title: Application of D-optimal design to extract the pectin from lime bagasse using microwave green irradiation.
abstract: The main objective of the present study is to extract the pectin from lime bagasse under various extraction conditions such as microwave power, extraction time, temperature, pH and mass of the sample. RSM coupled with D-optimal experimental design was used to optimize and investigate the extraction conditions on the pectin yield. Second order polynomial equation was developed and its adequacy was analyzed by analysis of variance (ANOVA). The optimal extraction was found to be as follows; microwave power of 400 W, extraction time of 500 s, temperature of 30 °C, pH of 1 and mass of the sample of 6g. Under these optimal scheme, 7.8 g/100g of pectin was extracted. Molecular weight of the pectin polymer and the distribution of the pectin compounds were determined by gel filtration chromatography.
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
authors.forename: K
authors.initials: K
authors.lastname: Thirugnanasambandham
authors.affiliation: Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India. Electronic address: drvsivakumar@yahoo.com.
authors.forename: V
authors.initials: V
authors.lastname: Sivakumar
mesh_terms: D000704:Analysis of Variance; D001709:Biotechnology / Q000379:methods*; D017610:Calcium Compounds / Q000737:chemistry*; D002482:Cellulose / Q000737:chemistry*; D002850:Chromatography, Gel; D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D008962:Models, Theoretical; D008970:Molecular Weight; D010087:Oxides / Q000737:chemistry*; D010368:Pectins / Q000302:isolation & purification*; D013696:Temperature; D013997:Time Factors
chemical_list: D017610:Calcium Compounds; D010087:Oxides; D010368:Pectins; D002482:Cellulose; C027433:bagasse; C016538:lime
keywords: D-optimal design; Extraction; Lime bagasse; Microwave irradiation; Pectin