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Extraction and characterization of a novel Terminalia pectin

Chaliha, M., Williams, D., Smyth, H. and Sultanbawa, Y. (2018) Extraction and characterization of a novel Terminalia pectin. Food Science and Biotechnology, 27 (1). pp. 65-71. ISSN 2092-6456

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Article Link(s): https://doi.org/10.1007/s10068-017-0201-4

Abstract

This study reports the investigation into pectin present in Terminalia ferdinandiana—a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products—frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 °C. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Terminalia Terminalia ferdinandiana Pectin Degree of esterification FT-IR
Subjects:Science > Biology > Biochemistry
Plant culture > Fruit and fruit culture
Deposited On:11 Jan 2018 03:03
Last Modified:18 Feb 2018 23:20

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