Extraction and characterization of a novel Terminalia pectin

Mridusmita Chaliha; David Williams; Heather Smyth; Yasmina Sultanbawa

doi:10.1007/s10068-017-0201-4

Extraction and characterization of a novel Terminalia pectin

Food Sci Biotechnol. 2017 Sep 21;27(1):65-71. doi: 10.1007/s10068-017-0201-4. eCollection 2018 Feb.

Authors

Mridusmita Chaliha¹, David Williams², Heather Smyth¹, Yasmina Sultanbawa¹

Affiliations

¹ 1Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108 Australia.
² Department of Agriculture and Fisheries (DAF), Agri-Science Queensland, P.O. Box 156, Archerfield BC, QLD 4108 Australia.

Abstract

This study reports the investigation into pectin present in Terminalia ferdinandiana-a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products-frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 °C. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.

Keywords: Degree of esterification; FT-IR; Pectin; Terminalia; Terminalia ferdinandiana.