Enzyme-Assisted Extraction And Physico-Chemical Characterization Of Pectin-Like Polysaccharides From Theobroma Cocoa Pod Husks

• Main Author: Ahmad, Erna
• Format: Thesis
• Language: English
• Published: 2014
• Subjects: QH1-278.5 Natural history (General)
• Online Access: http://eprints.usm.my/46277/1/Erna%20Binti%20Ahmad24.pdf; http://eprints.usm.my/46277/

Pectin-like polysaccharides were extracted from cocoa pod husk. The aim of this study was to develop a sustainable enzyme-assisted extraction approach in order to improve the extraction yield. Several extraction conditions (i.e. type of enzyme, concentration of enzyme, pH and temperature) were investigated followed by characterization of the extracted pectin-like polysaccharide based on physico-chemical and antioxidant properties. The results showed that high extraction yield of up to 41.5% (w/w) with the content of galacturonic acid ranged from 5.14 to 20.91% (w/w) and polysaccharide contents ranged from 6.12 to 61.18% were obtained. Different degrees of esterification (35 to 58%) were observed in these pectin-like polysaccharides. Other than that, the extracted pectin-like polysaccharide was found to possess high oil holding capacity ranging from 6.26 to 29.57 g oil/g extract. These extracts were found to have an ability to form gels and exhibited non-Newtonian shear-thinning behavior. Also, it was found that the extracts contain phenolic component with content ranging of 7.90 to 47.29 μg GAE/mg, percentages of 1,1-diphenyl-2-picryhydrazyl (DPPH) from 0.95 to 51.93% and FRAP values ranged from 0.43 to 3.07 μmol/mg extract.