Characterisation of pectins extracted from different parts of Malaysian Durian rinds
Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content f...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/2937/1/J12728_54857375f30e1481b02f10676a44fd93.pdf http://eprints.uthm.edu.my/2937/ |
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| Institution: | Universiti Tun Hussein Onn Malaysia |
| Language: | English |
| Summary: | Durian rinds are a potential source of pectin. The rinds
consist of the outer layer of the fruit which is semiwoody
and thorny and the inner layer, which is creamy
white. Pectin may be present in varying amounts in
different parts of the rind. Previous studies only
investigated pectin content from the inner part of the
rinds. Therefore, it is essential to provide scientific
data on the pectin yield from whole durian rinds
(including the thorns). Particularly, this information
can be useful when preparing durian rinds for pectin
extraction.
Hence, this study aims to examine and compare the
yield and characteristics of pectin extracted from the
inner part (W-I) and whole durian rind (W-H). The
results indicate that the pectin yield from W-I was
significantly higher (23.97%) than that obtained from
W-H. The characterisation results show that both
pectins have similar characteristics. The pectins
extracted from W-I and W-H were high methoxyl pectin
(HMP) with degrees of esterification (DE) at 53.13%
and 51.42% respectively. The purity of these pectins
was comparable to that of commercial pectins. These
findings could pave the way in achieving sustainable
pectin production at an industrial scale. |
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