Effect of pH and Extraction Temperature on Physicochemical Properties and Yield of Pectin from Mango (Mangifera indica L.) Peels

Abstract

Objective: To evaluate the effect of pH and extraction temperature on physicochemical properties and yield of pectin from mango peel (Mangifera indica) cultivar Banilejo.

Design/methodology/approach: Pectin extraction was carried out by acid hydrolysis, using hydrochloric acid and ethyl alcohol for precipitation and purification. A randomized design with factorial arrangement was used, evaluating the factors pH (1.5, 2.0 and 2.5) and temperature (70, 80 and 90 ºC), and the yield and quality of the pectin were determined by measuring pH, viscosity and moisture content, ash, methoxyls and degree of esterification. Means were compared using the Tukey test at 95% confidence.

Results: The best results were obtained at pH 2.0 and 80 ºC, reporting 18.159 % yield, 6.766 % moisture, 2.630 % ash, viscosity of 0.085 Pa.s, 26.307 % methoxyl and 64.753 % esterification.

Limitations on study/implications: The different combinations of treatments show that pH, ash, methoxyl content and degree of esterification vary as a function of the pH and extraction temperatures used, while viscosity, moisture and yield are not influenced by these variables.

Findings/conclusions: It is concluded that mango peel is a viable source for obtaining quality pectin.