Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao)

Ramli, Nazaruddin; Asmawati,

doi:10.5897/ajfs11.107

Cited by 27 publications

(16 citation statements)

References 25 publications

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“…Pectins are present in both SDF and IDF in the form of high methoxyl pectins for the former and low methoxyl pectins for the latter [17]. CBS pectin is sometimes considered a "low quality pectin" when compared to other commercial pectins [51,81] and is present in lower concentrations than that of citrus or apples (about 9% against 15% and 30% dry weight, respectively) [50]. However, optimizations for the pectin extraction process from CBS have been proposed [49,82].…”

Section: Dietary Fibermentioning

confidence: 99%

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

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Section: Dietary Fibermentioning

confidence: 99%

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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“…The variation of Eq.wt. might be also dependent upon the amount of free acid (Nazaruddin, 2011). Eq.wt.…”

Section: Effect Of Extraction Condition On Eqwtmentioning

confidence: 99%

“…The major raw materials used for the production of commercially acceptable pectins are citrus peel and apple pomace (May, 1990). Other sources include sugar beet residues (Yapo and Koffi, 2013), cacao husks (Theobroma cacao L.) (Nazaruddin, 2011), red dragon fruit (Hylocereus polyrhizus) (Woo et al, 2010), Kaffir Lime (citrus hustrix) (Shaha et al, 2013), chicory roots (Chicorium intybus L.) (Robert et al, 2006), mango peels (Koubala et al, 2008). However, most of these could not satisfy the industrial requirements which include high yields, best quality gels and functionality (Daniel et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Pectin from ripe peels of mango cultivars

Nahar

Haque

Nada

et al. 2017

Bangladesh J. Sci. Ind. Res.

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The present study focused on the influence of different extraction conditions of pectin isolated from ripe mango peel of four Bangladeshi mango varieties (Amrapali, Fazlee, Langra & Kharsapat). The correlation between biochemical properties and protein content were also observed. Five different extraction conditions were applied where the optimum conditions for highest yield and purity were H2SO4-(NH4)2SO4 buffer /pH 1.5 /80 °C /1h /Amrapali and Tem. 99.8 °C/ HCl-NaOH buffer/ pH1.5/ 1h/ Amrapali respectively. The best source among four varieties was Langra as it contained highest purity (AUA, 72.27±0.03%) under a specific condition. The best extractant was HCl-NaOH buffer as the pectin extracting with it contained minimum impurity (3.10±0.06). This study also showed that pectin from Amrapali contained both Low and High Methoxyl pectin with the same extraction condition other than extractant. The proximate, elementary, microbiological, spectroscopical and structural investigations were also conducted in this study.Bangladesh J. Sci. Ind. Res. 52(3), 229-238, 2017

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“…The high equivalent weight obtained in this work is important due to that a higher equivalent weight is associated to a greater ability for pectin gel formation [52,53]. The equivalent weight is related to the amount of not esterified galacturonic acids in the molecular chains of pectin, which means that at higher esterification degree, the equivalent weight will increase and the free acid content will decrease [54]. The obtained value for the equivalent weight could be explained not only by the high DE of the pectin but by the use of citric acid, that is less aggressive than the acids that are traditionally used for pectin extraction [33].…”

Section: Chemical and Physicochemical Parametersmentioning

confidence: 84%

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Valdivia-Rivera¹,

Herrrera-Pool²,

Ayora-Talavera³

et al. 2021

Preprint

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The effect of temperature (60, 70, 80 and 90 ºC) and time (30, 45, 60, 75 and 90 min) on citric acid extraction of Haden mango ( Mangifera indica L . cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: 1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; 2) thermodynamic, obtaining activation energies, enthalpies, entropies and Gibbs free energies for each stage of the process; 3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses) and; 4) economical, of the pectin with the highest yield. The mango Haden peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00 %), regular galacturonic acid content (71.57 ± 1.26 %), low protein (0.83 ± 0.05 %) and high ash (3.53 ± 0.02 %) content, low mean viscometric molecular weight (55.91 kDa) and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food, pharmaceutical and environmental applications such as delivery system, gelling agent or as an emulsifier.Statement of NoveltyThe novelty of this work lies in the valorization of an agro-industrial waste (Haden mango peel) through the kinetic, thermodynamic, physicochemical, and economic characterization of a product obtained (pectin). This work contributes to laying the groundwork for an industrial scale-up for pectin production in a mango processing industry.

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Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao)

Cited by 27 publications

References 25 publications

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Pectin from ripe peels of mango cultivars

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

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