Open AccessOPTIMISATION OF PECTIN EXTRACTION ASSISTED BY MICROWAVE FROM BANANA (Musa sapientum L.) FRUIT PEELS USING RESPONSE SURFACE METHODOLOGY
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.10
Subject(s) - pectin , response surface methodology , extraction (chemistry) , yield (engineering) , hydrochloric acid , microwave , microwave irradiation , chemistry , central composite design , chromatography , materials science , botany , horticulture , food science , biology , physics , composite material , organic chemistry , quantum mechanics
In this study, microwave-assisted extraction (MAE) was used to extractpectin from waste banana (Musa sapientum L. CV. Kluai Namwa) fruitpeels. Central composite design (CCD) was used to study and optimise theeffects of processing parameters’ variables (microwave irradiation,extraction time, and pH) on the pectin yield, degree of esterification (DE),and galacturonic acid content (GA) of pectins extracted from dried bananafruit peels with hydrochloric acid of 0.05 M. Extraction parameters appliedin this study are microwave irradiation (300-600 watt), extraction time(5-15 min), and pH (1-3). The results showed that all the process variableshad significant effect on the responses. The optimum conditions for themaximum pectin yield (13.47%), DE (92.45%), and GA (87.99%) wereobtained at microwave irradiation of 580 watt, extraction time of 15.86 min,and pH of 1.71. Under the optimal conditions, close agreement betweenexperimental and predicted values was obtained. From the results, secondorder polynomial model was developed and it adequately explained the datavariation and significantly represented the actual relationship betweenindependent variables and the response.