Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design

The effect of time (1 and 4 h), pH (2.0 and 2.5) and temperature (80 and 90 °C) on yield and degree of esterification (DE) of durian rind pectin was investigated. The yield and DE of the extracted pectin ranged from 2.1 to 10.3% (w/w, based on dry weight of durian rind) and 45.6–64.8% respectively. Yield was significantly affected by time, temperature and pH, and interactions between temperature and pH, and heating time and pH. DE was significantly affected by heating time and pH, and interactive effects of temperature and pH, and heating time and pH. The extraction yield was not related to DE. By considering pectin yield and DE, the acid extraction of durian rind pectin at 80 °C, for 4 h and at pH 2.5 could be suitable.