Ultrasound Assisted Extraction and Characterization of Pectin from Red Dragon Fruit (Hylocereus Polyrhizus) Peels

##plugins.themes.academic_pro.article.sidebar##

Published May 27, 2023
https://doi.org/10.55043/jaast.v7i2.76
Download
PDF
Statistic
Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology

##plugins.themes.academic_pro.article.main##

Triana Lindriati
University of Jember
Maria Belgis
University of Jember
Mukhamad Fauzi
University of Jember
Qriyasa Etik Juwita
University of Jember
Sakinah Sakinah
University of Jember

Abstract

Pectin has numerous applications in the food industry because of its gelling capability. Dragon fruit peel is an ideal source of pectin since it contains pectin of around ± 10.8% of the weight. In this research, the extraction of pectin from dragon fruit peels used ultrasonic waves. This study was an experimental research with three independent variables that was a type of acid (HCl and CH3COOH), acid concentration (0.1 N and 0.2 N), and extraction time (30, 60, and 90 minutes). The control sample was pectin extracted by conventional methods, dipped in 0.1 N acids at room temperature for 24 hours. The result showed that the ultrasound-assisted extraction was an effective method to extract pectin from peels of red dragon fruits, whereas the yield was even twice that compared with the control sample. The treatment of 90 minutes of sonication in 0.2 N HCl produced the highest yield (2.71%). The pectin has a yellowish to a white degree of color and a 2.22 g.s/cm viscosity. It has a 902.2 mg equivalent weight, 6.14% methoxyl content, 54.4% galacturonic acid content and 63.8% esterification degree. The value of esterification degree and methoxyl content indicated that pectin from this research is high ester-pectin and low-methoxyl pectin.

##plugins.themes.academic_pro.article.details##

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Triana Lindriati, University of Jember

Department of Agricultural Product Technology

Maria Belgis, University of Jember

Department of Agricultural Product Technology

Mukhamad Fauzi, University of Jember

Department of Agricultural Product Technology

Qriyasa Etik Juwita, University of Jember

Department of Agricultural Product Technology

Sakinah Sakinah, University of Jember

Department of Agricultural Product Technology

How to Cite
Lindriati, T., Belgis, M., Fauzi, M., Juwita, Q. E. ., & Sakinah, S. (2023). Ultrasound Assisted Extraction and Characterization of Pectin from Red Dragon Fruit (Hylocereus Polyrhizus) Peels. Journal of Applied Agricultural Science and Technology, 7(2), 91-99. https://doi.org/10.55043/jaast.v7i2.76

References

  1. Ashley, K., Andrews, R. N., Cavazos, L., & Demange, M. (2001). Ultrasonic extraction as a sample preparation technique for elemental analysis by atomic spectrometry. Journal of Analytical Atomic Spectrometry, 16(10), 1147–1153. https://doi.org/10.1039/b102027g
  2. Banyuwangi Center of Statistic Agency. (2019). Banyuwangi dalam Angka Title (Vol. 21, Issue 1). http://journal.um-surabaya.ac.id/index.php/JKM/article/view/2203
  3. Chua, B. L., Tang, S. F., Ali, A., & Chow, Y. H. (2020). Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN Applied Sciences, 2(4), 1–13. https://doi.org/10.1007/s42452-020-2415-y
  4. Colodel, C., & Petkowicz, C. L. de O. (2019). Acid extraction and physicochemical characterization of pectin from cubiu (Solanum sessiliflorum D.) fruit peel. Food Hydrocolloids, 86, 193–200. https://doi.org/10.1016/j.foodhyd.2018.06.013
  5. Constenla, D., & Lozano, J. E. (2003). Kinetic model of pectin demethylation. Latin American Applied Research, 33(2), 91–95. (PDF) Kinetic model of pectin demethylation (researchgate.net)
  6. Freitas de Oliveira, C., Giordani, D., Lutckemier, R., Gurak, P. D., Cladera-Olivera, F., & Ferreira Marczak, L. D. (2016). Extraction of pectin from passion fruit peel assisted by ultrasound. LWT - Food Science and Technology, 71, 110–115. https://doi.org/10.1016/j.lwt.2016.03.027
  7. Guo, X., Han, D., Xi, H., Rao, L., Liao, X., Hu, X., & Wu, J. (2012). Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison. Carbohydrate Polymers, 88(2), 441–448. https://doi.org/10.1016/j.carbpol.2011.12.026
  8. Ismail, N. S. M., Ramli, N., Hani, N. M., & Meon, Z. (2012). Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana, 41(1), 41–45. 05 Norazelina.pdf (ukm.my)
  9. Jamilah, B., Shu, C. E., Kharidah, M., Dzulkifly, M. A., & Noranizan, A. (2011). Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal, 18(1), 279–286. IFRJ-2010-060 Jamilah UPM[1].pdf
  10. Koubala, B. B., Mbome, L. I., Kansci, G., Tchouanguep Mbiapo, F., Crepeau, M. J., Thibault, J. F., & Ralet, M. C. (2008). Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions. Food Chemistry, 106(3), 1202–1207. https://doi.org/10.1016/j.foodchem.2007.07.065
  11. Liew, S. Q., Ngoh, G. C., Yusoff, R., & Teoh, W. H. (2016). Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels. International Journal of Biological Macromolecules, 93, 426–435. https://doi.org/10.1016/j.ijbiomac.2016.08.065
  12. Lin, C. B., Kai, N. Y., & Ali, A. (2018). Ultrasound assisted extraction of pectin from dragon fruit peels. Journal of Engineering Science and Technology, 13(Special Issue on the seventh eureca 2016), 65–81. FORMAT INSTRUCTIONS FOR SOMChE 2004 PAPERS (taylors.edu.my)
  13. Maran, J. P., Priya, B., Al-Dhabi, N. A., Ponmurugan, K., Moorthy, I. G., & Sivarajasekar, N. (2017). Ultrasound assisted citric acid mediated pectin extraction from industrial waste of Musa balbisiana. Ultrasonics Sonochemistry, 35, 204–209. https://doi.org/10.1016/j.ultsonch.2016.09.019
  14. Moorthy, I. G., Maran, J. P., Ilakya, S., Anitha, S. L., Sabarima, S. P., & Priya, B. (2017). Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel. Ultrasonics Sonochemistry, 34, 525–530. https://doi.org/10.1016/j.ultsonch.2016.06.015
  15. Nguyen, B. M. N., & Pirak, T. (2019). Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction. Cogent Food and Agriculture, 5(1). https://doi.org/10.1080/23311932.2019.1633076
  16. Norziah, M. H., Fang, E. O., & Karim, A. A. (2000). Extraction and Characterisation of Pectin From Pomelo Fruit Peels. Gums and Stabilisers for the Food Industry 10, 27–36. https://doi.org/10.1533/9781845698355.1.27
  17. Pagán, J., Ibarz, A., Llorca, M., Pagán, A., & Barbosa-Cánovas, G. V. (2001). Extraction and characterization of pectin from stored peach pomace. Food Research International, 34(7), 605–612. https://doi.org/10.1016/S0963-9969(01)00078-3
  18. Rahmati, S., Abdullah, A., Momeny, E., & Kang, O. L. (2015). Optimization studies on microwave assisted extraction of dragon fruit (Hylocereus polyrhizus) peel pectin using response surface methodology. International Food Research Journal, 22(1), 233–239. (33).pdf (upm.edu.my)
  19. Seixas, F. L., Fukuda, D. L., Turbiani, F. R. B., Garcia, P. S., Petkowicz, C. L. d. O., Jagadevan, S., & Gimenes, M. L. (2014). Extraction of pectin from passion fruit peel (Passiflora edulis f.flavicarpa) by microwave-induced heating. Food Hydrocolloids, 38, 186–192. https://doi.org/10.1016/j.foodhyd.2013.12.001
  20. Shaha, R. K., Punichelvana, Y. N. A. P., & Afandi, A. (2013). Optimized Extraction Condition and Characterization of Pectin from Kaffir Lime ( Citrus hystrix ). Research Journal of Agriculture and Forestry Sciences, 1(2), 1–11. Microsoft Word - 1.ISCA-RJAFS-2013-002
  21. Wang, W., Ma, X., Xu, Y., Cao, Y., Jiang, Z., Ding, T., Ye, X., & Liu, D. (2015). Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method. Food Chemistry, 178, 106–114. https://doi.org/10.1016/j.foodchem.2015.01.080
  22. Woo, K. K, Chong, Y. Y, Li Hiong, S. K. & T. P. Y. (2010). Pectin Extraction and Characterization from Red Dragon Fruit (Hylocereus polyrhizus): A. Preliminary Study.pdf. Journal of Biological Sciences, 10(7), 631–636. https://doi.org/10.3923/jbs.2010.631.636