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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 65-71
Extraction and characterization of a novel Terminalia pectin
Mridusmita Chaliha1, David Williams2, Heather Smyth1, Yasmina Sultanbawa1
1Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108, Australia, 2Department of Agriculture and Fisheries (DAF), Agri-Science Queensland, P.O. Box 156, Archerfield BC, QLD 4108, Australia
ABSTRACT
This study reports the investigation into pectin present in Terminalia ferdinandiana—a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products—frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 ℃. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.
KEYWORD
Terminalia, Terminalia ferdinandiana, Pectin, Degree of esterification, FT-IR
Food Science and Biotechnology 2018 ; 27(1): 65-71
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