Extraction and Physicochemical Characteristics of Acid-Soluble Pectin from Raw Papaya (Carica papaya) Peel
Dennapa Boonrod, Kamonrad Reanma and Hataichanoke Niamsup** Author for corresponding; e-mail address: scchi029@chiangmai.ac.th
Volume: Vol.33 No.1 (JANUARY 2006)
Research Article
DOI:
Received: 20 June 2005, Revised: -, Accepted: 29 August 2005, Published: -
Citation: Boonrod D., Reanma K. and Niamsup H., Extraction and Physicochemical Characteristics of Acid-Soluble Pectin from Raw Papaya (Carica papaya) Peel, Chiang Mai Journal of Science, 2006; 33(1): 129-135.
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.