Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin

Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different me...
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Autor*in:	Dinesh Kumar [verfasserIn] M S Ladaniya [verfasserIn] Sachin Mendke [verfasserIn] Manju Gurjar [verfasserIn] Sunil Kumar [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Citrus pectin Double extraction High methoxyl content Pre-treatment

Übergeordnetes Werk:	In: The Indian Journal of Agricultural Sciences - Indian Council of Agricultural Research, 2023, 90(2020), 5
Übergeordnetes Werk:	volume:90 ; year:2020 ; number:5

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.56093/ijas.v90i5.104377

Katalog-ID:	DOAJ080485502

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520			\|a Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products.
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spelling	10.56093/ijas.v90i5.104377 doi (DE-627)DOAJ080485502 (DE-599)DOAJ1bec72a5477f47aea5d8e0eb3e1f4c36 DE-627 ger DE-627 rakwb eng Dinesh Kumar verfasserin aut Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products. Citrus pectin Double extraction High methoxyl content Pre-treatment Agriculture S M S Ladaniya verfasserin aut Sachin Mendke verfasserin aut Manju Gurjar verfasserin aut Sunil Kumar verfasserin aut In The Indian Journal of Agricultural Sciences Indian Council of Agricultural Research, 2023 90(2020), 5 (DE-627)DOAJ000156906 23943319 nnns volume:90 year:2020 number:5 https://doi.org/10.56093/ijas.v90i5.104377 kostenfrei https://doaj.org/article/1bec72a5477f47aea5d8e0eb3e1f4c36 kostenfrei https://epubs.icar.org.in/index.php/IJAgS/article/view/104377 kostenfrei https://doaj.org/toc/0019-5022 Journal toc kostenfrei https://doaj.org/toc/2394-3319 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 90 2020 5
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allfieldsGer	10.56093/ijas.v90i5.104377 doi (DE-627)DOAJ080485502 (DE-599)DOAJ1bec72a5477f47aea5d8e0eb3e1f4c36 DE-627 ger DE-627 rakwb eng Dinesh Kumar verfasserin aut Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products. Citrus pectin Double extraction High methoxyl content Pre-treatment Agriculture S M S Ladaniya verfasserin aut Sachin Mendke verfasserin aut Manju Gurjar verfasserin aut Sunil Kumar verfasserin aut In The Indian Journal of Agricultural Sciences Indian Council of Agricultural Research, 2023 90(2020), 5 (DE-627)DOAJ000156906 23943319 nnns volume:90 year:2020 number:5 https://doi.org/10.56093/ijas.v90i5.104377 kostenfrei https://doaj.org/article/1bec72a5477f47aea5d8e0eb3e1f4c36 kostenfrei https://epubs.icar.org.in/index.php/IJAgS/article/view/104377 kostenfrei https://doaj.org/toc/0019-5022 Journal toc kostenfrei https://doaj.org/toc/2394-3319 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 90 2020 5
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title_sort	optimized extraction, quality characterization of nagpur mandarin (citrus reticulata) peel pectin
title_auth	Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin
abstract	Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products.
abstractGer	Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products.
abstract_unstemmed	Nagpur mandarin (Citrus reticulata Blanco) is composed of 50-55 g peel per 100 g fresh fruit which is discarded as waste during processing. Pectin was extracted from fresh peel of Nagpur mandarin at ICAR- Central Citrus Research Institute, Nagpur, Maharashtra, India (2016-17) using four different methods. Pectin yields varied from 1.70-2.80% on dry weight basis. The extraction condition using pre-treatment (Blanching at 74ºC for 10 mins), double extraction method from fresh peel gave better yield. The isolated pectin contained 69.35% anhydrouronic acid (AUA), equivalent weight of 694.44, methoxyl content 6.57%, 56.33% degree of esterification and jelly grade 160. Purification using alcohol precipitation followed by acetone wash was effective to yield pectin of high purity. According to the values of methoxyl content and degree of esterification, pectin isolated from Nagpur mandarin peels can be classified as high methoxyl content (HMP) and has potential industrial use in manufacture of value added products.
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title_short	Optimized extraction, quality characterization of Nagpur mandarin (Citrus reticulata) peel pectin
url	https://doi.org/10.56093/ijas.v90i5.104377 https://doaj.org/article/1bec72a5477f47aea5d8e0eb3e1f4c36 https://epubs.icar.org.in/index.php/IJAgS/article/view/104377 https://doaj.org/toc/0019-5022 https://doaj.org/toc/2394-3319
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author2	M S Ladaniya Sachin Mendke Manju Gurjar Sunil Kumar
author2Str	M S Ladaniya Sachin Mendke Manju Gurjar Sunil Kumar
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doi_str	10.56093/ijas.v90i5.104377
up_date	2024-07-03T14:53:10.170Z
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