Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four di...

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Autores principales:	Lekhuleni Isobel Lerato Gosh, Kgatla Tsietsie Ephraim, Mashau Mpho Edward, Jideani Afam Israel Obiefuna
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	prickly pear pectin extraction yield functional group Agriculture S Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/fa845a8ba9db416dabb11b6328733d70
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spelling	oai:doaj.org-article:fa845a8ba9db416dabb11b6328733d702021-12-05T14:10:59ZPhysicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel2391-953110.1515/opag-2021-0216https://doaj.org/article/fa845a8ba9db416dabb11b6328733d702021-03-01T00:00:00Zhttps://doi.org/10.1515/opag-2021-0216https://doaj.org/toc/2391-9531The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 25.93, and 38.84%, and degree of esterification was 49.87, 50.63, and 56.39% across the orange, purple, and green varieties. The PPP pectin spectra exhibited similarities in their absorption pattern to that of commercial citrus pectin.Lekhuleni Isobel Lerato GoshKgatla Tsietsie EphraimMashau Mpho EdwardJideani Afam Israel ObiefunaDe Gruyterarticleprickly pearpectinextractionyieldfunctional groupAgricultureSAgriculture (General)S1-972ENOpen Agriculture, Vol 6, Iss 1, Pp 178-191 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	prickly pear pectin extraction yield functional group Agriculture S Agriculture (General) S1-972
spellingShingle	prickly pear pectin extraction yield functional group Agriculture S Agriculture (General) S1-972 Lekhuleni Isobel Lerato Gosh Kgatla Tsietsie Ephraim Mashau Mpho Edward Jideani Afam Israel Obiefuna Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
description	The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 25.93, and 38.84%, and degree of esterification was 49.87, 50.63, and 56.39% across the orange, purple, and green varieties. The PPP pectin spectra exhibited similarities in their absorption pattern to that of commercial citrus pectin.
format	article
author	Lekhuleni Isobel Lerato Gosh Kgatla Tsietsie Ephraim Mashau Mpho Edward Jideani Afam Israel Obiefuna
author_facet	Lekhuleni Isobel Lerato Gosh Kgatla Tsietsie Ephraim Mashau Mpho Edward Jideani Afam Israel Obiefuna
author_sort	Lekhuleni Isobel Lerato Gosh
title	Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
title_short	Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
title_full	Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
title_fullStr	Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
title_full_unstemmed	Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel
title_sort	physicochemical properties of south african prickly pear fruit and peel: extraction and characterisation of pectin from the peel
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/fa845a8ba9db416dabb11b6328733d70
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Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel

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