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Extraction and characterization of pectin from passion fruit peels


Liew, Shan Qin and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Extraction and characterization of pectin from passion fruit peels. Agriculture and Agricultural Science Procedia, 2. pp. 231-236. ISSN 2210-7843


The influence of pH and extraction time on pectin yield and composition was studied in a citric acid extraction process. The pectin yield and degree of esterification (DE) of the extracted pectin ranged from 2.25 to 14.60% and 41.67 to 67.31% respectively. It was found that extraction pH was the most important parameter influencing yield. DE was significantly affected by extraction time. Morphological analysis performed using scanning electron microscopy suggested that the dried passion fruit pectin has a smooth surface with little mound-shaped pellets on it.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.aaspro.2014.11.033
Publisher: Elsevier
Keywords: Pectin; Passion fruit; Peel; Yield; Citric acid; SEM
Depositing User: Nabilah Mustapa
Date Deposited: 18 Dec 2015 01:49
Last Modified: 18 Dec 2015 01:49
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.033
URI: http://psasir.upm.edu.my/id/eprint/37593
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