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Extraction and Physicochemical Characteristics of Acid-Soluble Pectin from Raw Papaya (Carica papaya) Peel
Paper Type  |
Contributed Paper |
Title |
Extraction and Physicochemical Characteristics of Acid-Soluble Pectin from Raw Papaya (Carica papaya) Peel |
Author |
Dennapa Boonrod, Kamonrad Reanma and Hataichanoke Niamsup* |
Email |
scchi029@chiangmai.ac.th |
|
Abstract: Extraction of pectin from raw papaya peel, a waste from restaurants and food processing industries, was carried out using ethanol and aluminium chloride precipitations. The optimized procedures yielding 2.23% and 5.84% on the papaya fresh weight basis, respectively, were presented. Even though aluminium precipitated pectin had higher ash and moisture contents (22.19 and 14.86% compared to 5.22 and 9.72% of ethanol precipitated pectin), it contained much higher galacturonic acid (72.43% compared to 48.39%). Papaya pectins from ethanol and aluminium chloride precipitation have degrees of esterification of 46 and 51%, respectively, as accessed by FT-IR. The viscosities of 1% pectin samples were affected by pH and heating.
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Start & End Page |
129 - 135 |
Received Date |
2005-06-20 |
Revised Date |
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Accepted Date |
2005-08-29 |
Full Text |
Download |
Keyword |
Carica papaya, characteristic, extraction, papaya, pectin |
Volume |
Vol.33 No.1 (JANUARY 2006) |
DOI |
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SDGs |
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