THE DEVELOPMENT OF PECTIN EXTRACTION PROCEDURE FROM WATERMELON PEEL USING ORGANIC ACID FOR FOOD INDUSTRY
Keywords:
Pectin, Watermelon Peel, Organic Acid, ExtractionAbstract
This research aims to study the extraction of pectin from watermelon peels using organic acid. The effects of various parameters on extraction, such as citric acid concentration (0.025 0.05 0.1 0.25 molar), weight and volume of watermelon peels and solvent (1:12 1:16 1:20 1:24 gram per milliter) temperature (75 85 95 degree Celsius) and extraction time (30 60 90 120 minute) were investigated. According to the results, the optimum conditions were 0.025 mole per liter of citric acid solution, a solid-liquid ratio of 1:12 grams per milliliters, 95°C, and 60 minutes of extraction time. The extracted watermelon pectin was precipitated by ethanol 95 %v/v. The characteristics of watermelon peels pectin were analyzed. It was shown that the production yield, galacturonic acid, methoxyl contents and degree of esterification were 13.21, 68.03, 6.86, and 62.18 % respectively. From the results, pectin from watermelon peel was classified as having a high methoxyl content. The chemical structure of watermelon peels pectin and apple commercial pectin were determined by Fourier transform infrared spectrometer (FT-IR). The functional groups of pectin from watermelon peels were similar to those of commercial pectin from apple. Thermogravimetric analysis technique (TGA) was used to determine the thermal property of pectin from watermelon peels. The maximum thermal decomposition temperature (DTGmax) of pectin from watermelon was 255 °C, indicating high thermal stability. The results revealed that watermelon peels pectin can be an inexpensive source to obtain good pectin quality. Pectin from watermelon peels would have a high potential to be used as food additive in food industry and high temperature processed foods.
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