Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/34108
Title: Standardization of eco-friendly technique for extraction of pectin from apple pomace
Authors: Chandel, Vinay
Vaidya, Devina
Kaushal, Manisha
Gupta, Anil
Verma, Anil Kumar
Keywords: Apple pomace;Autoclaving;By-product;Eco-friendly;Esterification;Methoxyl content;Pectin
Issue Date: Mar-2016
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2015.01)−CO8B 37/06
Abstract: Apple pomace, an industrial by-product generated from apple juice processing industries, is a good source of pectin. The method for pectin extraction has been standardized by autoclaving apple pomace flour for time intervals of 15, 30, 45 and 60 min at 121 °C. The extraction of pectin by using autoclave at 121°C for 60 min followed by precipitation with 95 % ethanol was found optimum with pectin yield of 13.01 % on dry weight basis and anhydrogalacturonic acid content of 43.21 %. The pectin extracted by using eco-friendly method is characterized by equivalent weight (942.04), methoxyl content (4.32 %), anhydrogalacturonic acid (43.21 %) and degree of esterification (56.76 %). However, autoclaving at 121 °C for 45 min also resulted in 12.97 % pectin, but on the basis of anhydrogalacturonic acid (%) contents, the autoclaving of pomace for 60 min was optimized. The standardized method can be used to replace the chemical extraction procedure for commercial extraction of pectin from apple pomace.
Page(s): 69-73
URI: http://hdl.handle.net/123456789/34108
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.7(1) [March 2016]

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