Microwave-assisted extraction of pectin from cocoa peel

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Sarah, M.^1 ; Hanum, F.^1 ; Rizky, M.^1 ; Hisham, M.F.^1

Departement of Chemical Engineering, Universitas Sumatera Utara, Padang Bulan, Medan, North Sumatera

20155, Indonesia^1

关键词: Ash contents;    Citric acid solution;    Extraction process;    Glycosidic bond;    Microwave energies;    Microwave power;    Microwave-assisted extraction;    Theobroma cacao;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012079/pdf
DOI  :  10.1088/1755-1315/122/1/012079

来源: IOP

【 摘 要 】

Pectin is a polymer of d-galacturonate acids linked by β-1,4 glycosidic bond. This study isolates pectin from cocoa peel (Theobroma cacao) using citric acid as solvent by microwave-assisted extraction method. Cocoa peels (moisture content of 10%) with citric acid solution (pH of 1.5) irradiated by microwave energy at various microwave power (180, 300, 450 and 600 W) for 10, 15, 20, 25 and 30 minutes respectively. Pectin obtained from this study was collected and filtrated by adding 96% ethanol to precipitate the pectin. The best results obtained from extraction process using microwave power of 180 Watt for 30 minutes. This combination of power and time yielded 42.3% pectin with moisture content, ash content, weight equivalent, methoxyl content and galacturonate levels were 8.08%, 5%, 833.33 mg, 6.51% and 58,08%, respectively. The result finding suggested that microwave-assisted extraction method has a great potency on the commercial pectin production.