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Characterisation of pectins extracted from different parts of Malaysian Durian rinds

Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content f...

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Main Authors: Jong, Sze Hui, Abdullah, Norazlin, Muhammad, Norhayati
Format: Article
Language:English
Published: 2021
Subjects:
S Agriculture (General)
Online Access:http://eprints.uthm.edu.my/2937/1/J12728_54857375f30e1481b02f10676a44fd93.pdf
http://eprints.uthm.edu.my/2937/
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spelling my.uthm.eprints.29372021-11-16T04:18:43Z http://eprints.uthm.edu.my/2937/ Characterisation of pectins extracted from different parts of Malaysian Durian rinds Jong, Sze Hui Abdullah, Norazlin Muhammad, Norhayati S Agriculture (General) Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. Hence, this study aims to examine and compare the yield and characteristics of pectin extracted from the inner part (W-I) and whole durian rind (W-H). The results indicate that the pectin yield from W-I was significantly higher (23.97%) than that obtained from W-H. The characterisation results show that both pectins have similar characteristics. The pectins extracted from W-I and W-H were high methoxyl pectin (HMP) with degrees of esterification (DE) at 53.13% and 51.42% respectively. The purity of these pectins was comparable to that of commercial pectins. These findings could pave the way in achieving sustainable pectin production at an industrial scale. 2021 Article PeerReviewed text en http://eprints.uthm.edu.my/2937/1/J12728_54857375f30e1481b02f10676a44fd93.pdf Jong, Sze Hui and Abdullah, Norazlin and Muhammad, Norhayati (2021) Characterisation of pectins extracted from different parts of Malaysian Durian rinds. Research Journal of Chemistry and Environment, 25 (7). pp. 98-103.
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic S Agriculture (General)
spellingShingle S Agriculture (General)
Jong, Sze Hui
Abdullah, Norazlin
Muhammad, Norhayati
Characterisation of pectins extracted from different parts of Malaysian Durian rinds
description Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. Hence, this study aims to examine and compare the yield and characteristics of pectin extracted from the inner part (W-I) and whole durian rind (W-H). The results indicate that the pectin yield from W-I was significantly higher (23.97%) than that obtained from W-H. The characterisation results show that both pectins have similar characteristics. The pectins extracted from W-I and W-H were high methoxyl pectin (HMP) with degrees of esterification (DE) at 53.13% and 51.42% respectively. The purity of these pectins was comparable to that of commercial pectins. These findings could pave the way in achieving sustainable pectin production at an industrial scale.
format Article
author Jong, Sze Hui
Abdullah, Norazlin
Muhammad, Norhayati
author_facet Jong, Sze Hui
Abdullah, Norazlin
Muhammad, Norhayati
author_sort Jong, Sze Hui
title Characterisation of pectins extracted from different parts of Malaysian Durian rinds
title_short Characterisation of pectins extracted from different parts of Malaysian Durian rinds
title_full Characterisation of pectins extracted from different parts of Malaysian Durian rinds
title_fullStr Characterisation of pectins extracted from different parts of Malaysian Durian rinds
title_full_unstemmed Characterisation of pectins extracted from different parts of Malaysian Durian rinds
title_sort characterisation of pectins extracted from different parts of malaysian durian rinds
publishDate 2021
url http://eprints.uthm.edu.my/2937/1/J12728_54857375f30e1481b02f10676a44fd93.pdf
http://eprints.uthm.edu.my/2937/
_version_ 1738581059754262528
score 13.211869

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