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Extraction and characterization of pectin from prickly pear (Opuntia spp.) peel

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dc.contributor.advisor Jideani, A. I. O.
dc.contributor.advisor Kgatla, T. E.
dc.contributor.advisor Mashau, M. E.
dc.contributor.author Lekhuleni, Isobel Lerato Gosh
dc.date 2020
dc.date.accessioned 2020-11-03T10:25:27Z
dc.date.available 2020-11-03T10:25:27Z
dc.date.issued 2020-08-24
dc.identifier.citation Lekhuleni, Isobel Lerato Gosh (2020) Extraction and characterization of pectin from prickly pear (Opuntia spp.) peel. University of Venda, South Africa.<http://hdl.handle.net/11602/1625>.
dc.identifier.uri http://hdl.handle.net/11602/1625
dc.description MSCPNT en_ZA
dc.description Department of Food Science and Technology
dc.description.abstract The study aimed to determine the physicochemical properties, extract and characterise pectin from three varieties (green, purple and orange) of prickly pear (Opuntia spp) fruit peel. Research samples were collected from Bothlokwa Mphakane village in Limpopo province of South Africa. The experimental design for this study was randomized complete block design and each treatment was conducted in triplicate. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3 & 4) and microwave power levels (low, medium & high). The characterisation of extracted pectin was done by calculating the ash, moisture, equivalent weight, anhydrouronic acid, methoxyl content, and degree of esterification. Functional groups present in extracted and commercial pectin were investigated for similarities using Fourier Transform Infrared Spectroscopy. The yield of pectin for purple ranged from 2.9% to 13.8%, orange from 1.4% to 9.8% and from 2.3% to 10.0% for green prickly pear peel. A decrease in pH resulted in an increased pectin yield and an increase in microwave power level increased the pectin yield. Maximum yields of 13.8% on purple, 10.0% on green and 9.8% on orange were obtained at pH 1.0 and medium power level. The best condition for extraction using sulphuric acid was at a medium power level and pH 1.0. The pectins obtained were compared against each other in terms of yield, physicochemical characteristics and chemical structure. The ash content of the extracted pectin was significantly higher at 25.16 ± 0.69, 34.26 ± 1.92 and 36.30 ± 1.07, however the pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28 ± 0.26, 2.38 ± 0.21 and 3.86 ±0.31, anhydrouronic acid contents were 25.58 ± 2.03, 25.93 ± 2.35 and 38.84 ± 2.29, and degree of esterification were 49.87 ± 0.17, 50.63 ± 4.76 and 56.39 ± 1.60 across the orange, purple and green varieties, respectively. The prickly pear peel pectin spectra exhibited similarities in its absorption pattern to that of commercial citrus pectin. Therefore, the extraction of pectin from prickly pear peels is feasible in viewpoint of yield and quality, and that the pectin has potential for substitution of citrus pectin in the food processing industry. en_ZA
dc.description.sponsorship NRF en_ZA
dc.format.extent 1 online resource (xi, 73 leaves : color illustrations)
dc.language.iso en en_ZA
dc.rights University of Venda
dc.subject Prickly pear en_ZA
dc.subject Pectin en_ZA
dc.subject Extraction en_ZA
dc.subject Yield en_ZA
dc.subject Functional group en_ZA
dc.subject.ddc 664.80413096825
dc.subject.lcsh Pectin -- South Africa -- Limpopo
dc.subject.lcsh Pears -- South Africa -- Limpopo
dc.title Extraction and characterization of pectin from prickly pear (Opuntia spp.) peel en_ZA
dc.type Dissertation en_ZA


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