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Green extraction and characterization of Durian (Durio zibethinus Murray cv. ‘Puyat’) rind pectin |
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| รหัสดีโอไอ | |
| Creator | Jan Irv Bitoon |
| Title | Green extraction and characterization of Durian (Durio zibethinus Murray cv. ‘Puyat’) rind pectin |
| Contributor | Juma Novie A Alviola, Rodgessa A Lopez, Noreen Grace V Fundador |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2569 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 31 |
| Journal No. | 1 |
| Page no. | 16 (10 pages) |
| Keyword | Citric acid, Durian rind, Green extraction, High-methoxyl, Pectin |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/green-extraction-and-characterization-of-durian-durio-zibethinus-murray-cv-puyat-rind-pectin/ |
| ISSN | 2539-6293 |
| Abstract | The durian industry generates a significant amount of waste. In this study, durian rind was used for the extraction of pectin using citric acid. Extraction temperature was varied at 80°C, 90°C, and 100°C. The optimum extraction was 90°C, with a yield of 27.99%. The moisture and ash content of durian rind pectin were 10.45% and 4.43%, respectively, which are within the limit set by the International Pectin Producers Association. A low Water Activity (Aw) (0.57%) means it is shelf-stable. Pectin was characterized in terms of equivalent weight and methoxy content which were 412.39 g/mol and 8.26%, respectively. The anhydrouronic acid content of 89.56% indicates a high-purity pectin. Its 52.35% degree of esterification classifies it as high methoxyl. The Fourier Transform Infrared Spectroscopy (FTIR) spectra had characteristic peaks at 3493.48, 3288.57 and 2957.56, and 1712.35 cm-1 corresponding, respectively, to –OH, –CH, and C=O, which was comparable to commercial pectin. The findings of this study align with the SDG 12 on responsible consumption and production by reducing waste generation through the valorization of agricultural waste products. |
