Extraction, Characterization and Application of Three Varieties of Citrus limon L. Pectin in Jelly Product
Keywords:Pectin, Citrus limon L., Extraction, FT-IR, Jelly
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.
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