Microwave-assisted extraction and characterization of pectin from citrus fruit
wastes for commercial application

Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizing agent in the food, pharmaceutical, and cosmetic industry. In the present study, an effort has been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrus reticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE) technique using organic citric acid. Pectin extracted with MAE was characterized in terms of yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronic acid content, and degree of esterification. The extraction conditions had significant effects on physicochemical properties. The results showed that the highest amount of pectin (24.19±0.26%) was obtained from Citrus maxima. Based on DE value all pectins were categorized as low methoxy pectin (LMF). Extracted pectins were highly pure based on AUA content. Structural characterization of extracted pectin from three fruit peels by Fourier Transform Infrared (FT-IR) spectroscopy revealed that pectin has functional groups within the 1740–800 cm-1 spectral region. However, pectin extracted in this study can be used in the manufacturing of low sugar foods such as diet jams and jellies.

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Characterization of phenolic compounds from Phyllanthus emblica fruits using HPLC-ESI-TOF-MS as affected by an optimized microwave-assisted extraction

International Journal of Food Properties ◽

10.1080/10942912.2019.1583249 ◽

2019 ◽

Vol 22 (1) ◽

pp. 330-342 ◽

Cited By ~ 1

Author(s):

Yongyu Li ◽

Bingchun Guo ◽

Wenting Wang ◽

Liang Li ◽

Lili Cao ◽

...

Keyword(s):

Phenolic Compounds ◽

Phyllanthus Emblica ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Tof Ms

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Evaluation of Extracts Obtained from FruitWastes Using Different Methods

Ingeniería ◽

10.14483/23448393.16525 ◽

2020 ◽

Vol 26 (1) ◽

pp. 77-92

Author(s):

Ciliana Florez Montes ◽

Andrés Felipe Rojas González ◽

Sneyder Rodríguez Barona

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Total Phenolic ◽

Microwave Assisted Extraction ◽

Total Phenolic Compounds ◽

Grape Seeds ◽

Microwave Assisted ◽

Assisted Extraction ◽

Pharmaceutical Industries

Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

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