Optimization of condition for pectin extraction from pomelo peel using response surface methodology

Pham Van Hung * , Nguyen Duong Phuoc Tuan , Tan Hoang Nam and Nguyen Thi Lan Phi

* Corresponding author (pvhung@hcmiu.edu.vn)

Article Sidebar

Full Text: PDF

Received: 27 Oct 2019
Revised: 01 Mar 2020
Accepted: 31 Mar 2020
Published: 31 Mar 2020
DOI: 10.22144/ctu.jen.2020.007
Views
401
Downloads
171
Crossref
Scopus
Google Scholar
Europe PMC
How to Cite
Pham, V. H., Nguyen, D. P. T., Tan, H. N., & Nguyen, T. L. P. (2020). Optimization of condition for pectin extraction from pomelo peel using response surface methodology. CTU Journal of Innovation and Sustainable Development , 12(1), 50-57. https://doi.org/10.22144/ctu.jen.2020.007
Issue
Vol. 12 No. 1 (2020)

Main Article Content

Abstract

The objective of this study was to optimize extraction condition of pectin from the pomelo peel based on the ultrasound-assisted extraction method using response surface methodology. The effect of four independent variables: solid/liquid ratio (1/30, 1/40, 1/50 g/mL), pH values of citric acid (pH 1.5 - 2.5), sonication time (30 - 50 min) and extraction temperature (60 - 80oC) on the yield of pectin extracted from Da Xanh pomelo pomace was analyzed using Box-Behnken design. The high coefficient of determination value (R2 = 0.9299) indicated that the experimental data were fitted to a second order polynomial equation using multiple regression analysis. The model was highly significant because the model F-value was 11.37 with low p-value (p < 0.0001). Therefore, the model could be employed to optimize the extraction process. Optimal experimental extraction condition for the highest pectin yield from pomelo peel (12.4%) were obtained with the solid/liquid ratio of 1/49.5 g/mL, pH of citric acid of 1.5, sonication time of 47 min and temperature of 78oC. The results obtained from validation experiments were consistent with the predicted data.
Keywords: Pectin, pomelo peel, response surface methodology, ultrasound-assisted extraction

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

References

Bagherian, H., Ashtiani, F. Z., Fouladitajar, A., and Mohtashamy, M., 2011. Comparisons between conventional, microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50 (11): 1237-1243.

Bezerra, M. A., Santelli, R. E., Oliveira, E. P., Villar, L. S., and Escaleira, L. A., 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5): 965-977.

Canteri-Schemin, M. H., Fertonani, H. C. R., Waszczynskyj, N., and Wosiacki, G., 2005. Extraction of pectin from apple pomace. Brazilian Archives of Biology and Technology, 48(2): 259-266.

Faravash, R. S. and Ashtiani, F. Z., 2007. The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace. International Journal of Food Science and Technology, 42(10): 1177-1187.

Ferreira, S. C., Bruns, R. E., Ferreira, H. S., et al., 2007. Box-Behnken design: an alternative for the optimization of analytical methods. Analytica Chimica Acta, 597(2): 179-186.

Fox, G., 1984. Zur Wirtschaftlichkeit der Trocknung von Apfeltrester. Confructa Studien. Schönborn, 28(02): 174-182.

Jarvis, M. C., 1984. Structure and properties of pectin gels in plant cell walls. Plant, Cell and Environment, 7(3): 153-164.

Knee, M., Fielding, A. H., Archer, S. A., and Laborda, F., 1975. Enzymic analysis of cell wall structure in apple fruit cortical tissue. Phytochemistry, 14(10): 2213-2222.

Maran, J. P., Manikandan, S., and Mekala, V., 2013a. Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box–Behnken design with desirability function. Industrial Crops and Products, 49: 304-311.

Maran, J. P., Manikandan, S., Thirugnanasambandham, K., Nivetha, C. V., Dinesh, R., 2013b. Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide. Carbohydrate Polymers, 92(1): 604-611.

Methacanon, P., Krongsin, J., and Gamonpilas, C., 2014. Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties. Food Hydrocolloids, 35: 383-391.

Paudyal, K. P. and Haq N., 2008. Variation of pomelo (Citrus grandis (L.) Osbeck) in Nepal and participatory selection of strains for further improvement. Agroforestry Systems, 72(3): 195-204.

Quoc, L. P. T., Huyen, V. T. N., Hue, L. T. N., et al., 2015. Extraction of pectin from pomelo (Citrus maxima) peels with the assistance of microwave and tartaric acid. International Food Research Journal, 22: 1637-1641.

Talmadge, K. W., Keegstra, K., Bauer, W. D., and Alberaheim, P., 1973. The structure of plant cell walls I. The macromolecular components of the walls of suspension-cultured sycamore cells with a detailed analysis of the pectic polysaccharides. Plant physiology, 51(1): 158-173.

Venzon, S. S., Canteri, M. H. G., Granato, D., et al., 2015. Physicochemical properties of modified citrus pectins extracted from orange pomace. Journal of Food Science and Technology, 52(7): 4102-4112.

Yan, M.-M., Liu, W., Fu, Y.-J., Zu, Y.-G., Chen, C.-Y., and Luo, M., 2010. Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali. Food Chemistry, 119(4): 1663-1670.

Zhang, B., Yang, R., and Liu, C.-Z., 2008. Microwave-assisted extraction of chlorogenic acid from flower buds of Lonicera japonica Thunb. Separation and Purification Technology, 62(2): 480-483.