scholarly journals Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 488 ◽  
Author(s):  
Florina Dranca ◽  
Mircea Oroian
Keyword(s):  
Acid Content ◽  
Galacturonic Acid ◽  
Morphological Structure ◽  
Apple Pomace ◽  
Apple Pectin ◽  
Ultrasound Assisted Extraction ◽  
Degree Of Esterification ◽  
Assisted Extraction ◽  
Ft Ir ◽  
Ultrasound Assisted

The use of an ultrasonic treatment for the extraction of pectin from Malus domestica ‘Fălticeni’ apple pomace, its effects on extraction yield and galacturonic acid content, and degree of esterification of the extracted pectin were investigated. The optimization of the extraction process showed that the highest yield of 9.183% pectin, with a 98.127 g/100 g galacturonic acid content and 83.202% degree of esterification, was obtained at 100% amplitude, pH of 1.8, SLR of 1:10 g/mL, and 30 min. The pectin obtained in optimal extraction conditions was compared to commercial citrus and apple pectin in terms of chemical composition (determined by FT-IR), thermal behaviour (analyzed by differential scanning calorimetry), rheological properties, and morphological structure (analyzed by scanning electron microscopy). By comparison to commercial citrus and apple pectin samples, the FT-IR analysis of pectin extracted by ultrasound treatment confirmed the high degree of esterification and showed similarity to that of apple pectin (88.526%). It was found that the thermal behaviour of the pectin obtained by ultrasound-assisted extraction was influenced by the narrower distribution of molecular weights and the orderly molecular arrangement, while the rheological properties (high viscosity, G0, and G1) of this sample were influenced by the morphological structure and the galacturonic acid content. The correlation coefficient showed a strong positive relationship between viscosity and galacturonic acid content (r = 0.992**).

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

scholarly journals Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2158 ◽  
Author(s):  
Florina Dranca ◽  
Mircea Oroian
Keyword(s):  
Malus Domestica ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Extraction Yield ◽  
Citrus Pectin ◽  
Box Behnken Design ◽  
Degree Of Esterification ◽  
Ft Ir ◽  
Ir Analysis ◽  
Optimum Extraction

Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

scholarly journals Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts

2018 ◽  
Vol 21 ◽  
pp. 20-26 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Penta Pristijono ◽  
John B. Golding ◽  
Costas E. Stathopoulos ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Phenolic Acid ◽  
Acid Content ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Extraction Parameters

scholarly journals Ultrasound assisted extraction of pectin from Trachystemon orientalis L.

1970 ◽  
pp. 16-19
Author(s):  
Saban KESKIN ◽  
Merve KESKIN ◽  
Sevgi KOLAYLI
Keyword(s):  
Drug Carrier ◽  
Ultrasound Assisted Extraction ◽  
Black Sea Region ◽  
Hydrolysis Method ◽  
Assisted Extraction ◽  
Wide Range ◽  
Plant Grown ◽  
Ft Ir ◽  
Pharmaceutical Industries ◽  
Ultrasound Assisted

Pectin, a natural bio polymer, has wide range of applications in different fields because of its gelling, stabilizing and emulsifying ability as food additive/preservative and drug carrier etc. Main objective of this study was to describe the extraction of pectin for the first time from Trachystemon orientalis L., a medicinal plant grown in black sea region of Turkey. Pectin was extracted from the plant by ultrasound assisted acid hydrolysis method. Obtained pectin was characterized by using ATR-FT-IR and TGA methods. It was observed that the plant contained 2.5% pectin (0.25 g pectin/ per 10 g dried sample). Obtained pectin was labeled as High Methyl esterified Pectin (HMP) as its methoxyl- content was found to be 80% by using titrimetric method. ATR-FT-IR and TGA images were obtained as well. It can be concluded that Trachystemon orientalis L. could be a new source for pectin production for food and pharmaceutical industries.

Ultrasound-assisted extraction of xyloglucan from apple pomace

2006 ◽  
Vol 13 (6) ◽  
pp. 511-516 ◽  
Author(s):  
Caili Fu ◽  
Haijun Tian ◽  
Quanhong Li ◽  
Tongyi Cai ◽  
Wenjuan Du
Keyword(s):  
Apple Pomace ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Phenolic Compounds ◽  
Carcinoma Cell ◽  
Biological Activities ◽  
Peanut Meal ◽  
Ultrasound Assisted Extraction ◽  
Carcinoma Cell Lines ◽  
Assisted Extraction ◽  
Phenolic Extract ◽  
Ultrasound Assisted ◽  
Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

Sign in / Sign up

Export Citation Format

Share Document