scholarly journals Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening

2020 ◽  
Vol 9 (5) ◽  
pp. 67
Author(s):  
Diriisa Mugampoza ◽  
Samuel Gafuma ◽  
Peacekind Kyosaba ◽  
Richard Namakajjo
Keyword(s):  
Banana Peel ◽  
Equivalent Weight ◽  
Secondary Products ◽  
East African ◽  
Degree Of Esterification ◽  
Potential Source ◽  
Ripening Stages ◽  
Three Stages ◽  
High Degree

East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.

scholarly journals Extraction and Characterization of Pectin from Dragon Fruit (Hylocerens polyrhizus) Peel Using Different Concentration of Ammonium Oxalate

2018 ◽  
Vol 31 (1) ◽  
pp. 12-19
Author(s):  
Alia Z. Hashim
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ammonium Oxalate ◽  
Titratable Acidity ◽  
Equivalent Weight ◽  
Degree Of Esterification ◽  
Setting Times ◽  
Dragon Fruit ◽  
Soluble Solid

The study was focused on the red dragon fruit (Hylocerens polyrhizus) peel which can be used as a source of pectin .The physicochemical properties were studied moisture, protein, fat, ash, total soluble solid TSS, pH and titratable acidity TA .Using three different concentration of ammonium oxalate 0.5 ,1 ,2 gm. At pH 4.9, temperature 90 ?C, time 90 min to extract pectin. Highest yield with about 0.5 gm. Concentration ammonium oxalate was 26.64% following 23.75%, 15.88% yields at concentration 1 and 2 gm. ammonium oxalate .There were significant differences in yields at (p< 0.05). Characterization of the extracted pectin in terms of equivalent weight, methoxyl  content, degree of esterification, an hydrouronic acid AUA, Fourier-transform infrared spectroscopy FTIR, viscosity, setting times were studied. Based on the value of methoxyl content 2.54% and degree esterification pectin can be categorized as low methoxyl.

scholarly journals Physicochemical Characterization of Pectin Extracted from Six Wild Edible Fruits in Odisha, India

2020 ◽  
pp. 402-409
Author(s):  
Pragyan Aparichita Patra ◽  
Uday Chand Basak
Keyword(s):  
Food Additives ◽  
Physicochemical Characterization ◽  
Rural Livelihoods ◽  
Phyllanthus Emblica ◽  
Equivalent Weight ◽  
Climate Type ◽  
Degree Of Esterification ◽  
Citrus Medica ◽  
Wild Edible Fruits

The life of plant species flourishing in Odisha is luxuriant which is created based on its tropical climate type and assembles a remarkable extensive diversity in edible fruits. These wild edible fruits are predominantly utilized in tribal and rural livelihoods inhabiting in nearby forest regions. Despite their rich source of macronutrients, micronutrients, vitamins and antioxidants, they are often underutilized. Pectins are considered as food additives due to its natural dietary fibre consisting high proportion of galacturonic acid. The main aim of this study was to explore the pectin potential in these six wild edible fruits which might provide alternative commercialised products, value addition and favouring food security.Analysis of pectin yield and degree of esterification are considered as two important factors for marketable pectins. Equivalent weight is directly proportional to the formation of the gelling effect.In this study, highest pectin yield was recorded in Citrus medica (25.34 ± 0.77 % dry wt.) followed by Phyllanthus emblica(14.86 ± 0.40 % dry wt.) and Carissa carandas (11.94 ± 0.60 % dry wt.). To evaluate pectin suitability in food systems, characterization of extracted pectin was carried out following several parameters. The physico-chemical properties from dried pectin revealed highest degree of esterification (87.63 ± 1.33 %),equivalent weight (1516.66 ± 187.63), anhydrouronic acid (94.23± 2.67 %) and methoxyl content (14.62 ± 0.27 %) in Phyllanthus emblica whereas more moisture content of pectin was available in Citrus medica (10.35 ± 0.35 %). Our findings revealed that the methoxyl value and degree of esterification (DE) are classified as high methoxyl pectins (HMP), suitable for industrial and therapeutical applications.

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

scholarly journals Characterization of pectin from tongka langit banana peels with various extraction temperature

2021 ◽  
Vol 883 (1) ◽  
pp. 012060
Author(s):  
P Picauly ◽  
G Tetelepta
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Extraction Process ◽  
Banana Peel ◽  
Extraction Temperature ◽  
Equivalent Weight ◽  
Randomized Experimental Design ◽  
Esterification Degree ◽  
Acid Esterification

Abstract Banana peel waste can be used in the food industry as a source of pectin. Pectin can be obtained from the extraction process tongka langit banana peel. This research's objective was to characterize pectin's properties extracted from banana tongka langit peel with different extraction temperatures. A completely randomized experimental design with 3 level treatment extraction temperature of banana tongka langit peel, i.e., 80°, 85°, and 90°C, with three replicates was applied in this research. The properties evaluated, including equivalent weight, methoxyl content, galacturonate acid, esterification degree, yield, moisture content, and ash content. Result showed that equivalent weight (3104,3 mg, 1084,0 mg, and 699,8 mg), methoxyl content (3,25%, 3,87%, and 5,44%), galacturonate acid (24,56%, 38,06%, and 56,08%), esterification degree (76,02%, 57,45%, and 55,05%), moisture content (11,39%, 10,79%, and 9,85%), ash (4,42%, 5,11%, and 6,47%)), and yield (8,37%, 8,80%, and 9,20%).

scholarly journals KARAKTERISASI PEKTIN DENGAN MEMANFAATKAN LIMBAH KULIT PISANG MENGGUNAKAN METODE EKSTRAKSI

Konversi ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 21 ◽  
Author(s):  
Abubakar Tuhuloula ◽  
Lestari Budiyarti ◽  
Etha Nur Fitriana
Keyword(s):  
Solvent Extraction ◽  
Extraction Time ◽  
Banana Peel ◽  
Equivalent Weight ◽  
Degree Of Esterification ◽  
Pectin Content ◽  
High Ester

Pisang merupakan buah yang sering dikonsumsi oleh manusia, baik secara langsung setelah buahnya matang ataupun diolah menjadi makanan lain.  Di pulau Kalimantan, tanaman pisang banyak ditemukan di daerah Kalimantan Selatan. Kulit pisang biasanya hanya dibuang menjadi limbah, padahal di dalam pisang terdapat kandungan pektin sebanyak 22,4%. Pada penelitian ini dilakukan ekstraksi pektin dengan bahan dasar kulit pisang yang bertujuan untuk mengetahui jenis pisang yang banyak mengandung pektin,  pengaruh variasi waktu ekstraksi terhadap jumlah pektin yang dihasilkan serta jenis pelarut yang  menghasilkan pektin maksimum. Percobaan dilakukan memakai dua jenis pisang, yaitu pisang kepok dan pisang ambon yang dikeringkan dan diekstraksi menggunakan pelarut dengan suhu ekstraksi 80°C. Variasi waktu ekstraksi 1; 1,5 dan 2 jam, dengan pelarut HCl dan H2SO4 0,05 N. Hasil ekstraksi ditambahkan dengan etanol hingga terbentuk endapan, kemudian disaring dan di oven pada suhu 40oC selama 8 jam. Pada penelitian ini dilakukan analisa berat ekivalen, kadar metoksil, kadar galakturonat dan derajat esterifikasi. Hasil penelitian menunjukkan bahwa kombinasi waktu dan jenis pelarut terbaik untuk menghasilkan kadar pektin yang banyak, baik untuk pisang ambon maupun pisang kepok adalah ekstraksi selama 2 jam menggunakan pelarut HCl dengan kadar sebesar 14,90% untuk pisang ambon dan 10,96% untuk pisang kepok. Pektin yang dihasilkan memiliki berat ekivalen 666,67–793,65;bermetoksil rendah, yaitu 3,53%-4,34% dengan kadar galakturonat 45,06%-48,05%,termasuk pektin ester rendah dengan derajat esterifikasi 43,61%-49,23% dan termasuk pektin ester tinggi dengan derajat esterifikasi sebesar 51,28%-52,09%. Keywords: kulit pisang, pektin, ekstraksi Banana is a fruit that is often consumed by humans, either directly after the fruit riped or processed into other foods. On the island of Borneo, banana plants are mostly found in South Kalimantan. Discarded banana peels usually only become a waste, but there is pectin content as much as 22.4% in the banana. In this research, the extraction of pectin with a banana peels ingredients that aims to determine the types of bananas that contain lots of pectin, the influence of variations time extraction in the amount of pectin produced and the type of solvent that produces maximum pectin. The experiments were conducted using two types of bananas, the banana peel of Ambons and Kepok dried and extracted using solvent extraction with a temperature of 80 ° C. Variation extraction time are 1; 1.5 and 2 hours, the solvent  are HCl and H2SO4 0.05 N. Extracted product added with ethanol to precipitate formed, then its filtered and dried in the oven at a temperature of 40 ° C for 8 hours. In this research, the product being analysis of equivalent weight, grade metocsil, galacturonate levels and the degree of esterification. The results showed that the combination of time and the type of solvent to generate a lot of pectin levels, both for banana Ambon and banana Kepok, was extracted for 2 hours using HCl solvent which is content of 14.90% for bananas Ambon and 10.96%  for bananas Kepok .The pectin that produced has an equivalent weight of 666.67 to 793.65; low metoksil grade of 3.53% -4.34%; with galacturonate levels about 45.06% -48.05%, including low ester pectin with a degree of esterification 43.61 % -49.23% and included a high ester pectin with a degree of esterification of 51.28% -52.09% Keywords: banana peel, pectin, ekstraction

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

Characterization of RF Sputtered ZnO Piezoelectric Films Using Transmission Electron Microscope

1975 ◽  
Vol 33 ◽  
pp. 86-87
Author(s):  
Kemining W. Yeh ◽  
Richard S. Muller ◽  
Wei-Kuo Wu ◽  
Jack Washburn
Keyword(s):  
Integrated Circuit ◽  
Acoustic Waves ◽  
New Technology ◽  
Surface Acoustic Waves ◽  
Electromechanical Properties ◽  
Leading Role ◽  
Saw Devices ◽  
Transmission Electron ◽  
High Degree

Considerable and continuing interest has been shown in the thin film transducer fabrication for surface acoustic waves (SAW) in the past few years. Due to the high degree of miniaturization, compatibility with silicon integrated circuit technology, simplicity and ease of design, this new technology has played an important role in the design of new devices for communications and signal processing. Among the commonly used piezoelectric thin films, ZnO generally yields superior electromechanical properties and is expected to play a leading role in the development of SAW devices.

scholarly journals New Insights on the Zeugodacus cucurbitae (Coquillett) Bacteriome

2021 ◽  
Vol 9 (3) ◽  
pp. 659
Author(s):  
Elias Asimakis ◽  
Panagiota Stathopoulou ◽  
Apostolis Sapounas ◽  
Kanjana Khaeso ◽  
Costas Batargias ◽  
...  
Keyword(s):  
Relative Abundance ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Mutual Exclusion ◽  
Bacterial Composition ◽  
Operational Taxonomic Units ◽  
Host Diet ◽  
Dominant Bacteria ◽  
High Degree

Various factors, including the insect host, diet, and surrounding ecosystem can shape the structure of the bacterial communities of insects. We have employed next generation, high-throughput sequencing of the 16S rRNA to characterize the bacteriome of wild Zeugodacus (Bactrocera) cucurbitae (Coquillett) flies from three regions of Bangladesh. The tested populations developed distinct bacterial communities with differences in bacterial composition, suggesting that geography has an impact on the fly bacteriome. The dominant bacteria belonged to the families Enterobacteriaceae, Dysgomonadaceae and Orbaceae, with the genera Dysgonomonas, Orbus and Citrobacter showing the highest relative abundance across populations. Network analysis indicated variable interactions between operational taxonomic units (OTUs), with cases of mutual exclusion and copresence. Certain bacterial genera with high relative abundance were also characterized by a high degree of interactions. Interestingly, genera with a low relative abundance like Shimwellia, Gilliamella, and Chishuiella were among those that showed abundant interactions, suggesting that they are also important components of the bacterial community. Such knowledge could help us identify ideal wild populations for domestication in the context of the sterile insect technique or similar biotechnological methods. Further characterization of this bacterial diversity with transcriptomic and metabolic approaches, could also reveal their specific role in Z. cucurbitae physiology.

scholarly journals Genomic Tackling of Human Satellite DNA: Breaking Barriers through Time

2021 ◽  
Vol 22 (9) ◽  
pp. 4707
Author(s):  
Mariana Lopes ◽  
Sandra Louzada ◽  
Margarida Gama-Carvalho ◽  
Raquel Chaves
Keyword(s):  
Human Genome ◽  
Satellite Dna ◽  
Repetitive Sequences ◽  
Nucleotide Composition ◽  
Genomic Component ◽  
Genomic Studies ◽  
Human Genomic ◽  
Definition Of ◽  
High Degree

(Peri)centromeric repetitive sequences and, more specifically, satellite DNA (satDNA) sequences, constitute a major human genomic component. SatDNA sequences can vary on a large number of features, including nucleotide composition, complexity, and abundance. Several satDNA families have been identified and characterized in the human genome through time, albeit at different speeds. Human satDNA families present a high degree of sub-variability, leading to the definition of various subfamilies with different organization and clustered localization. Evolution of satDNA analysis has enabled the progressive characterization of satDNA features. Despite recent advances in the sequencing of centromeric arrays, comprehensive genomic studies to assess their variability are still required to provide accurate and proportional representation of satDNA (peri)centromeric/acrocentric short arm sequences. Approaches combining multiple techniques have been successfully applied and seem to be the path to follow for generating integrated knowledge in the promising field of human satDNA biology.

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