Sodium hexametaphosphate and EDTA extraction of pomelo peel pectins
1992
Vanna Tulyathan | Thanee Trakulintra | Sakda Jongkaewwattana (Chulaongkorn Univ., Bangkok (Thailand). Faculty of Science. Food Technology Dept.)
SHMP and EDTA were used as chemical aid for pectin extraction from pomelo (Citrus grandis L.) peel at various pH. Yields of pectin responded quadratically to pH of extractants. EDTA (1.0 percent-2.0 percent fwb) gave minimum yield (10.98 percent to 13.43 percent dwb) at pH 3.5. Maximum yield was obtained at pH 5.0 when extracted with SHMP (5 percent fwb). Residual ash contents were significantly (p0.01) increased with increasing pH of extractants from 2.00 to 5.00 or increasing SHMP concentration. Maximum MeO percentages and eq.wt. of pectin were obtained between pH 3.3-4.0 for EDTA extracted pectin and between pH 3.6-4.0 for SHMP extracted pectin. Jelly grades were significantly (p0.01) influenced by pH. High acidity of an extractant or high residual ash contents led to low jelly grades of pectin.
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