Rubaiyi, M. Zaid and Mishra, Puranjan and Siti Noredyani, Abdul Rahman and Tabassum, Shabana and Zularisam, A. W. and Mimi Sakinah, A. M. (2020) Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels. Food and Bioproducts Processing, 123. pp. 134-149. ISSN 0960-3085. (Published)
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Abstract
Ultrasound-assisted-extraction (UAE) and statistical optimization of significant process parameters for high methoxy pectin (HMP) from Hylocereus polyrhizus peels (HPP) were examined and functional properties and proximate chemical characteristics were evaluated in the present study. Statistically, the maximum yield of HMP of 31.4% with a 56.10% degree of esterification (DE) was achieved by a quadratic polynomial equation and regression analysis of 88% and 86%, respectively. The optimal observed conditions for UAE of HMP were; agitation 250 rpm, extraction temperature 65ᵒC, extraction time at 70 min, extraction solvent with pH value of 2 and LSR of 12:1 (v/w). The proximate characteristics showed 17.93% of mannose, 7.65% of rhamnose, 44.34% of galacturonic acid, 2.8% of glucose, 27.32% of galactose with 79.8% purity of the total sugar extracted from HPP. Conclusively, that the extracted HMP from HPP using UAE possesses a high yield of pectin with a significant lower extraction temperature.
Item Type: | Article |
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Additional Information: | Indexed by Scopus |
Uncontrolled Keywords: | Ultrasound-assisted extraction; Solvent extraction; Fruit pectin; Pectin extract; Optimization; High methoxyl pectin |
Subjects: | T Technology > TP Chemical technology |
Faculty/Division: | Institute of Postgraduate Studies Center for Mathematical Science Faculty of Chemical and Process Engineering Technology Faculty of Civil Engineering Technology |
Depositing User: | Mrs Norsaini Abdul Samat |
Date Deposited: | 03 Nov 2022 09:55 |
Last Modified: | 03 Nov 2022 09:55 |
URI: | http://umpir.ump.edu.my/id/eprint/28719 |
Download Statistic: | View Download Statistics |
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