Turunçgil Kabuklarından Elde Edilen Pektinlerin Karakterizasyonu ve Karşılaştırılması

Abstract

Comparison and Characterization of Pectins Obtained From Citrus Peels ABSTRACTPectin is a polysaccharide that is widely used in food industry. It is a linear polymer of α(1,4) linked D-galacturonic acid units with varying degrees of methylation. In the present study, the extraction characterization and comparison of some physicochemical, structural and thermal properties of pectins from lemon, mandarin, orange and grapefruit citrus peels were determined. For the production of pectin, citrus peels were extracted in a solution of citric acid (pH 1) and extracted pectins were precipitated with ethanol. All pectins were high methoxylated while lemon and orange peel pectin had better gel strength and liquid holding capacity than the others. Orange peel pectin had higher thermal stability while lemon peel and grapefruit pectins had a more organized structure than the other pectins.

Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process

“…pectin yield was 16.45% in lemon peel, 22.09% in grapefruit peel, and 11.46% in orange peel (Güzel & Akpınar, 2017).…”

“…In the food industry, some parts of food as the peel, stem, and core, and so forth, are released to the environment as waste. The amount of waste left to the environment increases rapidly every year due to the increase in population, urbanization, and developments in industry (Güzel & Akpınar, 2017). Wastes are divided into three groups as domestic wastes, industrial wastes, and agricultural wastes according to their usage and occurrence.…”

“…In the literature, a study, Evranuz (1985) reported that the pectin ratio in the citrus group per dry substance ranged from 20–40%, followed by inflorescence of sunflower, apple pulp, sugar beet, and black radish, respectively. In another study, it was reported that pectin yield was 16.45% in lemon peel, 22.09% in grapefruit peel, and 11.46% in orange peel (Güzel & Akpınar, 2017).…”

Characteristic Properties of Pectin from Quince (Cydonia vulgaris Pers.) Extracted with Different Methods

“…Karıştırma hızının pektin verimi üzerindeki etkisi ise Şekil 1'de gösterilmiştir. Literatürde, farklı materyaller kullanılarak yapılan çözgen ekstraksiyonu ile elde edilen pektin verimlerinin; karpuz kabuğu için %15.19 [29], ejder meyvesi için %20.14 [30], nar kabuğu için %11 [31], japon ayvası için %11 [32], greyfurt kabuğu için %12.1-20.5 [33], limon kabuğu için %16.45 [22], mandalina kabuğu için %15.53 [22], portakal kabuğu için %11.46 [22], patates pulpu için %14.34 [34], kavun kabuğu için %28.98 [1], mango kabuğu için %18.80-32.14 [35]…”

“…Klasik pektin (KP)'in esterifikasyon derecesi ayvadan çözgen ekstraksiyonu ile yapılan başka bir çalışmada [23] bulunan esterifikasyon derecesine (%85.27) yakındır. Ayva pektininin metil esterifikasyon derecesi, yüksek metoksilli pektinler olan japon ayvası [32], greyfurt kabuğu [33], limon kabuğu [22], mandalina kabuğu [22], portakal kabuğu [22], mango kabuğu [35] ve ayçiçeği kafası pektinlerinden [37] yüksek bulunmuştur. Köpük stabilitesi dondurma gibi ürünlerde istenilen dokunun sağlanması için arzu edilen bir özelliktir [19].…”