Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: a box-behnken design based statistical modelling | Zendy

S. Sangheetha | Zendy; D. C. K. Illeperuma | Zendy; Ayanthi Navaratne | Zendy; Chamila Jayasinghe | Zendy

Open Access

Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: a box-behnken design based statistical modelling

Author(s) -

S. Sangheetha,

D. C. K. Illeperuma,

Ayanthi Navaratne,

Chamila Jayasinghe

Publication year - 2018

Publication title -

tropical agricultural research

Language(s) - English

Resource type - Journals

ISSN - 1016-1422

DOI - 10.4038/tar.v30i2.8304

Subject(s) - agriculture , crop , pectin , microbiology and biotechnology , yield (engineering) , box–behnken design , plant science , tropical agriculture , agronomy , crop production , agricultural engineering , agroforestry , mathematics , biology , botany , response surface methodology , engineering , ecology , statistics , materials science , metallurgy

A 3-factor-3-level Box-Behnken design was employed to determine the effect of conditions: pH, temperature and time on yield and degree of esterification (DE) of mango peel pectin obtained using acid extraction method. Fifteen experimental runs with different combinations of pH (1.3, 2.5 and 3.7), temperature (60, 75 and 900C) and time (45, 90 and 135 min) were performed on mango peel collected from fruit processing industry. Acid extraction method was used to extract pectin. Yield and the DE of mango peel pectin varied from 6.1 to 16.3% (dry weight basis) and 45.5 to 87.5%, respectively. Interactive effects of pH, temperature and time on the DE were significant at P 50 %) or low methoxyl pectin (DE

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