Effect of extraction ph and temperature on the physicochemical properties and pectin yield from mango peel (Mangifera indica L.)

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José Efraín Ramiírez-Benítez
Yulisa Yanilka Alcantara-Marte https://orcid.org/0000-0002-6833-2795
Gerson Neftalí Arias Lara https://orcid.org/0000-0001-5026-8548
Nelson Darling Velázquez Vizcaíno https://orcid.org/0000-0002-3569-6197
Yanilka Yulisa Alcantara-Marte https://orcid.org/0000-0002-6833-2795

Keywords

Pectin, Mangifera indica, pH, extraction temperature, peel.

Resumen

Objective: To evaluate the effect of the pH and extraction temperature on the pectin yield from mango (Mangifera indica) peel, cultivar Banilejo, and its physicochemical properties.


Design/methodology/approach: Pectin extraction was done by acid hydrolysis, using hydrochloric acid and ethyl alcohol to precipitate and purify. A randomized design with a factorial arrangement was used, evaluating the effect of pH (1.5, 2.0, and 2.5) and temperature (70, 80, and 90 ºC) on the yield and quality of pectin. Quality was determined by measuring pH, viscosity and moisture content, ash, methoxyls, and esterification degree. Their means were compared using Tukey's test at 95 % confidence.


Results: The best results were obtained at pH 2.0 and 80 ºC, reporting an 18.159 % yield, 6.766 % moisture, 2.630 % ash, 0.085 Pa.s of viscosity, 26.307 % methoxyl, and 64.753 % esterification.


Study limitations/implications: The different treatment combinations demonstrate that pH, ash, methoxyl content, and esterification degree vary as a function of the assessed pH and extraction temperatures; while viscosity, moisture and yield were not influenced by these variables.


Findings/conclusions: It is concluded that mango peel is a viable source to obtain quality pectin.

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