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Extraction and Characterization of Pectin from the Fruit Peel of Opuntia robusta
Author(s) -
Mota Jaquelinne,
Muro Claudia,
Illescas Javier,
Hernández Omar A.,
Tecante Alberto,
Rivera Ernesto
Publication year - 2020
Publication title -
chemistryselect
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.437
H-Index - 34
ISSN - 2365-6549
DOI - 10.1002/slct.202002181
Subject(s) - pectin , chemistry , molar mass , extraction (chemistry) , polyphenol , food science , yield (engineering) , antioxidant , chromatography , biochemistry , organic chemistry , materials science , metallurgy , polymer
In this study, pectin extraction from fruits peel of Opuntia robusta was investigated. Pectin was extracted by microwave and conventional heating methods, and the product was analysed to determine the yield , esterification degree, galacturonic acid content, molar mass, antioxidant, emulsifying and rheological properties. The extraction methods resulted in two different types of pectin: pectin I, with high (>50 %) methoxyl degree of esterification, and pectin II, with low, (<50 %) methoxyl degree of esterification. The extraction yield of these pectins was 14.64 and 15.71 %, with molar masses of 33,110 and 20,339 g mol −1 , respectively. Pectin II showed the highest galacturonic acid content (47.05 %) in comparison with pectin I (31.74 %). The antioxidant properties of pectins showed similar polyphenols content. However, pectin II had the highest scavenging activity. Finally, pectin I displayed the best emulsifying properties, and both pectins produced shear‐thinning solutions and predominantly elastic gel behaviour.