Extraction of Pectin from Citron (citrus medica) and Its Utilization in Jam Making
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Date
2018
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Addis Ababa University
Abstract
This study aimed to extract pectin from citron fruits whole parts (the edible and the peel parts)
and its utilization in the production of (citron and pumpkin) blended jams. Pectin was extracted
from citron using conventional and non-conventional (microwave extraction) methods. In
conventional method, maximum yield of 24.55% of pectin was obtained with at temperature
90◦C, 2hour extraction, and 350ml solvent volume. Whereas in microwave extraction method,
was used for different time interval maximum yield of 39.22% of pectin was obtained by 1M
citric acid solvent and 6min. Quality of microwave extracted pectin was determined in respect of
methoxyl and galacturonic acid contents, degree of esterification, equivalent weight, solubility
and color. The equivalent weight of pectin isolated from citron fruit using citric acid and
acidified distilled water with 10% nitric acid as reagents contained 158.35 and 897.1
respectively. The percent methoxyl content of isolated pectin showed higher by using acidified
distilled water. The percent galacturonic acid of isolated pectin was found to be higher by using
acidified distilled water as compared to citric acid as reagents. The pectin extracted using
acidified distilled water with nitric acid in this study can be categorized as high methoxyl pectin
because it has more than 50%of degree of esterification. Microwave extracted pectin’s and
commercial pectin was used for jam’s preparation. Physicochemical, microbiological and
sensory evaluation of developed jam was observed.
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Keywords
Pectin, Extraction method, Citron fruit, jams