International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
“Study of Pectin from Peels of Magnifera Indica and
Artocarpus Hetrophyllus”
Dr. A.R.Lokhande#1, Dr. Kishor Sopan Wani*2, Mohd. Afsar S. Siddiqui#2
#1
Associate Professor, Department of Chemical Engineering, SSBT’s COET, Bambhori, NMU Jalgaon, India.
*2Principal, SSBT’s COET, Bambhori, NMU Jalgaon, India.
#3
Ex-B.E.Student, Department of Chemical Engineering, SSBT’s COET, Bambhori, NMU Jalgaon, India.
Abstract:Pectin is
properties. Pectin is a purified carbohydrate product
a
structural
hetero
polysaccharide,
obtained from the inner portion of the peels or rind of
commonly obtained from the peels of Mango
fruits. It consists
(Magnifera
(Artocarpus
chiefly of partially methoxylated polygalacturonic
Hetrophyllus) and finds major commercial use as a
acid. Pectin is capable of forming gels with sugar and
gelling agent and stabilizer in food industries. The
acid under suitable conditions. Pectin extracted from
mango and jackfruit peels found to be a good source
various fruit can be different in molecular structure.
of pectin with a yield of 10.33% for mango and 7.33%
The production of pectin is considered the most
for jackfruit respectively. The powder pectin was
reasonable way of utilization of the juice industry by-
studied for qualitative and quantitative analyses and
product from both economic and ecological point of
found to contain desirable methoxyl, anhydrouronic
views.
acid (AUA) contents and degree of esterification.
Pectin is a mixture of polysaccharides that makes up
Functional groups present in the pectin were
about one third of the cell wall dry substance of higher
investigated
Pectin
plants. Much smaller proportions of these substances
extracted from Mango and Jackfruit peels showed
are found in the cell walls of grasses. The highest
significantly a higher percentage of anhydrouronic
concentrations of pectin are found in the middle
acid 66.53% and 54.40% respectively. The methoxyl
lamella of cell wall, with a gradual decrease as one
content in extracted pectin of mango and jackfruit was
passes through the primary wall toward the plasma
found to be 7.812% and 4.2% useful as gelling agents.
membrane
Indica)
using
and
FTIR
Jackfruit
spectroscopy.
[1].
The
sources
of
commercial
manufacture of pectin are very limited. Gel formation
Keywords: Pectin, Polysaccharide, Polygalacturonic
acid, Mango, Jackfruit, FTIR
of pectin depends on the content of molecular size and
degree of esterification (DE). The pectin does not have
the same gelling properties due to different locations
I. Introduction
of various raw materials.
Pectin is a complex mixture of polysaccharides that
contain methylated ester of polygalacturonic acid,
which consist of chains of 300-1000 galacturonic acid
units.
It
also
contains
non-sugar
substituent,
occasionally amide groups. The presence of acetyl
group prevents gel formation with calcium ion but
provides the pectin with emulsion stabilizing
The structure of pectin is very difficult to determine
because pectin can change during isolation from
plants, storage, and processing of plant material [2]. In
addition,
impurities
can
accompany
the
main
components. At present, pectin is thought to consist
mainly of D-galacturonic acid (Gal A) units [3], joined
in chains by means of á-(1-4) glycosidic linkage.
These uronic acids have carboxyl groups, some of
which are naturally present as methyl esters and others
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International Conference on Global Trends in Engineering, Technology and Management (ICGTETM-2016)
which are commercially treated with ammonia to
purchase from local market of Jalgaon and peels were
produce carboxyl amide groups.
removed. All reagents and chemicals used were of
analytical grade. For the extraction process, ethanol,
Hydrochloric acid was purchased from SD Fine
Chemicals Mumbai, India.
III. Extraction Process:
A. Preparation of AIS (Alcohol Insoluble Solid):
The mango and jackfruit peels were washed with
distilled water. Washed peels were cut into small
pieces and were treated with ethyl alcohol at 60° C for
Fig. 1 (a) a repeating segment of pectin molecule and functional
groups: (b) carboxyl; (c) ester; (d) amide in pectin chain.
Pectin contains from a few hundred to about 1000
saccharine units in a chain-like configuration; this
corresponds to average molecular weights from about
50,000 to 150,000 Daltons. In addition to the
galacturonan segments shown in Fig. 1, neutral sugars
are also present. Rhamnose (Rha) is a minor
component of the pectin backbone and introduces a
kink into the straight chain (Fig. 2) and other neutral
sugars such as arabinose, galactose and xylose occur
in the side chains [4]. A chain of several hundred á-(14)-bonded Gal A units with a varied DE is a typical
fragment.
one hour. The mixture is kept for 15 hours at room
temperature and filter through nylon cloth. The
insoluble materials obtained are called as alcohol
insoluble solid (AIS). The AIS were dried at 60° C in
a vacuum oven, converted into powder form.[6]
B. Extraction & Purification process of Pectin:
AIS obtained from Mango/ Jackfruit was treated with
distilled water in 1:25 ratio for 1 hour with continuous
stirring at a temperature of 80OC. The mixture was
filtered; the residue obtained was again treated with
water at same condition for 20 minutes. The filtrate
contains pectin, and coagulates it by using ethanol as a
coagulating agent. In this process water used as
extraction solvent, extracted pectin called as water
extracted pectin (WEP). The pectin was coagulated
with 96% acidic alcohol. The precipitated pectin was
separated and washed with alcohol. Pectin was dried
in a vacuum oven at 60° C (R1).
The solid residue (R1) was treated with 0.5% HCl for
1 hour at 85° C with continuous stirring and the
mixture was filtered. The pectin obtained through this
Fig. 2 Schematic diagram showing how rhamnose (Rha) insertions
process is called AEP.[7]
cause kinking of galacturonic acid (GalA) chain; S = neutral sugars
[5].
The schematic preparation of Alcohol Insoluble Solid
II. Materials and Methods
(AIS) and pectin extraction was presented in following
flow diagram.
A. Materials
Two types of fresh fruits Mango (Magnifera Indica)
and Jackfruits (Artocarpus Heterophyllus) were
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C. Process Flow Sheet:
D. Process Flow Chart For Extraction Of Pectin
From Mango And Jackfruit Peel Samples:
Fig.3 Working Flow Sheet
Fig.4 Experimental Flow Chart
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IV. METHODS OF ANALYSIS
was titrated against 0.1N NaOH solution until colour
of phenol red indicator changed to pink. [11], this was
The dried pectin powder samples obtained from all
two fruit peels were characterized to the following
qualitative and quantitative tests.
referred as Titration (A).
D. Methoxyl Content:
The methoxy content was determined by using
A. Qualitative Tests
neutralized solution obtained from equivalent weight
1) Colour: This was done by visual observation with
naked eyes.
2 ) Solubility of Dry Pectin in Cold and Hot Water:
determination, (Titration A) 25ml of 0.25N NaOH was
Weighed 0.50 gm of dried pectin samples were taken
and allow stand for 30min at room temperature in a
in conical flasks which contains 10 ml of 95% ethanol
stopper flask. After stipulated time of 30min 25ml of
and further 50 ml of distilled water was added. The
0.25N HCl was added to this solution and titrated with
mixture was shaken vigorously to form a suspension
0.1N NaOH solution until color of indicator changed
which was then heated at 85-90°C for 15 min [8].
to pink. Methoxyl content is determined by the
added to the neutralized solution with vigorous stirring
3) Solubility of Pectin Solution in Cold and Hot Alkali: following formula:[12]
Weighed 1 ml of 0.1 N NaOH in conical flasks, 5ml of Methoxyl content = (ml of alkali*Normality of
pectin solution was added and the second flask was
alkali*3.1)/ (weight of sample)
heated at 85- 90°C for 10 min [9].
E. Anhydrouronic Acid (AUA) Content:
The AUA content was calculated using the values of
V. QUANTITATIVE TEST
equivalent weight and methoxyl content previously
A. Moisture Content
determined, according to following equation [11]:
Five gram of pectin sample was weighed in to crucible. %AUA= [176/z]*100
The crucible was then transferred in to a vacuum oven, Where, 176 is the molecular weight of AUA and Z =
at a temperature of 110OC + 10 O C for 1 to 1.5hr. (weight of sample (mg))/ (m eq of alkali for free acid
After completion of stipulated time the crucible was
+ m eq of alkali for methoxyl)
removed and cooled in desiccators and weighed. The
F. Degree of Esterification (DE):
process was repeated until constant weight was
The DE of extracted pectin was calculated using
obtained.[10]
following equation, applying the data from methoxyl
B. Ash Content
and anhydrouronic acid content determinations [13]:
Two gram of pectin sample was weighed in to crucible. DE % = [(176*MeO %) / (31*AUA %)]*10
The crucible was then kept in to muffle furnace which G. Yield (Percentage):
was set at a temperature of 600c for 4hrs. After 4hr the Yield of pectin is based on the gram of peel sample
crucible was removed and cooled in desiccators and
weighed. The process is repeated until constant weight
was obtained [10]
taken, and is calculated by formula as given below;
Ypec (%) = 100 (P/ Bi)
%Ash content= [(weight of sample after heating)/
Where Ypec (%) is the extracted pectin yield in
(weight of sample before heating)]*100
percent (%), P is the amount of dry pectin in g and Bi
C. Equivalent Weight
is the initial amount of fruit peel powder in gram.[14]
Weighed 1.0g of pectin sample in a conical flask and
5ml of ethanol with 1gm of NaCl was added into it
followed by 100 ml of distilled water. The solution
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Table no. 1 Qualitative test for mango and jackfruit peel pectin
VI. STRUCTURAL ANALYSIS
sample
The FTIR spectra was use to obtained information on
Parameter
Mango
Jackfruit
Color
brown
Dark brown
Solubility in
cold water
insoluble
Insoluble
Solubility in hot
water
soluble
Soluble
Solubility of
pectin
suspension in
cold alkali
Yellow
precipitate
form
Yellow
precipitate form
Solubility of
pectin
suspension in
hot alkali
Suspension
dissolved and
white
precipitate
forms
Suspension
dissolved and
white
precipitate
forms
chemical structure FTIR data were obtained using
Agilent Technology Model wavelength ranging from
650 – 4,000 cm ¹.
A. FTIR Spectra of Mango Pectin:
Fig.5 FTIR spectra of mango pectin
B. FTIR Spectra of Jackfruit Pectin:
Table No. 2 Characteristics properties of pectin from Mango
and Jackfruit peels
Characteristics
Mango Peels
Jackfruit
peels
Moisture content
8.875%
10.30%
Ash content
5.864%
7.40%
Fig.6 FTIR spectra of jackfruit pectin
Equivalent
793.6gm/mol
576gm/mol
The Fourier Transform Infrared (FTIR) spectra show
the
Weight
functional
groups
and
provide
structural
information about the extraction pectin. The major
Methoxyl
7.812%
4.20%
functional group in pectin is usually in the region
between 1000 and 2000 cm ¹ of the FTIR spectra. The
content
carbonyl bands at 1,630 – 1,650 and 1,740 – 1,760
Anhydrouronic
66.53%
54.40%
acid
Degree of
cm ¹indicate the free and esterified carboxyl groups
respectively. The increase in DE values will also
66.66%
43.83%
esterification
increase intensities and band area of esterified
carboxyl groups. This could be use to compare the
different types of pectin. No measure structural
Yield
10.33%
7.43%
difference was observed in the FTIR spectra of the
pectin sample extracted from mango, jackfruit while
comparing with standard pectin.
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environmental
point
of
view.
These
results
VII. RESULT AND DISCUSSION
demonstrate the successful extraction of pectin having
The pectin is very hydroscopic. The moisture content
many more industrial uses. The analysed properties of
of mango and jackfruit pectin in this work is reported
extracted pectin are similar to those of commercial
as 8.875% and 10.30% respectively. The ash content
pectin as reported in the literature. The mango and
of the extracted pectin in this work is found to be low
jackfruit peels found to be a good source of pectin
as 5.86% for mango and 7.4% for jackfruit [15,16].
with a yield of 10.33% for mango and 7.33% for
The yield of pectin from mango and jackfruit peels
jackfruit respectively, on dry weight basis when
powder was 10.33 % and 7.43%, the result observed
extracted using the dried powder of pectin. The
that it was nearer to literature reported by Z.U.
present work has confirmed the extract of pectin from
Rehman et, al [15]. Presence of anhydrouronic acid in
mango and jackfruit peels and their characterization
extracted from mango and jackfruit pectin was found
with the pectin powders. These two fruit peels
to be 66.53% and 54.40% respectively, this indicates
especially exhibiting desirable properties for the
the purity of pectin [16].
industrial applications.
The methoxyl contain in pectin indicates the gel
formation capacity. The methoxyl content in mango
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VIII. CONCLUSION
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