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High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel.
- Source :
-
Food Hydrocolloids . Dec2014:Part 2, Vol. 42, p289-297. 9p. - Publication Year :
- 2014
-
Abstract
- Pectin from different fractions of dragon fruit ( Hylocereus polyrhizus ) peel was extracted using 1% citric acid and the physico-chemical characteristics of the pectin were studied. The highest pectin yield (26.38% on dry weight basis) was obtained from fresh inner layer of the peel when extraction was carried out at temperature: 73 °C, time: 67 min, pH: 2.03, and sample to citric acid ratio: 1:4 (w/v). The pectin also demonstrated the highest degree of esterification (63.74%) when compared with pectin from other fractions of the dragon fruit peel investigated in this study. The calculated degree of esterification confirmed that the extracted pectin is a high methoxyl pectin. The molecular weight of the pectin determined using size exclusion chromatography was 0.88 × 10 5 Da. Monosaccharide composition determined using high performance liquid chromatography revealed that the pectin was predominantly constituted of galacturonic acid (39.11%), followed by moderate concentrations of mannose, rhamnose, galactose, glucose and minor amounts of xylose and arabinose. The pectin exhibited Newtonian behaviour at concentrations of 0.5% and 1.0%, and pseudoplastic behaviour at concentrations of 2.0% and 3.0%. Although the viscosity of the dragon fruit peel pectin was lower than that of commercial apple and citrus pectins, it can be used as a functional and health ingredient in low viscous foods and beverages. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 42
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 99067004
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2014.03.021