Jackfruit seed slimy sheath, a novel source of pectin: Studies on antioxidant activity, functional group, and structural morphology
Manoj Kumar, Jayashree Potkule, Maharishi Tomar, Sneh Punia, Surinder Singh, Sharmila Patil, Sudha Singh, Tamilselvan Ilakiya, Charanjit Kaur, John F. Kennedy
Abstract
In the current study, pectin was extracted from the unexplored slimy sheath present over seed coat of jackfruit by using oxalic. Extracted jackfruit seed slimy pectin (JSSP) demonstrated higher total phenolic content (65.7 mg GAE/g) than commercial pectins from apple (51.3 mg GAE/g) and citrus (30.7 mg GAE/g). Antioxidant activity using ferric reducing antioxidant power assay for JSSP was also higher (10.4 µM) compared to commercial pectins (4.21–5.96 µM) which was attributed to co-extraction of phenolics along with JSSP. Microstructure of the JSSP was observed using scanning electron microscopy and it was found that smooth and flattened morphology with irregularities in particle size of JSSP. Functional group analysis of JSSP using Fourier-transform infrared (FTIR) spectroscopy was found similar to that of commercial apple and citrus pectins. These parameters established jackfruit seed slimy sheath as a novel source of antioxidant rich pectin for application in functional foods and medical field.