National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Pectin is a complex polysaccharide with GRAS status which is increasingly finding its application in food and pharmaceutical industries. Two different methods (aqueous and microwave) were used for pectin extraction from the peels of grapefruit (Citrus paradisi L.) and Nagpur mandarin (Citrus reticulata L.) using four different extraction times (20, 40, 60 and 80 min), and with and without the use of cell wall degrading enzymes on yield and quality of extracted pectin. Pectin yield varied from 8.39 to 14.75% using aqueous method while it was significantly improved (8.19 to 18.58%) when microwave assisted extraction was carried out using citric acid in extraction processes, irrespective of solvent concentration, incubation time and variety. Grapefruit peel produced slightly higher yield as compared to Nagpur mandarin. The optimium condition for pectin yield was found to be 60 min and 1:15 solid to solvent ratio for both varieties. Pectin isolated of grapefruit peel behaved as high methoxyl pectin while that of Nagpur mandarin was found be low methoxyl pectin based on the degree of esterification. Equivalent weight of pectin extracted from grapefruit was higher (659.93- 737.99) as compared to Nagpur mandarin. However, anhydrouronic acid content was found to be slightly higher (64.12- 74.45%) for Nagpur mandarin as compared to grapefruit peel pectin.
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