Open AccessPartial Characterization of Watermelon Albedo Pectin Extracted Using Citric Acid Combined with Microwave Assisted Extraction
Author(s) -
Dwi Ishartani,
Ardhea Mustika Sari,
Rizka Arifani,
Kawiji
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/518/1/012060
Subject(s) - pectin , citric acid , extraction (chemistry) , chemistry , yield (engineering) , chromatography , food science , materials science , metallurgy
The aim of this study was to determine the influence of microwave power and extraction time on pectin chemical characteristics of watermelon albedo using citric acid combined with Microwave Assisted Extraction (MAE) method. Microwave power variations being applied were 50% (225 W), 75% (315 W), and 100% (450 W) and the extraction times were 1 minute, 2 minutes and 3 minutes. The data obtained was statistically analysed using two-way Analysis of Variance at a significance level of 5% continued by Duncan Multiple Range Test if there was a significant difference. The results showed that the variation of power and extraction time significantly affect yield, equivalent weight, degree of methylation, galacturonic acid content, and degree of esterification. Pectin yield was ranging from 2.19% to 5.34% and equivalent weight of the pectin ranging from 441.09 mg to 1432.00 mg. Pectin from the watermelon albedo was classified as low methoxyl pectin with degree of methylation ranged from 4.82%–6.92%. Galacturonic acid content of the pectin obtained was ranging from 39.83% to 79.21%. The pectin had a degree of esterification ranging from 49.57% to 68.74% which was classified as high ester pectin.