scholarly journals The The Effect of Concentration of Citric Acid Solution on Extraction of Pectin from Watermelon Albedo

KOVALEN ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 194-201
Author(s):  
Tifa Paramitha ◽  
Tika Paramitha
Keyword(s):  
Citric Acid ◽  
Moisture Content ◽  
Acid Solution ◽  
Functional Groups ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Raw Material ◽  
Hydroxyl Group ◽  
Main Process ◽  
Citric Acid Solution

Watermelon albedo or the white flesh of watermelon rind contains pectin with high enough content. In this study was conducted the extraction of pectin from watermelon albedo by the liquid-solid extraction method. The citric acid solution was used as a solvent with concentrations varied by 4%, 7%, and 10%. The research steps include the pretreatment of raw material, the extraction, the posttreatment of extraction, and the analysis of pectin. The pretreatment aimed to reduce water content and reduce the size of raw material. The extraction process was the main process in which pectin dissolution occurred in the citric acid solvent. Furthermore, the posttreatment of extraction aimed to obtain pectin solid with the addition of ethanol. The final step was the analysis, including pectin yield, moisture content, methoxyl content, galacturonic acid content, and pectin functional group. Based on research obtained, an increase in the concentration of citric acid increased pectin yield, methoxyl content, and galacturonic acid content. The moisture content of pectin decreased with the increasing concentration of citric acid. Pectin yield, moisture content, methoxyl content, galacturonic acid content resulted from 10% concentration of citric acid solvent are 8.356%, 19.748%, 7.029%, and 69.048%, respectively. Based on FTIR analysis, the functional groups contained in pectin are hydroxyl group, methyl group, carbonyl group, and ether group. This functional groups are main constituents of pectin structure.

scholarly journals Preparation of Graphite Oxide Containing Different Oxygen-Containing Functional Groups and the Study of Ammonia Gas Sensitivity

Sensors ◽  
2018 ◽  
Vol 18 (11) ◽  
pp. 3745 ◽  
Author(s):  
Liming Luo ◽  
Tongjiang Peng ◽  
Mingliang Yuan ◽  
Hongjuan Sun ◽  
Shichan Dai ◽  
...  
Keyword(s):  
Moisture Content ◽  
Functional Groups ◽  
Reaction Temperature ◽  
Graphite Oxide ◽  
Photoelectron Spectroscopy ◽  
Raw Material ◽  
Hydroxyl Group ◽  
Hydroxyl Groups ◽  
Gas Sensitivity ◽  
X Ray

A series of graphite oxide samples were prepared using the modified Hummers method. Flake graphite was used as the raw material and the reaction temperature of the aqueous solution was changed (0 °C, 30 °C, 50 °C, 60 °C, 70 °C, 80 °C, and 100 °C). X-ray diffraction, Fourier-transform infrared spectroscopy, Raman spectral analysis, X-ray photoelectron spectroscopy, and contact angle tests were performed to characterize the structure, chemical bonding, type, and content of oxygen-containing functional groups of the graphite oxide samples. The results showed that the type and content of each oxygen-containing functional group could be controlled by changing the reaction temperature with the addition of water. As the temperature of the system increased, the degree of oxidation of the graphite oxide samples first increased and then decreased. Too high a temperature (100 °C) of the system led to the formation of epoxy groups by the decomposition of some hydroxyl groups in the samples, causing the reduction of oxygen-containing functional groups between the graphite layers, poor hydrophilic properties, and low moisture content. When the system temperature was 50 °C, the interlayer spacing of the graphite oxide samples was at its highest, the graphite was completely oxidized (C/O = 1.85), and the oxygen-containing functional groups were mainly composed of hydroxyl groups (accounting for approximately 28.88% of the total oxygen-containing functional groups). The high content of hydroxyl and carboxyl groups had good hydrophilic ability and showed the highest moisture content. The sample at 50 °C had better sensitivity to ammonia because of its high hydroxyl group and carboxyl group content, with the sample showing an excellent profile when the ammonia concentration was 20–60 ppm.

Effect of Processing on the Soluble Carbohydrate Content of Lentils

1992 ◽  
Vol 55 (4) ◽  
pp. 301-303 ◽  
Author(s):  
CONCEPCIÓN VIDAL-VAL VERDE ◽  
JUANA FRÍAS ◽  
SERAFÍN VAL VERDE
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Sodium Bicarbonate ◽  
Lens Culinaris ◽  
Sodium Bicarbonate Solution ◽  
The Other ◽  
Raw Material ◽  
Soluble Carbohydrate ◽  
Distilled Water ◽  
Citric Acid Solution

Lentils (Lens culinaris), like other legumes, are important both nutritionally and agriculturally. Soaking of lentil drastically reduce the quantities of α-galactosides present in the raw material (45–100% reduction). Analysis of the soaking medium (distilled water, 0.1% citric acid solution, 0.07% sodium bicarbonate solution) showed that these losses could not be explained by leaching alone, since the α-galactosides in the soaking medium amounted to only 1–10% of the recorded losses. Other monosaccharides (fructose and glucose) underwent a conspicuous increase (120 and 280% respectively) after soaking. The results indicate that during the 9 h soaking period the sugars in the lentils underwent a metabolic mobilization reminiscent of the changes taking place during germination. Cooking of the soaked lentils modified the α-galactoside content only slightly. On the other hand fructose, glucose, and sucrose decreased significantly during cooking. Soaking and cooking in water led to removal of a substantial proportion of the flatulence-causing oligosaccharides.

scholarly journals Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.)

2014 ◽  
Vol 7 ◽  
pp. 102-106 ◽  
Author(s):  
Somkanta Rijal ◽  
Babita Adhikari
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Phytic Acid ◽  
Acid Content ◽  
Sodium Bicarbonate Solution ◽  
Citric Acid Solution ◽  
Phytic Acid Content ◽  
Dry Heating ◽  
Phosphorous Content ◽  
Inorganic Phosphorous

The objective of this research was to study the effect of some processing methods on phytic acid (a prominent anti-nutritive substance) and inorganic phosphorous content of the king legume soybean. The processing treatments viz. soaking and subsequent germination; kinema fermentation and heating were applied. It was observed that soaking for 12 hrs at room temperature under citric acid solution, distilled water and sodium bicarbonate solution significantly (p <0.05) lowered the phytic acid content of soybean by 7.99%, 6.38% and 7.20% respectively and also correspondingly lowered the inorganic phosphorous by 21.8%, 27.55% and 30.75% . Maximum destruction of phytic acid (35.1% reduction) occurred during germination for 120 hrs in 0.1% citric acid solution. This was further confirmed by increase of inorganic phosphorous content (196.22%) in corresponding treatments. A 46.07% significant reduction (p < 0.05) of phytic acid content over the control was noticed after 72 hrs of kinema fermentation. On the same interval, inorganic phosphorous content also significantly increased by 180%. Autoclaving was found more effective than dry heating and boiling also could reduce the phytic acid content of soybean. Autoclaving (121ºC for 15 min), dry heating (200ºC for 5 min) and boiling (100ºC for 30 min) significantly lowered (p< 0.05) soybean phytate by 20.76%, 12.84% and 14.84% respectively. In other hand, inorganic phosphorous content were increased significantly by 80.56%, 43.8% and 63.55% at the same time. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.11208   J. Food Sci. Technol. Nepal, Vol. 7 (102-106), 2012

Solubility of Phosphorus in Citric Acid Solution as an Index of Biological Availability

1979 ◽  
Vol 16 (5) ◽  
pp. 290-292 ◽  
Author(s):  
Minoru YOSHIDA ◽  
Michiyuki ISHIKAWA ◽  
Hiroki NAKAJIMA ◽  
Saburo HOTTA
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Biological Availability ◽  
Citric Acid Solution

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

scholarly journals Kinetic Study in Atmospheric Pressure Organic Acid Leaching: Shrinking Core Model versus Lump Model

Minerals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 613
Author(s):  
Kevin Cleary Wanta ◽  
Widi Astuti ◽  
Indra Perdana ◽  
Himawan Tri Bayu Murti Petrus
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Acid Leaching ◽  
Core Model ◽  
Shrinking Core Model ◽  
Citric Acid Solution ◽  
Lumped Model ◽  
Leaching Process ◽  
Shrinking Core ◽  
Simulation Results

The kinetics study has an essential role in the scale-up process because it illustrates the real phenomena of a process. This study aims to develop a mathematical model that can explain the mechanism of the leaching process of laterite ore using a low concentration of the citric acid solution and evaluate that model using the experimental data. As a raw material, this process used powder-shaped limonite laterite ores with a size of 125–150 µm. The leaching process is carried out using 0.1 M citric acid solution, F:S ratio of 1:20, and a leaching time of 2 h. The temperature parameter was varied at 303, 333, and 358 K. The experimental results showed that the higher the operating temperature, the higher the extracted nickel. The results of this experiment were used to evaluate the shrinking core kinetics model and the lumped model. The simulation results for both models show that the lumped model can provide better simulation results. Quantitatively, the percentage of errors from the shrinking core model is around 3.5 times greater than the percentage of errors from using the lumped model. This result shows that in this leaching process, the process mechanism that occurs involves the reactant diffusion step and the chemical reactions step; those steps run simultaneously.

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