Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated th...

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Autores principales:	Siti Susanti, Anang Mohamad Legowo, Nurwantoro Nurwantoro, Silviana Silviana, Fahmi Arifan
Formato:	article
Lenguaje:	EN
Publicado:	Department of Chemistry, Universitas Gadjah Mada 2021
Materias:	natural source chemical pectin fruit peels Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/bbe930e0cf844854ae7bf2469f6ff8cf
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spelling	oai:doaj.org-article:bbe930e0cf844854ae7bf2469f6ff8cf2021-12-02T18:41:51ZComparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels1411-94202460-157810.22146/ijc.59799https://doaj.org/article/bbe930e0cf844854ae7bf2469f6ff8cf2021-04-01T00:00:00Zhttps://jurnal.ugm.ac.id/ijc/article/view/59799https://doaj.org/toc/1411-9420https://doaj.org/toc/2460-1578The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.Siti SusantiAnang Mohamad LegowoNurwantoro NurwantoroSilviana SilvianaFahmi ArifanDepartment of Chemistry, Universitas Gadjah Madaarticlenatural sourcechemicalpectinfruit peelsChemistryQD1-999ENIndonesian Journal of Chemistry, Vol 21, Iss 4, Pp 1057-1062 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	natural source chemical pectin fruit peels Chemistry QD1-999
spellingShingle	natural source chemical pectin fruit peels Chemistry QD1-999 Siti Susanti Anang Mohamad Legowo Nurwantoro Nurwantoro Silviana Silviana Fahmi Arifan Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
description	The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.
format	article
author	Siti Susanti Anang Mohamad Legowo Nurwantoro Nurwantoro Silviana Silviana Fahmi Arifan
author_facet	Siti Susanti Anang Mohamad Legowo Nurwantoro Nurwantoro Silviana Silviana Fahmi Arifan
author_sort	Siti Susanti
title	Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
title_short	Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
title_full	Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
title_fullStr	Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
title_full_unstemmed	Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels
title_sort	comparing the chemical characteristics of pectin isolated from various indonesian fruit peels
publisher	Department of Chemistry, Universitas Gadjah Mada
publishDate	2021
url	https://doaj.org/article/bbe930e0cf844854ae7bf2469f6ff8cf
work_keys_str_mv	AT sitisusanti comparingthechemicalcharacteristicsofpectinisolatedfromvariousindonesianfruitpeels AT anangmohamadlegowo comparingthechemicalcharacteristicsofpectinisolatedfromvariousindonesianfruitpeels AT nurwantoronurwantoro comparingthechemicalcharacteristicsofpectinisolatedfromvariousindonesianfruitpeels AT silvianasilviana comparingthechemicalcharacteristicsofpectinisolatedfromvariousindonesianfruitpeels AT fahmiarifan comparingthechemicalcharacteristicsofpectinisolatedfromvariousindonesianfruitpeels
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Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

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