Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids

• Published in: Journal of food measurement & characterization Vol. 15; no. 2; pp. 1541 - 1546
• Main Authors: Van Hung, Pham, Anh, Mai Nguyen Tram, Hoa, Phan Ngoc, Phi, Nguyen Thi Lan
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-04-2021; Springer Nature B.V
• Subjects: Acetic acid; Acids; Antioxidants; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Engineering; Esterification; Food Science; Lactic acid; Organic acids; Original Paper; Pectin; Solvent extraction; Citrus; Pectin; Antioxidant; Pomelo peel
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-020-00748-y

The objective of this study was to determine the effects of citric acid, acetic acid and lactic acid on extraction yield, chemical structure and antioxidant capacities of high methoxyl pectins extracted from peels of different pomelo varieties. The pectins were extracted by mixing freeze-dried pomelo peels with organic acids (pH 3.0) at a ratio of 1:30 (w/v). The results indicate that extraction yields of pectin extracted using citric acid was the highest (6.5–9.0%), followed by that using acetic acid (6.2–8.2%) and lactic acid (6.1–8.0%). All extracted pectins were categorized as high methoxyl pectins with degrees of esterification of 51.1–62.7%. Galacturonic acid content of the extracted pectin using citric acid (76.5–85.0%) was significantly higher than that using acetic acid (65.1–68.2%) and lactic acid (60.4–65.8%). The antioxidant capacity of the pectins using citric acid and lactic acid was significantly higher than that using acetic acid. FT-IR results show that structures of the extracted pectins from peels of different pomelo varieties were different. As a result, the pure high methoxyl pectin could be produced from pomelo peel by-products under organic solvent extraction, a potential "green" extraction technique.