title: Statistical optimization of aqueous extraction of pectin from waste durian rinds.
abstract: The objectives of this present study was to investigate and optimize the aqueous extraction conditions such as solid-liquid (SL) ratio (1:5-1:15 g/ml), pH (2-3), extraction time (20-60 min) and extraction temperature (75-95 °C) on maximum extraction of pectin from durian rinds using four factors, three levels Box-Behnken response design. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and analyzed by analysis of variance (ANOVA). The optimum extraction condition was found to be as follows: SL ratio of 1:10 g/ml, pH of 2.8, extraction time of 43 min and extraction temperature of 86 °C respectively. Under the optimal conditions, the experimental pectin yield (9.1%) was well correlated with predicted yield (9.3%).
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TamilNadu, India. Electronic address: prakashmaran@gmail.com.
authors.forename: J Prakash
authors.initials: JP
authors.lastname: Maran
mesh_terms: D000465:Algorithms; D000704:Analysis of Variance; D035161:Bombacaceae / Q000737:chemistry*; D015233:Models, Statistical; D010368:Pectins / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D015203:Reproducibility of Results
chemical_list: D010936:Plant Extracts; D010368:Pectins
keywords: Durian rind; Extraction; Pectin