High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel
Pectin from different fractions of dragon fruit (Hylocereus polyrhizus) peel was extracted using 1% citric acid and the physico-chemical characteristics of the pectin were studied. The highest pectin yield (26.38% on dry weight basis) was obtained from fresh inner layer of the peel when extraction w...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/37857/ http://psasir.upm.edu.my/id/eprint/37857/1/High%20methoxyl%20pectin%20from%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20peel.pdf |
| _version_ | 1848848718972846080 |
|---|---|
| author | Syed Muhammad, Sharifah Kharidah Mohd Zahari, Nur Izalin Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Bakar, Jamilah |
| author_facet | Syed Muhammad, Sharifah Kharidah Mohd Zahari, Nur Izalin Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Bakar, Jamilah |
| author_sort | Syed Muhammad, Sharifah Kharidah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Pectin from different fractions of dragon fruit (Hylocereus polyrhizus) peel was extracted using 1% citric acid and the physico-chemical characteristics of the pectin were studied. The highest pectin yield (26.38% on dry weight basis) was obtained from fresh inner layer of the peel when extraction was carried out at temperature: 73 °C, time: 67 min, pH: 2.03, and sample to citric acid ratio: 1:4 (w/v). The pectin also demonstrated the highest degree of esterification (63.74%) when compared with pectin from other fractions of the dragon fruit peel investigated in this study. The calculated degree of esterification confirmed that the extracted pectin is a high methoxyl pectin. The molecular weight of the pectin determined using size exclusion chromatography was 0.88 × 105 Da. Monosaccharide composition determined using high performance liquid chromatography revealed that the pectin was predominantly constituted of galacturonic acid (39.11%), followed by moderate concentrations of mannose, rhamnose, galactose, glucose and minor amounts of xylose and arabinose. The pectin exhibited Newtonian behaviour at concentrations of 0.5% and 1.0%, and pseudoplastic behaviour at concentrations of 2.0% and 3.0%. Although the viscosity of the dragon fruit peel pectin was lower than that of commercial apple and citrus pectins, it can be used as a functional and health ingredient in low viscous foods and beverages. |
| first_indexed | 2025-11-15T09:38:58Z |
| format | Article |
| id | upm-37857 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:38:58Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-378572020-04-15T16:50:46Z http://psasir.upm.edu.my/id/eprint/37857/ High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel Syed Muhammad, Sharifah Kharidah Mohd Zahari, Nur Izalin Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Bakar, Jamilah Pectin from different fractions of dragon fruit (Hylocereus polyrhizus) peel was extracted using 1% citric acid and the physico-chemical characteristics of the pectin were studied. The highest pectin yield (26.38% on dry weight basis) was obtained from fresh inner layer of the peel when extraction was carried out at temperature: 73 °C, time: 67 min, pH: 2.03, and sample to citric acid ratio: 1:4 (w/v). The pectin also demonstrated the highest degree of esterification (63.74%) when compared with pectin from other fractions of the dragon fruit peel investigated in this study. The calculated degree of esterification confirmed that the extracted pectin is a high methoxyl pectin. The molecular weight of the pectin determined using size exclusion chromatography was 0.88 × 105 Da. Monosaccharide composition determined using high performance liquid chromatography revealed that the pectin was predominantly constituted of galacturonic acid (39.11%), followed by moderate concentrations of mannose, rhamnose, galactose, glucose and minor amounts of xylose and arabinose. The pectin exhibited Newtonian behaviour at concentrations of 0.5% and 1.0%, and pseudoplastic behaviour at concentrations of 2.0% and 3.0%. Although the viscosity of the dragon fruit peel pectin was lower than that of commercial apple and citrus pectins, it can be used as a functional and health ingredient in low viscous foods and beverages. Elsevier 2014-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37857/1/High%20methoxyl%20pectin%20from%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20peel.pdf Syed Muhammad, Sharifah Kharidah and Mohd Zahari, Nur Izalin and Gannasin, Sri Puvanesvari and Mohd Adzahan, Noranizan and Bakar, Jamilah (2014) High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocolloids, 42 (pt.2). pp. 289-297. ISSN 0268-005X; ESSN: 1873-7137 10.1016/j.foodhyd.2014.03.021 |
| spellingShingle | Syed Muhammad, Sharifah Kharidah Mohd Zahari, Nur Izalin Gannasin, Sri Puvanesvari Mohd Adzahan, Noranizan Bakar, Jamilah High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title | High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title_full | High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title_fullStr | High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title_full_unstemmed | High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title_short | High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel |
| title_sort | high methoxyl pectin from dragon fruit (hylocereus polyrhizus) peel |
| url | http://psasir.upm.edu.my/id/eprint/37857/ http://psasir.upm.edu.my/id/eprint/37857/ http://psasir.upm.edu.my/id/eprint/37857/1/High%20methoxyl%20pectin%20from%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20peel.pdf |