Microwave Assisted Extraction Of Pectin From Mangosteen (Garcinia Mangostana) Rind
Volume 3 - Issue 3, March 2019 Edition
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Rhonalyn V. Maulion
microwave assisted extraction, pectin, mangosteen rind, extraction condition
Pectin is a complex mixture of polysaccharides that is present on plants cell wall used mainly in food and beverage industry as thickening and gelling agent. This study used Microwave Assisted Extraction to obtain pectin from fruit waste specifically mangosteen (Garcinia mangostana) rind. Central composite design is used in investigating the effect of microwave extraction condition in the yield of pectin with a total of 34 runs. Effects of extraction conditions such as A- pH of 2 - 3, B- irradiation time of 3 - 9 minutes and C - power level of (336 - 595 watts on the yield of pectin from mangosteen rind were evaluated. The factors that significantly affect the yield are pH and power level and their interactions with value of p<0.05 while irradiation time remains insignificant. At a given factors and levels, the yield of pectin ranges from 3.1% to 9.2%. Optimum yield of pectin (9.022%) can be attained at lower limit in ph of 2, irradiation time of 3 minutes and power level of 336 watts. The mathematical model for pectin extraction using this method is expressed in coded equation: Yield = 5.57 – 2.15A – 0.4169C + 0.2250AB + 0.6331AC with an F-value of 1035.21 implies the model is significant. High coefficients of determination was attained with R2 of 0.9930 against the predicted R2 of 0.9906, thus confirming adequacy of adjustment of the regression models with the experimental data. The extracted pectin from mangosteen rinds using the optimized conditions have 4.38% ash content, 12.33% moisture, 11.12% methoxyl content, 65.78% anhydrouronic acid and 95.98% degree of esterification. A high-methoxyl and rapid set pectin was attained from the mangosteen rind with the microwave assisted extraction method.
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