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Title: Simultaneous extraction of pectin, fibre, anthocyanin and oil from mulberry pomace
Authors: Garg, Neelima
Yadav, Preeti
Kumar, Sanjay
Keywords: Fruit peel;Morus alba
Issue Date: Mar-2019
Publisher: NISCAIR-CSIR, India
Abstract: Mulberry (Morus alba L.), (Fam. Moraceae) has characteristic tiny juicy fruits with sweet-tart taste. Its ripe fruits range in colour from white, pale, green, red, purple to black. The juice from red-purple mulberry variety has significant antioxidant value and food colouring properties. Though, a lot of research work has been carried out on mulberry juice, utilization of its pomace (processing waste comprising peel and seeds), has been largely ignored. Pomace constitutes about 40% of total fruit weight. Here, we have standardized protocols for potential extraction of pigment anthocyanin, fibre, pectin, and oil from mulberry pomace using a combination of organic and inorganic solvents and obtained an yield of 5.3% fibre, 1.58% pectin, 2.0% crude anthocyanins and 4.9% oil. The protocol allows complete utilization of waste left behind after juice extraction.
Page(s): 218-220
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Appears in Collections:IJEB Vol.57(03) [March 2019]

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