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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.
Start & End Page 
 129 - 135
Received Date 
 2005-06-20
Revised Date 
Accepted Date 
 2005-08-29
Full Text 
   Download
Keyword 
 Carica papaya, characteristic, extraction, papaya, pectin
Volume 
 Vol.33 No.1 (JANUARY 2006)
DOI 
Citation 
 Boonrod D., Reanma K. and Niamsup H., Extraction and Physicochemical Characteristics of Acid-Soluble Pectin from Raw Papaya (Carica papaya) Peel, Chiang Mai J. Sci., 2006; 33(1): 129-135.
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