Extraction of Pectin from Mangifera Indica Linn. Indian Mango Fruit Peel
Journal: International Journal of Trend in Scientific Research and Development (Vol.3, No. 4)Publication Date: 2019-05-01
Authors : Aurelia Jane Jatap Melinda C. Getalado;
Page : 1446-1448
Keywords : Agricultural Engineering; Pectin; Mangifera indica Linn. (Indian Mango); extraction;
Abstract
This study extracted pectin from the fruit peels of Mangifera indica Linn. Indian Mango sold in Catarman. The Mango fruit peels pectin has greenish light brown color, sweet dry smell odor and coarse texture. The 0.5 pectin solution has pH of 4, acidic and is soluble in water but insoluble in both hexane and chloroform reagents. Extracted pectin has 280°C to 284°C high melting point and gelling point of 32°C in 10min. The glucose content of extracted pectin is 2 and few from chloride ions. Extracted pectin is comparable in terms of odor, texture, solubility and glucose content to commercial pectin but quit incomparable in color, pH, melting point, gelling point and chloride ion test. Aurelia Jane Jatap | Melinda C. Getalado "Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25180.pdf
Other Latest Articles
- Evaluation of Anthocyanin in Amaranthus Gangeticus L. Nurawsuraw Leaf Extract as Hair Colorant
- The Level of Access to the Help for Catubig Agricultural Advancement Project HCAAP
- Market Factors Affecting the Operations of Lechon Manok Enterprise in Selected Towns in Northern Samar, Philippines
- Economic Profitability Assessment on the Operations of Lechon Manok Enterprises in Selected Towns in Northern Samar
- Simulation DC Motor Speed Control System by using PID Controller
Last modified: 2019-07-04 21:47:29