Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks

被引:169
作者
Chan, Siew-Yin [1 ]
Choo, Wee-Sim [1 ]
机构
[1] Monash Univ, Sch Sci, Petaling Jaya 46510, Selangor, Malaysia
关键词
Cocoa husks; Pectin; Uronic acid; Degree of methylation; Degree of acetylation; PASSIFLORA-EDULIS FLAVICARPA; THEOBROMA-CACAO L; ACID-EXTRACTION; SUGAR-BEET; POD HUSK; PEEL; OPTIMIZATION; METHYLATION; PURITY;
D O I
10.1016/j.foodchem.2013.06.097
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 degrees C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 degrees C for 3.0 h. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:3752 / 3758
页数:7
相关论文
共 35 条
[1]   COCOA POD HUSK PECTIN [J].
ADOMAKO, D .
PHYTOCHEMISTRY, 1972, 11 (03) :1145-&
[2]   THE EFFECT OF NITRIC-ACID EXTRACTION VARIABLES ON ORANGE PECTIN [J].
ARAVANTINOSZAFIRIS, G ;
OREOPOULOU, V .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1992, 60 (01) :127-129
[3]   Characterization of pectins and some secondary compounds from Theobroma cacao hulls [J].
Arlorio, M ;
Coisson, JD ;
Restani, P ;
Martelli, A .
JOURNAL OF FOOD SCIENCE, 2001, 66 (05) :653-656
[4]   POLYSACCHARIDES OF COCOA POD HUSK [J].
BLAKEMORE, WR ;
DEWAR, ET ;
HODGE, RA .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (12) :558-+
[5]   NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].
BLUMENKR.N ;
ASBOEHAN.G .
ANALYTICAL BIOCHEMISTRY, 1973, 54 (02) :484-489
[6]   EXTRACTION OF PECTIN FROM APPLE POMACE [J].
Cinkmanis, Ingmars ;
Muizniece-Brasava, Sandra ;
Viluma, Ieva ;
Vucane, Sanita ;
Aboltins, Aivars ;
Keke, Anete .
19TH INTERNATIONAL SCIENTIFIC CONFERENCE ENGINEERING FOR RURAL DEVELOPMENT, 2020, :1934-1939
[7]   CHEMICAL-COMPOSITION OF COCOA POD HUSK AND ITS EFFECT ON GROWTH AND FOOD EFFICIENCY IN BROILER CHICKS [J].
DONKOH, A ;
ATUAHENE, CC ;
WILSON, BN ;
ADOMAKO, D .
ANIMAL FEED SCIENCE AND TECHNOLOGY, 1991, 35 (1-2) :161-169
[8]   EXTRACTION OF PECTIN FROM EGYPTIAN ORANGE PEEL - FACTORS AFFECTING THE EXTRACTION [J].
ELNAWAWI, SA ;
SHEHATA, FR .
BIOLOGICAL WASTES, 1987, 20 (04) :281-290
[9]   Influence of pectin properties and processing conditions on thermal pectin degradation [J].
Fraeye, Ilse ;
De Roeck, Ans ;
Duvetter, Thomas ;
Verlent, Isabel ;
Hendrickx, Marc ;
Van Loey, Ann .
FOOD CHEMISTRY, 2007, 105 (02) :555-563
[10]   New method for a two-step hydrolysis and chromatographic analysis of pectin neutral sugar chains [J].
Garna, H ;
Mabon, N ;
Wathelet, B ;
Paquot, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (15) :4652-4659