title: Yield and composition of pectin extracted from Tunisian pomegranate peel.
abstract: A central composite design was employed to determine the influence of extraction conditions on production yield and chemical composition of pectin from pomegranate peels. Response surface methodology (RSM) was used to quantify the integral effect of the three processing parameters (extraction duration, temperature and pH) on yield. A second-order polynomial model was developed for predicting the yield of pomegranate peels pectin based on the composite design. Yields ranged from 6.4 to 11.0±0.2%. Optimal temperature, duration and pH value of the extraction were 86°C, 80min and 1.7, respectively. The uronic acid and the total neutral sugar content of the extracted pectins ranged from 377 to 755mg/g and from 161 to 326mg/g, respectively. Moreover, the degree of methylation varied with the extraction conditions and the extracted pectins were low methylated. On high pressure size exclusion chromatography (HPSEC), the elution pattern of the acid-extracted pectins showed that severe conditions were associated with lower hydrodynamic volume.
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038, Sfax, Tunisia.
authors.forename: Mouna
authors.initials: M
authors.lastname: Abid
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France.
authors.forename: Catherine M G C
authors.initials: CM
authors.lastname: Renard
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France.
authors.forename: Aude A
authors.initials: AA
authors.lastname: Watrelot
authors.affiliation: Unité de recherche Toxicologie - Microbiologie environnementale et santé, Faculté des Sciences de Sfax, Tunisia.
authors.forename: Imen
authors.initials: I
authors.lastname: Fendri
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038, Sfax, Tunisia.
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
authors.affiliation: Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038, Sfax, Tunisia. Electronic address: ayadimedali@yahoo.fr.
authors.forename: M A
authors.initials: MA
authors.lastname: Ayadi
mesh_terms: D004032:Diet; D006603:Hexuronic Acids / Q000032:analysis; D057446:Hydrodynamics; D006863:Hydrogen-Ion Concentration; D029561:Lythraceae / Q000737:chemistry*; D008745:Methylation; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D006603:Hexuronic Acids; C007819:galacturonic acid; D010368:Pectins
keywords: Extraction; Pectin; Punica granatum L.; Response surface methodology