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Extraction and characterization of pectin from passion fruit peels

The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the mos...

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Main Authors: Liew, Shan Qin, Chin, Nyuk Ling, Yusof, Yus Aniza
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf
http://psasir.upm.edu.my/id/eprint/37593/
http://www.sciencedirect.com/science/article/pii/S2210784314000345
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spelling my.upm.eprints.375932015-12-18T01:49:17Z http://psasir.upm.edu.my/id/eprint/37593/ Extraction and characterization of pectin from passion fruit peels Liew, Shan Qin Chin, Nyuk Ling Yusof, Yus Aniza The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the most important parameter influencing yield. DE was significantly affected by extraction time. Morphological analysis performed using scanning electron microscopy suggested that the dried passion fruit pectin has a smooth surface with little mound-shaped pellets on it. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf Liew, Shan Qin and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, 2. pp. 231-236. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000345 10.1016/j.aaspro.2014.11.033
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the most important parameter influencing yield. DE was significantly affected by extraction time. Morphological analysis performed using scanning electron microscopy suggested that the dried passion fruit pectin has a smooth surface with little mound-shaped pellets on it.
format Article
author Liew, Shan Qin
Chin, Nyuk Ling
Yusof, Yus Aniza
spellingShingle Liew, Shan Qin
Chin, Nyuk Ling
Yusof, Yus Aniza
Extraction and characterization of pectin from passion fruit peels
author_facet Liew, Shan Qin
Chin, Nyuk Ling
Yusof, Yus Aniza
author_sort Liew, Shan Qin
title Extraction and characterization of pectin from passion fruit peels
title_short Extraction and characterization of pectin from passion fruit peels
title_full Extraction and characterization of pectin from passion fruit peels
title_fullStr Extraction and characterization of pectin from passion fruit peels
title_full_unstemmed Extraction and characterization of pectin from passion fruit peels
title_sort extraction and characterization of pectin from passion fruit peels
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37593/1/37593.pdf
http://psasir.upm.edu.my/id/eprint/37593/
http://www.sciencedirect.com/science/article/pii/S2210784314000345
_version_ 1643832019068649472
score 13.214268

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