PECTIN EXTRACTION AND CHARACTERIZATION FROM LOCAL WHITE PUMPKIN (LAGENARIA SICERARIA)
DOI:
https://doi.org/10.25271/sjuoz.2024.12.4.1354Keywords:
Extraction condition, IR-spectroscopy, Equivalent weight, Methoxyl content, AUA acid, Degree of esterificationAbstract
Pectin, a naturally occurring heteropolysaccharide, has in recent years grown increasingly in importance. In this present study, white pumpkin or bottle gourd was chosen as a representative of the Cucurbitaceae family to extract powder pectin. At initial and final times, treatment (T1) and treatment (T2), the amount of pectin in calcium pectate in fresh pumpkin ranges from 3.7% to 5.8%. Standardized water bath heating was used to extract pectin from white pumpkins by boiling the fruit at atmospheric pressure for five minutes at 95 oC. Distilled water was also tested for pectin isolation from white pumpkins as an extraction solvent. The weight increased by 844.98% at T1 and decreased to 675.67% at T6, following which was precipitation with 95% ethanol yielding maximum on the above during the extraction of pectin by water bath at varied period durations. Finally, the degree of esterification was the rate 68.76% at T1 to 59.87% at T6, with the methoxyl content having a value 9.45% at T1 to 6.82% at T6 and the anhydrouronic acid content (AUA%) being 76.66% at T1 to 64.77% at T6. Moisture, equivalent weight, degree of esterification, and methoxyl concentration all reduced as extraction time increased. However, many indicators, like ash content, acetyl value, and jelly grade, exhibited an early rise in value that later declined as extraction time increased. Thus, the optimal method for pectin isolation involves boiling the pumpkin in water at atmospheric pressure for 5 to 30 minutes. In addition, among different times of extraction pectin that was obtained from 30 minutes had the highest lightness 82.07 while the lowest redness 2.03 and yellowness 5.14 of pectin was recorded at this time. This pectin met the criteria for food additive use, indicating its potential as a commercially viable alternative source.
References
Azad, A.K.M., Ali, M.A., Akter, M.S., Rahman, M.J. and Ahmed, M., 2014. Isolation and characterization of pectin extracted from lemon pomace during ripening. Journal of Food and Nutrition Sciences, 2(2), pp.30-35. https://doi.org/10.11648/j.jfns
Bawer, J. Y., 2021. Extraction and Characterization of Pectin from Same Local Apple Varieties in Kurdistan Region (Masteral dissertation, Salahaddin University).
Cameron, R.G., Kim, Y., Galant, A.L., Luzio, G.A. and Tzen, J.T., 2015. Pectin homogalacturonans: Nanostructural characterization of methylesterified domains. Food Hydrocolloids, 47, pp.184-190. https://doi.org/10.1016/j.foodhyd.2015.01.036
Dranca, F. and Oroian, M., 2018. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Research International, 113, pp.327-350. https://doi.org/10.1016/j.foodres.2018.06.065
Hamed, A.A.R., 2015. Extraction and Assessment of pectin form Pumpkin Peels (Doctoral dissertation, Sudan University of Sciences and Technology). https://doi.org/10.13057/biofar/f160101
Harholt, J., Suttangkakul, A. and Vibe Scheller, H., 2010. Biosynthesis of pectin. Plant physiology, 153(2), pp.384-395. https://doi.org/10.1104/pp.110.156588
Ismail, N.S.M., Ramli, N., Hani, N.M. and Meon, Z.J.S.M., 2012. Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana, 41(1), pp.41-45. https://www.ukm.my/jsm/pdf_files/SM-PDF-41-1-2012/05%20Norazelina.pdf
Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K. and Sangseethong, K., 2018. Characterization of pectin extracted from banana peels of different varieties. Food science and biotechnology, 27, pp.623-629. https://doi.org/10.1007/s10068-017-0302-0
Koubala, B.B., Mbome, L.I., Kansci, G., Mbiapo, F.T., Crepeau, M.J., Thibault, J.F. and Ralet, M.C., 2008. Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions. Food Chemistry, 106(3), pp.1202-1207. https://doi.org/10.1016/j.foodchem.2007.07.065
Kliemann, E., De Simas, K.N., Amante, E.R., Prudêncio, E.S., Teófilo, R.F., Ferreira, M.M. and Amboni, R.D., 2009. Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology. International journal of food science & technology, 44(3), pp.476-483. https://doi.org/10.1111/j.1365-2621.2008.01753.x
Kumar, A., Partap, S. and Sharma, N.K., 2012. Phytochemical, ethnobotanical and pharmacological profile of Lagenaria siceraria:-A review. Journal of Pharmacognosy and Phytochemistry, 1(3), pp.24-31. https://www.phytojournal.com/archives/2012/vol1issue3/PartA/5.1.pdf
Liu, Y., Shi, J. and Langrish, T.A.G., 2006. Water-based extraction of pectin from flavedo and albedo of orange peels. Chemical Engineering Journal, 120(3), pp.203-209. https://doi.org/10.1016/j.cej.2006.02.015
Manrique, G.D. and Lajolo, F.M., 2002. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology, 25(1), pp.99-107.
https://doi.org/10.1016/S0925-5214(01)00160-0
Mesbahi, G., Jamalian, J. and Farahnaky, A., 2005. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids, 19(4), pp.731-738. https://doi.org/10.1016/j.foodhyd.2004.08.002
Minocha, S., 2015. An overview on Lagenaria siceraria (bottle gourd). Journal of Biomedical and Pharmaceutical Research, 4(3), pp.4-10. http://www.jbpr.in/
Monsoor, M.A. and Proctor, A., 2001. Preparation and functional properties of soy hull pectin. Journal of the American Oil Chemists' Society, 78, pp.709-713. https://doi.org/10.1007/s11746-001-0330-z
Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Van Droogenbroeck, B., Elst, K. and Sforza, S., 2016. Pectin content and composition from different food waste streams. Food Chemistry, 201, pp.37-45. https://doi.org/10.1016/j.foodchem.2016.01.012
Nazaruddin Ramli, N.R. and Asmawati, A., 2011. Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao). http://www.academicjournals.org/ajfs/PDF/Pdf2011/15%20Dec/Asmawati%20and%20Ramli.pdf
O’shea, N., Ktenioudaki, A., Smyth, T.P., McLoughlin, P., Doran, L., Auty, M.A.E., Arendt, E. and Gallagher, E., 2015. Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace. Journal of food engineering, 153, pp.89-95. https://doi.org/10.1016/j.jfoodeng.2014.12.014
Owens, H.S., 1952. Methods used at Western Regional Research Laboratory for extraction and analysis of pectic materials. https://doi.org/10.3390/foods8110523
Pavia, D.L., Lampman, G.M., Kriz, G.S. and Vyvyan, J.R., 2015. Introduction to spectroscopy. http://ebookowl-us.ezyro.com/11-allie-hartmann-iii-1/introduction-to-spectroscopy-5th-ed-ebook.pdf
Ptitchkina, N.M., Danilova, I.A., Doxastakis, G., Kasapis, S. and Morris, E.R., 1994. Pumpkin pectin: gel formation at unusually low concentration. Carbohydrate Polymers, 23(4), pp.265-273. https://doi.org/10.1016/0144-8617(94)90189-9
Rahman, A.H., 2003. Bottle gourd (Lagenaria siceraria) a vegetable for good health. Natural product radiance, 2(5), pp.249-250. https://www.cabidigitallibrary.org/doi/full/10.5555/20033193927
Ramachandran, P., Dhiman, A.K. and Attri, S., 2017. Extraction of pectin from ripe pumpkin (Cucurbita moschata Duch ex. Poir) using eco-friendly technique. Indian Journal of Ecology, 44(6), pp.685-689. https://www.cabidigitallibrary.org/doi/full/10.5555/20183114846
Ranganna, S., 1986. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education. https://doi.org/10.1080/10408398.2012.671202
Salma, M.A., Jahan, N., Islam, M.A. and Hoque, M.M., 2012. Extraction of Pectin from lemon peel: Technology development. Journal of Chemical engineering, 27(2), pp.25-30. https://doi.org/10.3329/jce.v27i2.17797
Sandarani, M.D.J.C., 2017. A review: different extraction techniques of pectin. Journal of Pharmacognosy & Natural Products, 3(03). https://doi.org/10.4172/2472-0992.1000143
Sayah, M.Y., Chabir, R., Nadia, E.M., Chahdi, F.O., Touzani, H. and Errachidi, F., 2014. Comparative study on pectin yield according to the state of the orange peels and acids used. International Journal of Innovative Research in Science, Engineering and Technology, 3(8), pp.15658-65. https://www.ijirset.com/upload/2014/august/78_Comparative.pdf
Sengar, A.S., Rawson, A., Muthiah, M. and Kalakandan, S.K., 2020. Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. Ultrasonics sonochemistry, 61, p.104812. https://doi.org/10.1016/j.ultsonch.2019.104812Sharma, P.C., Gupta, A. and Kaushal, P., 2014. Optimization of method for extraction of pectin from apple pomace. http://op.niscpr.res.in/index.php/IJNPR/article/view/2182/0
Silverstein, R.M. and Bassler, G.C., 1962. Spectrometric identification of organic compounds. Journal of ChemicalEducation, 39(11),p.546.https://doi.org/10.1021/ed039p546
Singthong, J., Cui, S.W., Ningsanond, S. and Goff, H.D., 2004. Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin. Carbohydrate polymers, 58(4), pp.391-400. https://doi.org/10.1016/j.carbpol.2004.07.018
Willats, W.G., Knox, J.P. and Mikkelsen, J.D., 2006. Pectin: new insights into an old polymer are starting to gel. Trends in food science & technology, 17(3), pp.97-104. https://doi.org/10.1016/j.tifs.2005.10.008
Yang, J.S., Mu, T.H. and Ma, M.M., 2019. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry, 289, pp.351-359. https://doi.org/10.1016/j.foodchem.2019.03.027
Yoo, S.H., Lee, B.H., Lee, H., Lee, S., Bae, I.Y., Lee, H.G., Fishman, M.L., Chau, H.K., Savary, B.J. and Hotchkiss Jr, A.T., 2012. Structural characteristics of pumpkin pectin extracted by microwave heating. Journal of food science, 77(11),pp.C1169C1173.https://doi.org/10.1111/j.1750-3841.2012.02960.x
Zouambia, Y., Ettoumi, K.Y., Krea, M. and Moulai-Mostefa, N., 2017. A new approach for pectin extraction: Electromagnetic induction heating. Arabian Journal of Chemistry, 10(4),pp.480487.https://doi.org/10.1016/j.arabjc.2014.11.011
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Sawen Manaf Ezzalddin, Bawer Jamil Younis, Safea Sabir Taha, Zeen Tahsin Essa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License [CC BY-NC-SA 4.0] that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work, with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online.
