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Physicochemical properties of South African prickly pear fruit and peel: Extraction and characterisation of pectin from the peel by Lekhuleni, Isobel Lerato Gosh (author);Kgatla, Tsietsie Ephraim (author);Mashau, Mpho Edward (author);Jideani, Afam Israel Obiefuna (author) is a Agricultural and Biological Sciences article available to read on EtoBox.

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

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 th

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

It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.

Author
Lekhuleni, Isobel Lerato Gosh (author);Kgatla, Tsietsie Ephraim (author);Mashau, Mpho Edward (author);Jideani, Afam Israel Obiefuna (author)
Publisher
Walter de Gruyter GmbH
Published
2021
Language
EN
Field
Agricultural and Biological Sciences (Life Sciences)

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