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Abd- Elazize, H., Rahma, E., El-Adawy, T., Elbltagy, A. (2021). EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN. Menoufia Journal of Food and Dairy Sciences, 6(4), 35-50. doi: 10.21608/mjfds.2021.214214
Hager A. Abd- Elazize; E. H. Rahma; T.A. El-Adawy; A. E. Elbltagy. "EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN". Menoufia Journal of Food and Dairy Sciences, 6, 4, 2021, 35-50. doi: 10.21608/mjfds.2021.214214
Abd- Elazize, H., Rahma, E., El-Adawy, T., Elbltagy, A. (2021). 'EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN', Menoufia Journal of Food and Dairy Sciences, 6(4), pp. 35-50. doi: 10.21608/mjfds.2021.214214
Abd- Elazize, H., Rahma, E., El-Adawy, T., Elbltagy, A. EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN. Menoufia Journal of Food and Dairy Sciences, 2021; 6(4): 35-50. doi: 10.21608/mjfds.2021.214214

EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN

Article 1, Volume 6, Issue 4, December 2021, Page 35-50  XML PDF (730.84 K)
Document Type: Journals of Agricultural research is a specialized scientific
DOI: 10.21608/mjfds.2021.214214
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Authors
Hager A. Abd- Elazize; E. H. Rahma; T.A. El-Adawy; A. E. Elbltagy
Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
Abstract
Pectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using orange peel as raw material to produce pectin and studied the effect of extraction medium type and concentrations on the Physio -chemical properties of orange peels isolated pectin and the different factors affecting pectin extraction and characterization using orange peel as raw material.Citric acid was higher in pectin yield 54.80% and 23.44% using citric and Hcl respectively. The optimum acid concentrations for pectin extraction was found to be 1 N and 0.3N for citric and Hcl respectively and the suitable time and temperature for extraction was 60 min and 90oc for both acids used. There was a significant difference in isolated pectin physio-chemical properties according to the acid used for pectin extraction. The contents of ash and a moisture in isolated pectins were lower for citric acid compared to Hcl treatment. Temperature had a significant effect on some Physio -chemical properties such as equivalent weight, methoxyl content and total anhydrouronic acid but degree of esterification wasn't significantly affected. Pectin's obtained in this study were characterized as high methoxyl pectin (HMP) since the DE was higher than 50 %. Total anhydrouronic acid for both acid was low than 65% so the pectin isolated needs more purification. In general results proved that orange citric acid prepared pectin has better physio -chemical properties which are a good indications in pectin quality evaluation.
Keywords
Pectin; Physio -chemical; Degree of esterification; Total Anhydrouronic acid; Equivalent Weight; Methoxyl Content
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