Ultrasound Assisted Extraction of Pectin from Unripe Bael Using Box-Behnken Design Based Optimization of a Process Parameters

The present study was conducted for Pectin extraction from unripe bael using Ultrasound Assisted Extraction technique. Optimization was done on the basis of independent and dependent parameters. The independent factors in the study were ultrasound power intensity, solid solvent ratio, and sonication time, while the dependent variable was pectin yield. Pectin extraction was carried out using different combination of Ultrasound Power (60%,70%,80%), the ratio of solid-solvent (1:20, 1:30,1:40) and Time (15, 30, 45 minutes) with constant pH 1.5 and Temperature 70degree celsius. Using Box Behnken response surface methodology 17 experimental runs were performed. The optimum condition at which highest pectin yield 18.8% obtained was ultrasound power intensity 80 (W/cm2), 2 ), Solid solvent ratio 1:30 (g/ml) and sonication time 15 minutes. The yield of pectin was analyzed using multiple regression statistical analysis. Qualitative and quantitative analysis of pectin yield was studied which reveal the equivalent weight 238.09, Methoxyl content 11.16 percent, Anhydrouronic acid content 137.28% and degree of esterification 46.15%.