EXTRACTION AND CHARACTERIZATION OF PECTIN FROM AVOCADO PEAR POD
Abstract
Pectin is widely used as a gelling agent, thickener, emulsifier and stabilizers in different food processing operations. Chemically it represents a polysaccharide, which is present in different amount in cell walls of all land plants. Avocado Pear also contains an average amount of pectin and can be used s a source of its production. In this study Avocado Pear pod was chosen as a representative of the avocado fruit to extract pectin because its available in the choba area. Grinded Avocado pear pod was digested into a solution of 0.01N HCl and heated at different temperature (70°C, 80°C and 90°C) and time (30mins, 60mins and 90mins) at a constant pH of 2.5. The solid mass is filtered out and the filtrate is treated with Ethanol to precipitate the pectin out. The precipitate is dried at 40°C in an oven. The highest yield of pectin for avocado pear pod was 11.61% at 80°C and 90 minutes. The product is characterized by parameters as methoxy content, anhydrouronic acid content, degree of esterification and equivalent weight.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.