| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5133719 | Food Chemistry | 2017 | 9 Pages |
â¢Optimized Microwave Assisted Extraction yield is 12.56%.â¢Experimental values showed good agreement with the predicted values.â¢FTIR shows no modification in pectin structure after microwave treatment.â¢HPSEC reveals that WSP is mostly constituted of high molecular weight.â¢Rh determined by Light scattering.
Optimization of microwave-assisted extraction (MAE) of water-soluble pectin (WSP) from Opuntia ficus indica cladodes was performed using Response Surface Methodology. The effect of extraction time (X1), microwave power (X2), pH (X3) and solid-to-liquid ratio (X4) on the extraction yield was examined. The optimum conditions of MAE were as follows: X1Â =Â 2.15Â min; X2Â =Â 517Â W; X3Â =Â 2.26 and X4Â =Â 2g/30.6Â mL. The maximum obtained yield of pectin extraction was 12.57%. Total carbohydrate content of WSP is about 95.5% including 34.4% of Galacturonic acid. Pectin-related proteins represent only the 0.66% of WSP mass. HPSEC and light scattering analyses reveal that WSP is mostly constituted of high molecular pectin and FTIR measurements show that the microwave treatment does not alter the chemical structure of WSP, in which Galacturonic acid content and yield are 34.4% and 4.33%, respectively. Overall, application of MAE can give rise to high quality pectin.
