Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel. (April 2018)

• Record Type: Journal Article
• Authors: Xu, Shu-Ying; Liu, Jun-Peng; Huang, Xuesong; Du, Li-Ping; Shi, Fu-Lin; Dong, Rui; Huang, Xiao-Ting; Zheng, Kai; Liu, Yang; Cheong, Kit-Leong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 90(2018)
• Page Start: 577
• Page End: 582
• Publication Date: 2018-04
• Subjects: Jackfruit peel -- Pectin -- Extraction -- Characterization -- Antioxidant; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.007
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Extraction and application of pectin from jackfruit ( Artocarpus heterophyllus ) peel could add value to the waste products arising from processing of the jackfruit. In this study, pectin from jackfruit peel was extracted using different organic acids and mineral acids. A response surface methodology was employed to optimize the ultrasonic-microwave-assisted extraction (UMAE) of pectin with citric acid. The pectins obtained from UMAE (UM-P) and conventional heating (CH-P) were compared in terms of their physicochemical and antioxidant properties. The optimum UMAE conditions were: extraction temperature 86 °C, extraction time 29 min, and solid-liquid ratio 1:48 ( w/v ). Under these conditions, the yield of pectin was 21.5%. Physicochemical analysis suggested that two pectins (UM-P and CH-P) were major in galactose, rhamnose, arabinose, glucose, and galacturonic acid with a high degree of methyl-esterification. UM-P and CH-P possessed considerable antioxidant activities, while UM-P had stronger antioxidant abilities than CH-P in certain tests. The current work showed that critic acid is a 'green' and safe acidic solvent that could be used to effectively extract pectin from jackfruit peel. The UMAE method is considered to be a potential alternative conventional extraction method. Pectins from jackfruit peel could potentially be used as natural antioxidants by the food industry. Highlights: Pectin was extracted from jackfruit peels with citric acid. Ultrasonic/microwave-assisted extraction method was applied to extract pectin. Pectins extracted from hot-water extraction and UMAE showed different chemical properties. Pectin from jackfruit peel exhibited anti-oxidant activities.