Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel
Md. Murad Hossain, Rowshon Ara, Farzana Yasmin, Mahjabin Suchi, Wahidu Zzaman
Abstract
This current research attempted to obtain pectin from Pomelo (Citrus maxima) peels using conventional heating, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) techniques with organic citric acid. In order to characterize pectin extracted using conventional heating, MAE, and UAE, yield, pH, solubility, ash content, equivalent weight, anhydrouronic acid content, degree of esterification methoxyl content were taken into consideration. On physicochemical properties, the extraction techniques had a significant effect. The findings demonstrated that the MAE method produced the highest amount of pectin (26.63 ± 0.21 %). On the basis of the Degree of Esterification (DE) value, pectins were all classified as high-methoxypectins (HMP). According to anhydrouronic acid (AUA) content, the extracted pectins were extremely pure. Fourier transform infrared (FT-IR) spectroscopy was used to structurally characterize pectin that was extracted using three different methods, and the results revealed that pectin has functional groups between 1740 and 800 cm-1 spectrally.