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Effect of different extraction and precipitation methods on yield and quality of pectin
Author(s) -
Seggiani Maurizia,
Puccini Monica,
Pierini Maurizio,
Giovando Samuele,
Forneris Cristian
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01849.x
Subject(s) - pectin , precipitation , yield (engineering) , chemistry , extraction (chemistry) , ethanol precipitation , alcohol , aluminium , chromatography , nuclear chemistry , food science , materials science , metallurgy , biochemistry , organic chemistry , physics , meteorology
Summary An experimental study has been conducted to determine the combined effects of different extraction conditions and precipitation method on the yield and quality of high methoxyl pectin from lemon peels. Pectin was extracted using different mineral acids (HCl, HNO 3 and H 2 SO 4 ) at four concentration levels (0.025; 0.05; 0.1 and 0.2 m ), at 70 °C for 4 h. The soluble pectin was precipitated by iso‐propanol or by an aluminium sulphate, Al 2 (SO 4 ) 3 , solution at pH 4. The extraction with HCl and HNO 3 , at the highest concentrations investigated, followed by aluminium precipitation led to the best results in terms of yield (22–25%), quality and gelling power of pectin with a remarkable decrease of alcohol consumption as compared to the alcoholic precipitation under the same extracting conditions.