Extraction, Characterisation and Application of Pectin from Indian Mango (Mangifera indica) Peels
Geraldine Gantioque1, Ma. Cristina Gragasin2, Darene Cargo1, Ming Vincent Dela Cruz1, Jerald Puza1
1Central Luzon State University, Dept. of Food Science and Technology, Philippines
A valuable by-product that can be obtained from fruit wastes is pectin. This study focuses on the extraction, isolation and characterisation of pectin from Indian mango (Mangifera indica L.) peels based on their degree of ripening. Dried peels from Indian mangoes were obtained by drying the fresh peels at 60°C for a couple of hours depending on the volume being dried. To extract pectin, dried peels were cooked in acidified water (pH 2) for 1h, filtered using satin cloth to obtain pectic liquor, and precipitated in 95 % ethyl alcohol for 12h. The extracted pectin was dried for 1h at 105°C and pulverised using mortar and pestle. Physical properties (colour, pH, % moisture content, viscosity and total soluble solids) and chemical characteristics (% methoxyl content, % degree of esterification, % galacturonic acid, setting time and temperature and gel grade) of produced pectin were analyzed. The resulting Indian mango peel pectin was applied in a yogurt for sensory evaluation in comparison to Carabao mango peels (control).
Keywords: Galacturonic acid, indian mango peels, methoxyl content, pectin extraction
Contact Address: Geraldine Gantioque, Central Luzon State University, Dept. of Food Science and Technology, College of Home Science and Industry, Central Luzon State University, 3120 Science City of Munoz, Philippines, e-mail: geraldine.gantioquegmail.com