title: Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.
abstract: Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.
authors.affiliation: School of Science, Monash University Sunway Campus, Bandar Sunway, 46510 Petaling Jaya, Selangor, Malaysia.
authors.forename: Siew-Yin
authors.initials: SY
authors.lastname: Chan
authors.forename: Wee-Sim
authors.initials: WS
authors.lastname: Choo
mesh_terms: D000107:Acetylation; D002099:Cacao / Q000737:chemistry*; D005591:Chemical Fractionation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008745:Methylation; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification*; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification*; D013696:Temperature; D014574:Uronic Acids / Q000032:analysis
chemical_list: D010936:Plant Extracts; D014574:Uronic Acids; D010368:Pectins
keywords: Cocoa husks; Degree of acetylation; Degree of methylation; Pectin; Uronic acid