Utilization of mango peels as a source of Pectin. | [Journal of Chemical Society of Pakistan • 2004]

Author(s):

1. Z. U. Rehman: Biotechnology and Food Research Center, PCSIR Laboratories Complex, Lahore, Pakistan

2. A. M. Salariya: Biotechnology and Food Research Center, PCSIR Laboratories Complex, Lahore, Pakistan

3. F. Habib: Biotechnology and Food Research Center, PCSIR Laboratories Complex, Lahore, Pakistan

4. W. H. Shah: Biotechnology and Food Research Center, PCSIR Laboratories Complex, Lahore, Pakistan

Abstract:

Optimum conditions for extraction and precipitation of pectin from mango peels were investigated. Changes in pH, temperature and extraction time significantly affected the extraction of pectin. Maximum pectin yield was 21.0%, which was obtained on soaking finely ground and defatted mango peel in sulphuric acid solution of pH 2.5 at 80°C for 120 minutes. Maximum pectin was `precipitated from the extract by, adding 95% ethanol at the rate of 200 ml litre``. Anhydrogalacturonic acid and methoxyl contents of pectin obtained under these optimum conditions were 72.80% and 9.77% respectively while equivalent weight value was 943. These chemical characteristics values of mango peel pectin were within the accepted limit of good quality pectin.

Page(s): 73-76

DOI: DOI not available

Published: Journal: Journal of Chemical Society of Pakistan, Volume: 26, Issue: 1, Year: 2004

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views