Extraction, Characterization and Application of Three Varieties of Citrus limon L. Pectin in Jelly Product
Keywords:
Pectin, Citrus limon L., Extraction, FT-IR, JellyAbstract
In this study, pectin was extracted from the local varieties of Citrus limon L. including ginger lemon, cardamom lemon and China lemon by using organic tartaric acid and 95% ethanol and characterized regarding yield, moisture content, ash content, pH, equivalent weight, methoxyl content, anhydrouronic acid (AUA) content, degree of esterification, solubility and Fourier transform infrared (FT-IR) spectroscopy. The extracted pectin was also applied to produce pineapple jelly in a laboratory scale and analyzed. The highest yield of pectin was extracted from China lemon and the lowest yield was from ginger lemon and the yield of cardamom lemon was in between. The results also indicated that only cardamom lemon produced high methoxyl pectin, while the other two produced low methoxyl pectin. They can be also classified as highly pure pectin according to their high AUA content and low ash content. Moreover, FT-IR spectroscopy was used for the confirmation of structural characterization of pectin and no significant difference was found in the pectin structure. The extracted pectin samples were applied in pineapple jelly and that was analyzed by comparing with a commercial pineapple jelly. Although commercial pineapple jelly obtained the highest overall acceptability, pineapple jelly made from cardamom lemon pectin also obtained a good score. Therefore, pectin which was extracted from the local varieties of Citrus limon L. can be used as an effective food additive in jelly product.
References
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Bartolomeu, G., Pinheiro, A.C., Carneiro-Da-Cunha, M.G. and Vicente, A.A. 2012. Development and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on “Tommy Atkins” mangoes. Journal of Food Engineering. 110(3): 457–464. https://doi.org/10.1016/j.jfoodeng.2011.12.021
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. https://doi.org/10.1590/S1516-89132005000200013
Chan, S.Y. and Choo, W.S. 2013. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry. 141(4): 3752–3758. https://doi.org/10.1016/j.foodchem.2013.06.097
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Fishman, M.L., Pfeffer, P.E., Barford, R.A. and Doner, L.W. 1984. Studies of Pectin Solution Properties by High-Performance Size Exclusion Chromatrography. Journal of Agricultural and Food Chemistry. 32(2): 372–378. https://doi.org/10.1021/jf00122a048
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Kumar, A. and Chauhan, G.S. 2010. Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor. Carbohydrate Polymers. 82(2): 454–459. https://doi.org/10.1016/j.carbpol.2010.05.001
Leong, C.M., Noranizan, M.A., Kharidah, M. and Choo, W.S. 2016. Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids. International Food Research Journal. 23(3).
Madhav, A. and Pushpalatha, P.B. 2002. Characterization of Pectin Extracted From Different Fruit Wastes. Journal of Tropical Agriculture. 40: 53–55.
Maran, J.P. and Priya, B. 2015. Ultrasound-assisted extraction of pectin from sisal waste. Carbohydrate Polymers. 115: 732–738. https://doi.org/10.1016/j.carbpol.2014.07.058
Mohamadzadeh, J., Sadeghi-Mahoonak, A.R., Yaghbani, M. and Aalami, M. 2010. Extraction of pectin from sunflower head residues of selected iranian cultivars. World Applied Science Journal.
Nazaruddin, R. 2011. Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao). African Journal of Food Science. 5(5): 790–798. https://doi.org/10.5897/AJFS11.107
Owens, H.S. 1952. Methods used at Western Regional Research Laboratory for extraction of pectic materials. USDA Bur Agric Ind Chem, 9.
Pasandide, B., Khodaiyan, F., Mousavi, Z.E. and Hosseini, S.S. 2017. Optimization of aqueous pectin extraction from Citrus medica peel. Carbohydrate Polymers. 178: 27–33. https://doi.org/10.1016/j.carbpol.2017.08.098
Patil, M.M., Kalse, E.S.B. and Sawant, E.A.A. 2013. Preparation of guava jam blended with sapota. Agricultural Engineering International: CIGR Journal. 15(1): 167–172.
Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K. and Sridhar, R. 2014. Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers. 101(1): 786–791. https://doi.org/10.1016/j.carbpol.2013.09.062
Ranganna, S. 1995. Handbook of analysis and quality control for fruits and vegetable. New Delhi: Mc Graw Hill Publishers.
Rha, H.J., Bae, I.Y., Lee, S., Yoo, S.H., Chang, P.S. and Lee, H.G. 2011. Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation. Food Hydrocolloids. 25(3): 545–548. https://doi.org/10.1016/j.foodhyd.2010.08.010
Roberts, K. 1990. Structures at the plant cell surface. Current Opinion in Cell Biology. 2(5): 920–928. https://doi.org/10.1016/0955-0674(90)90093-T
Roy, M.C., Alam, M., Saeid, A., Das, B.C., Mia, M.B., Rahman, M.A. and Ahmed, M. 2018. Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage. Journal of Food Processing and Preservation. 42(1): 1–9. https://doi.org/10.1111/jfpp.13411
Santos, J.D.G., Espeleta, A.F., Branco, A. and De Assis, S.A. 2013. Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers. 92(2): 1997–2001. https://doi.org/10.1016/j.carbpol.2012.11.089
Shen, F., Yuan, H., Pang, Y., Chen, S., Zhu, B., Zou, D. and Li, X. 2013. Performances of anaerobic co-digestion of fruit and vegetable waste (FVW) and food waste (FW): Single-phase vs. two-phase. Bioresource Technology. 144: 80–85. https://doi.org/10.1016/j.biortech.2013.06.099
Singh, R. 2002. Hand book of Analysis of quality control for fruit and vegetable products. Tata Me GrawHill pub. Co. Ltd. (2nd ed.). New Delhi.
Sotanaphun, U., Chaidedgumjorn, A., Kitcharoen, N., Satiraphan, M., Asavapichayont, P. and Sriamornsak, P. 2012. Preparation of Pectin from Fruit Peel of Citrus maxima. Silpakorn University Science and Technology Journal. 6(1): 42–48.
Suhaila, M. and Zahariah, H. 1995. Extraction and characterisation of pectin from various tropical agrowastes. ASEAN Food Journal. 2: 43–50.
Sundar Raj, A.A., Rubila, S., Jayabalan, R. and Ranganathan, T.V. 2012. A review on pectin: Chemistry due to general properties of pectin and its pharmaceutical uses. Scientific Reports, 1.
Thakur, B.R., Singh, R.K. and Handa, A.K. 1997. Chemistry and Uses of Pectin - A Review. Critical Reviews in Food Science and Nutrition. 37(1): 47–73. https://doi.org/10.1080/10408399709527767
Wang, X., Chen, Q. and Lü, X. 2014. Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids. 38: 129–137. https://doi.org/10.1016/j.foodhyd.2013.12.003
Yapo, B.M., Robert, C., Etienne, I., Wathelet, B. and Paquot, M. 2007. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry. 100(4): 1356–1364. https://doi.org/10.1016/j.foodchem.2005.12.012
Yeoh, S., Shi, J. and Langrish, T.A.G. 2008. Comparisons between different techniques for water-based extracted of pectin from orange peels. Desalination. 218(September 2006): 229–237. https://doi.org/10.1016/j.desal.2007.02.018
Zhao, J., Wei, T., Wei, Z., Yuan, F. and Gao, Y. 2015. Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion. Food Hydrocolloids. 44: 443–452. https://doi.org/10.1016/j.foodhyd.2014.10.025
Aina, V.O., Barau, M.M., Mamman, O. A., Zakari, A., Haruna, H., Hauwa Umar, M.S. and Abba, Y.B. 2012. Extraction and Characterization of Pectin from Peels of Lemon (Citrus limon), Grape Fruit (Citrus paradisi) and Sweet Orange (Citrus sinensis). British Journal of Pharmacology and Toxicology. 3(6): 259–262.
Akubor, P.I. 1996. The suitability of African bush mango juice for wine production. Plant Foods for Human Nutrition (Dordrecht, Netherlands). 49(3): 213–219. https://doi.org/10.1007/BF01093217
AOAC. 2000. Official Methods of Analysis of AOAC International. Gaithersburg MA, USA: Association of Official Analytical chemist. https://doi.org/10.1007/978-3-642-31241-0
Azad, A.K.M. 2014. Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening. Journal of Food and Nutrition Sciences. 2(2): 30. https://doi.org/10.11648/j.jfns.20140202.12
Bagde, P.P., Dhenge, S. and Bhivgade, S. 2017. Extraction of Pectin from Orange Peel and Lemon Peel. International Journal of Engineering Technology Science and Research. 4(3): 1–7. https://doi.org/10.15680/IJIRSET.2017.0609142
Bagherian, H., Zokaee Ashtiani, F., 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(11–12): 1237–1243. https://doi.org/10.1016/j.cep.2011.08.002
Bartolomeu, G., Pinheiro, A.C., Carneiro-Da-Cunha, M.G. and Vicente, A.A. 2012. Development and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on “Tommy Atkins” mangoes. Journal of Food Engineering. 110(3): 457–464. https://doi.org/10.1016/j.jfoodeng.2011.12.021
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. https://doi.org/10.1590/S1516-89132005000200013
Chan, S.Y. and Choo, W.S. 2013. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry. 141(4): 3752–3758. https://doi.org/10.1016/j.foodchem.2013.06.097
Desrosier, N.W. 1977. Elements of Food Technology. Westport, Connecticut.: AVI Publishing Co. Inc. Devi, W.E., Shukla, R.N., Abraham, A., Jarpula, S. and Kaushik, U. 2014. Optimized extraction condition and characterization of pectin from orange peel. International Journal of Research in Engineering and Advanced Technology. 2(2).
Fishman, M.L., Pfeffer, P.E., Barford, R.A. and Doner, L.W. 1984. Studies of Pectin Solution Properties by High-Performance Size Exclusion Chromatrography. Journal of Agricultural and Food Chemistry. 32(2): 372–378. https://doi.org/10.1021/jf00122a048
Food Chemical Codex. 1996. Committee on Food Chemicals Codex. Food and Nutrition Board, Institute of Medicine, National Academy of Sciences. Washington, DC.: National Academy Press.
Gnanasambandam, R. and Proctor, A. 2000. Determination of pectin degree of esterication by diffuse reflectance Fourier transform infrared spectroscopy. Food Chemistry. 68: 327–332. https://doi.org/10.1016/S0308-8146(99)00191-0
Inngjerdingen, K.T., Patel, T.R., Chen, X., Kenne, L., Allen, S., Morris, G.A. and Paulsen, B.S. 2007. Immunological and structural properties of a pectic polymer from Glinus oppositifolius. Glycobiology. 17(12): 1299–1310. https://doi.org/10.1093/glycob/cwm088
Ismail, N.S.M., Ramli, N., Hani, N.M. and Meon, Z. 2012. Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana. 41(1): 41–45. https://doi.org/10.3303/CET1756135
Jackson, C.L., Dreaden, T.M., Theobald, L.K., Tran, N.M., Beal, T.L., Eid, M. and Mohnen, D. 2007. Pectin induces apoptosis in human prostate cancer cells: correlation of apoptotic function with pectin structure. Glycobiology. 17(8): 805–819. https://doi.org/cwm054 [pii]\r10.1093/glycob/cwm054
Kalapathy, U. and Proctor, A. 2001. Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chemistry. 73(4): 393–396. https://doi.org/10.1016/S0308-8146(00)00307-1
Koubala, B.B., Kansci, G., Mbome, L.I., Crépeau, M.J., Thibault, J.F. and Ralet, M.C. 2008. Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels. Food Hydrocolloids. 22(7): 1345–1351. https://doi.org/10.1016/j.foodhyd.2007.07.005
Kozarski, M., Klaus, A., Nikšić, M., Vrvić, M. M., Todorović, N., Jakovljević, D., and Van Griensven, L.J.L.D. 2012. Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor. Journal of Food Composition and Analysis. 26(1–2): 144–153. https://doi.org/10.1016/j.jfca.2012.02.004
Kumar, A. and Chauhan, G.S. 2010. Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor. Carbohydrate Polymers. 82(2): 454–459. https://doi.org/10.1016/j.carbpol.2010.05.001
Leong, C.M., Noranizan, M.A., Kharidah, M. and Choo, W.S. 2016. Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids. International Food Research Journal. 23(3).
Madhav, A. and Pushpalatha, P.B. 2002. Characterization of Pectin Extracted From Different Fruit Wastes. Journal of Tropical Agriculture. 40: 53–55.
Maran, J.P. and Priya, B. 2015. Ultrasound-assisted extraction of pectin from sisal waste. Carbohydrate Polymers. 115: 732–738. https://doi.org/10.1016/j.carbpol.2014.07.058
Mohamadzadeh, J., Sadeghi-Mahoonak, A.R., Yaghbani, M. and Aalami, M. 2010. Extraction of pectin from sunflower head residues of selected iranian cultivars. World Applied Science Journal.
Nazaruddin, R. 2011. Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao). African Journal of Food Science. 5(5): 790–798. https://doi.org/10.5897/AJFS11.107
Owens, H.S. 1952. Methods used at Western Regional Research Laboratory for extraction of pectic materials. USDA Bur Agric Ind Chem, 9.
Pasandide, B., Khodaiyan, F., Mousavi, Z.E. and Hosseini, S.S. 2017. Optimization of aqueous pectin extraction from Citrus medica peel. Carbohydrate Polymers. 178: 27–33. https://doi.org/10.1016/j.carbpol.2017.08.098
Patil, M.M., Kalse, E.S.B. and Sawant, E.A.A. 2013. Preparation of guava jam blended with sapota. Agricultural Engineering International: CIGR Journal. 15(1): 167–172.
Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K. and Sridhar, R. 2014. Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers. 101(1): 786–791. https://doi.org/10.1016/j.carbpol.2013.09.062
Ranganna, S. 1995. Handbook of analysis and quality control for fruits and vegetable. New Delhi: Mc Graw Hill Publishers.
Rha, H.J., Bae, I.Y., Lee, S., Yoo, S.H., Chang, P.S. and Lee, H.G. 2011. Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation. Food Hydrocolloids. 25(3): 545–548. https://doi.org/10.1016/j.foodhyd.2010.08.010
Roberts, K. 1990. Structures at the plant cell surface. Current Opinion in Cell Biology. 2(5): 920–928. https://doi.org/10.1016/0955-0674(90)90093-T
Roy, M.C., Alam, M., Saeid, A., Das, B.C., Mia, M.B., Rahman, M.A. and Ahmed, M. 2018. Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage. Journal of Food Processing and Preservation. 42(1): 1–9. https://doi.org/10.1111/jfpp.13411
Santos, J.D.G., Espeleta, A.F., Branco, A. and De Assis, S.A. 2013. Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers. 92(2): 1997–2001. https://doi.org/10.1016/j.carbpol.2012.11.089
Shen, F., Yuan, H., Pang, Y., Chen, S., Zhu, B., Zou, D. and Li, X. 2013. Performances of anaerobic co-digestion of fruit and vegetable waste (FVW) and food waste (FW): Single-phase vs. two-phase. Bioresource Technology. 144: 80–85. https://doi.org/10.1016/j.biortech.2013.06.099
Singh, R. 2002. Hand book of Analysis of quality control for fruit and vegetable products. Tata Me GrawHill pub. Co. Ltd. (2nd ed.). New Delhi.
Sotanaphun, U., Chaidedgumjorn, A., Kitcharoen, N., Satiraphan, M., Asavapichayont, P. and Sriamornsak, P. 2012. Preparation of Pectin from Fruit Peel of Citrus maxima. Silpakorn University Science and Technology Journal. 6(1): 42–48.
Suhaila, M. and Zahariah, H. 1995. Extraction and characterisation of pectin from various tropical agrowastes. ASEAN Food Journal. 2: 43–50.
Sundar Raj, A.A., Rubila, S., Jayabalan, R. and Ranganathan, T.V. 2012. A review on pectin: Chemistry due to general properties of pectin and its pharmaceutical uses. Scientific Reports, 1.
Thakur, B.R., Singh, R.K. and Handa, A.K. 1997. Chemistry and Uses of Pectin - A Review. Critical Reviews in Food Science and Nutrition. 37(1): 47–73. https://doi.org/10.1080/10408399709527767
Wang, X., Chen, Q. and Lü, X. 2014. Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids. 38: 129–137. https://doi.org/10.1016/j.foodhyd.2013.12.003
Yapo, B.M., Robert, C., Etienne, I., Wathelet, B. and Paquot, M. 2007. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry. 100(4): 1356–1364. https://doi.org/10.1016/j.foodchem.2005.12.012
Yeoh, S., Shi, J. and Langrish, T.A.G. 2008. Comparisons between different techniques for water-based extracted of pectin from orange peels. Desalination. 218(September 2006): 229–237. https://doi.org/10.1016/j.desal.2007.02.018
Zhao, J., Wei, T., Wei, Z., Yuan, F. and Gao, Y. 2015. Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion. Food Hydrocolloids. 44: 443–452. https://doi.org/10.1016/j.foodhyd.2014.10.025
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Published
2018-11-15
How to Cite
Sikder, Md Belal Hossain, and Shakif Ahmed. 2018. “Extraction, Characterization and Application of Three Varieties of Citrus Limon L. Pectin in Jelly Product”. Food and Applied Bioscience Journal 7 (1):31-50. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/137356.
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Food Processing and Engineering
