ISHS Acta Horticulturae 1213: III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014
Effects of maturity stages and solvent types on extraction yield and quality of Chu mango pulp pectin |
| Authors: | Hoa D.H. Nguyen, Ha V.H. Nguyen |
| Keywords: | Chu mango pulp, pectin, maturity stages, extracting solvents, citric acid, hydrochloric acid, water holding capacity, Fourier transform infrared spectroscopy, esterification degree |
| DOI: | 10.17660/ActaHortic.2018.1213.58 |
| Abstract:
Three different solvents including citric acid, hydrochloric acid and distilled water were studied on their capacity for extracting pectin from Chu mango pulp. In regard to the extraction solvent, hydrochloric acid showed the most efficient one for pectin extraction. The pectin amount extracted by hydrochloric acid (39.6±0.1 g 100 g-1 fresh weight (FW)) was significantly higher than those extracted by citric acid (37.0±0.8 g 100 g-1 FW) and distilled water (26.3±0.3 g 100 g-1 FW). WHC of the water-extracted pectin sample showed the highest value (7.2±0.9 g H2O g-1 dried pectin (DP)) among those were extracted using citric acid (4.9±0.2 g H2O g-1 DP) and hydrochloric acid (3.6±0.2 g H2O g-1 DP). Besides, FTIR spectrum has shown that all pectin samples extracted by these solvents can be classified into the high methoxyl pectin group that has the degree of esterification over 50%. Regardless of solvents, at three different maturities, the pectin yields collected were significantly different. The highest one was obtained at the 13th week after flowering (WAF) Chu mango pulp (66.9±2.1 g 100 g-1 FW), followed by those extracted at the 12th WAF Chu mango pulp (37.0±0.8 g 100 g-1 FW) and 11th WAF Chu mango pulp (28.0±0.8 g 100 g-1 FW). However, the highest water holding capacity were observed from pectin samples extracted at 11th WAF Chu mango pulp (5.8±0.5 g H2O g-1 DP), followed by 12th WAF (4.9±0.2 g H2O g-1 DP) Chu mango pulp and 13th WAF (3.4±0.1 g H2O g-1 DP) Chu mango pulp. | |
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