Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology.
Response surface methodology (RSM) was carried out to study the effect of temperature, pH, and heating time as input variables on the yield and degree of esterification (DE) as the output (responses). The results showed that yield and DE of extracted pectin ranged from 2.27% to 9.35% (w/w, based on dry weight of durian rind) and 47.66% to 68.6%, respectively. The results also showed that a 2nd-order model adequately fitted the experimental data for the yield and DE. Optimum condition for maximum yield and DE was achieved at 85 degrees C, a time of either 4 or 1 h, and a pH of 2 or 2.5.
School of Industrial Technology, Univ. Sains Malaysia, 11800 Minden, Penang, Malaysia.
Wong Weng
WW
Wai
Abbas F M
AF
Alkarkhi
Azhar Mat
AM
Easa
D035161:Bombacaceae / Q000737:chemistry*; D004951:Esterification; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015233:Models, Statistical; D010368:Pectins / Q000032:analysis / Q000302:isolation & purification*; D013997:Time Factors
D010368:Pectins