin powder were higher than jackfruit core pectin powder. Again the ash content and degree of esterification of jackfruit peel pectin powder were lower than jackfruit core pectin powder. The sensory evaluation of orange, pineapple and commercial pineapple jellies was performed. From sensory evaluation, the commercial sample was highly acceptable than others. Finally, it was found that the microwave heating extraction method may be used to obtain the satisfactory result of pectin extraction. Further research needs to be directed at the gelling properties of this pectin by means of theological studies.

Knowledge Management: Journal