title: Optimization of microwave assisted extraction of pectin from orange peel.
abstract: In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid-liquid ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422W, irradiation time of 169 s, pH of 1.4 and solid-liquid ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India. prakashmaran@gmail.com
authors.forename: J
authors.initials: J
authors.lastname: Prakash Maran
authors.forename: V
authors.initials: V
authors.lastname: Sivakumar
authors.forename: K
authors.initials: K
authors.lastname: Thirugnanasambandham
authors.forename: R
authors.initials: R
authors.lastname: Sridhar
mesh_terms: D000704:Analysis of Variance; D001709:Biotechnology / Q000379:methods*; D032084:Citrus sinensis / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D008962:Models, Theoretical; D010368:Pectins / Q000302:isolation & purification*; D012044:Regression Analysis; D015203:Reproducibility of Results; D013997:Time Factors
chemical_list: D010368:Pectins
keywords: Box–Behnken design; Microwave assisted extraction; Optimization; Orange peel; Pectin