EXTRACTION EXTRACTION AND CHARACTERIZATION OF PECTIN FROM LEMON LIME PEEL WASTE (Citrus amblycarpa)

نویسندگان

چکیده

Research on the extraction and characterization of pectin from lemon lime peel waste (Citrus amblycarpa) has been done. The purpose this research is to process into raw material source, know quality extract obtained, using FTIR spectrum. To obtain results conducted several stages are extraction, precipitation, washing, drying continued with which includes determination moisture content, ash equivalent weight, methoxyl galakturonat level, esterification degree spectrum analysis determine absorption functional groups obtained. showed that yield% was 11.72%, water content 11.40%, 1.34%, weight 871.5, metoxyl 5.66, galactonate level 64.48 %, equal 49,84% result have conformity standard group OH, CH aliphatic, C = O, CH3 CO (secondary alcohol, carboxylic, ester, ether).

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Optimization of Process Conditions for Pectin Extraction from Citrus Peel

Pectin is a complex polysaccharide and natural food additive extracted from citrus peel and apple pomace in the form of brownish powder. It is widely used as a jelling and thickening agent and the food industry especially in jams and jellies. It is also recommended for use as fat replacer and also lowers blood cholesterol by increasing viscosity in the intestinal tract thus lowering cholesterol...

متن کامل

Microwave-assisted extraction of lime pectin

Pectin was extracted from lime flavedo, albedo and pulp by employing microwave-assisted extraction (MAE) under pressure. Heating times ranged from 1 to 10min. Optimal time of heating was 3min. Molar mass, viscosity, radius of gyration and hydrated radius were found to decrease with heating time. At 3min heating time, depending on the lime fraction which was extracted, weight average molar mass ...

متن کامل

Microbial production of pectin from citrus peel.

A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was add...

متن کامل

Optimization of microwave assisted extraction of pectin from orange peel.

In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the...

متن کامل

Extraction and characterization of gelling pectin from the peel of Poncirus trifoliata fruit

In the framework of searching for new pectin sources to partially compensate for domestic and regional demands, the peel (albedo) of the “non-comestible” fruit of Poncirus trifoliata was investigated using a relatively simple experimental design for optimization, in which only the variable was the extraction pH (1.0, 1.5, and 2.0) on the basis of our previous studies on diverse pectin sources. ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Jurnal kimia Mulawarman

سال: 2023

ISSN: ['1693-5616', '2476-9258']

DOI: https://doi.org/10.30872/jkm.v20i2.527