Open AccessExtraction and Characterization of Pectin from Dragon Fruit (Hylocerens polyrhizus) Peel Using Different Concentration of Ammonium Oxalate
Author(s) -
Alia Z. Hashim
Publication year - 2018
Publication title -
maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2520-0860
pISSN - 1814-5868
DOI - 10.37077/25200860.2018.70
Subject(s) - ammonium oxalate , pectin , chemistry , titratable acid , ammonium , oxalate , fourier transform infrared spectroscopy , extraction (chemistry) , nuclear chemistry , yield (engineering) , food science , chromatography , organic chemistry , materials science , metallurgy , physics , quantum mechanics
The study was focused on the red dragon fruit (Hylocerens polyrhizus) peel which can be used as a source of pectin .The physicochemical properties were studied moisture, protein, fat, ash, total soluble solid TSS, pH and titratable acidity TA .Using three different concentration of ammonium oxalate 0.5 ,1 ,2 gm. At pH 4.9, temperature 90 ?C, time 90 min to extract pectin. Highest yield with about 0.5 gm. Concentration ammonium oxalate was 26.64% following 23.75%, 15.88% yields at concentration 1 and 2 gm. ammonium oxalate .There were significant differences in yields at (p< 0.05). Characterization of the extracted pectin in terms of equivalent weight, methoxyl content, degree of esterification, an hydrouronic acid AUA, Fourier-transform infrared spectroscopy FTIR, viscosity, setting times were studied. Based on the value of methoxyl content 2.54% and degree esterification pectin can be categorized as low methoxyl.