Title:
Extraction of Pectin from Mango (Mangifera Indica) Peels
Author(s):
Mantilla-Mantilla, M., Durán-Aranguren, D. , Sierra, R.
Document(s):
Paper
Poster
Abstract:
Pectin is a substance with applications in cosmetic, food, and pharmaceutical products due to its properties as thickening agent. The use of mango peels as pectin source could be an opportunity since this residue is not currently employed and is commonly discarded. Mango peels have pectin content around 20% and it is available as waste material from food industry. In this study the effect of temperature (70 – 90°C), pH (1.5 – 2.5), and time (60120min) is evaluated, using samples of 5g of mango peels. Pectin was weighed after extraction to obtain a percentage of recovery in comparison to initial mango peels added to the process. FTIR spectroscopy was employed to identify changes in the structure of the samples. Once the condition with best yield was found, the extraction process was evaluated using 17.3g of dried mango to evaluate the process varying the amount of ethanol employed for the process in relationship with amount of citric acid solution employed. The best conditions found for pectin extraction were pH 1.5, 120 min, and 90°C. Additionally, the best ratio between the volume of citric acid solution and ethanol was 1:5. From these results, it was demonstrated that pectin extraction from mango peels is a viable alternative with respect to its traditional extraction from orange peels and apple pomace.
Keywords:
FTIR, biopolymers, extraction, pectin
Topic:
Biomass Conversion to Intermediate Bioenergy Carriers, Sustainable Biofuels and Bio-Based Products
Subtopic:
Bio-Based Chemicals and Materials
Event:
29th European Biomass Conference and Exhibition
Session:
3BV.10.2
Pages:
882 - 888
ISBN:
978-88-89407-21-9
Paper DOI:
10.5071/29thEUBCE2021-3BV.10.2
Price:
FREE
