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Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization
- Source :
- LWT. 105:182-189
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Eggplant peel as a new source was used for pectin extraction using ultrasonic method. The extraction process factors were optimized using Box-Behnken design (BBD) and under optimal conditions (ultrasound power of 50 W, irradiation time of 30 min and pH of 1.5), the predicted extraction yield (35.36 g/100 g) was validated by the experimental results (33.64 ± 1.12 g/100 g). The eggplant peel pectin (EPP) was examined in terms of chemical, physicochemical, functional and structural features. The results indicated that the EPP was rich in galacturonic acid (66.08g/100 g), high in degree of esterification (61.22%) and total phenolic content, and low in ash and protein content. Also, EPP had a suitable value of water and oil holding capacity, emulsifying properties, antioxidant activity, and foam capacity. In addition, FT-IR and 1H NMR spectroscopy proved the existence of pectin structure in the obtained samples and XRD pattern suggested a high crystallinity in EPP.
- Subjects :
- 0106 biological sciences
food.ingredient
Antioxidant
Chromatography
Pectin
Chemistry
medicine.medical_treatment
Extraction (chemistry)
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
Crystallinity
0404 agricultural biotechnology
food
010608 biotechnology
Yield (chemistry)
Galacturonic acid
medicine
Ultrasonic sensor
Potential source
Food Science
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 105
- Database :
- OpenAIRE
- Journal :
- LWT
- Accession number :
- edsair.doi...........efa9b798431267c2852b8e750ed1533f