Effects of microwave power and irradiation time on pectin extraction from watermelon rinds (Citrullus lanatus) with acetic acid using microwave assisted extraction method

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Sari, A.M.^1 ; Ishartani, D.^1 ; Dewanty, P.S.^1

Department of Food Science and Technology, Universitas Sebelas Maret, Ir. Sutami Street 36A, Surakarta

57126, Indonesia^1

关键词: Citrullus lanatus;    Degree of methoxylation;    Extraction conditions;    Galacturonic acids;    High methoxyl pectins;    Microwave-assisted extraction;    pectin;    watermelon;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012085/pdf
DOI  :  10.1088/1755-1315/102/1/012085

来源: IOP

【 摘 要 】

The aims of this research are to study the effect of microwave power (119.7 W, 199.5 W and 279.3 W) and irradiation time (6, 9 and 12 min) on pectin extraction by using Microwave Assisted Extraction (MAE) with acetic acid and to do a preliminary characterization of pectin from watermelon rinds. A randomized factorial design with two factors was used to determine the effect of microwave power and processing time on the yield, equivalent weight, degree of methoxylation (DM), galacturonic acid content (GA) and the degree of esterification (DE) of extracted pectin. The results showed that extracted pectin from watermelon rinds using MAE method have yield ranged from 3.925% to 5.766%, with equivalent weight ranged from 1249.702 to 2007.756. Extracted pectin have a DM value ranged from 3.89% to 10.81%. Galacturonic acid content that meets with IPPA standard resulted from extraction condition of 279.3-watt microwave power for 9 min and 12 min. The degree of esterification (DE) value ranged from 56.86% to 85.76%, and this value exhibited a relatively high methoxyl pectin (>50%). The best pectin properties was obtained at a microwave power of 279.3 watts for 12 min.