Microwave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixtures
Yükleniyor...
Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aims to investigate pectin extraction from garlic (GW) and onion waste (OW) by microwave-assisted (MAE) and sequential microwave assisted-hot acid extraction (MAHE) methods. All extractions were performed under three different media including organic acids [citric (CA) and acetic (AA)], inorganic acids [sulfuric (H2SO4) and hydrochloric (HCl)] and their mixtures. GW provided more pectin yields compared with OW. While the highest pectin yields from GW and OW by MAE in H2SO4 were respectively 24.62 +/- 0.65 and 24.93 +/- 0.59%, these yields under MAHE were 27.99 +/- 0.36 and 28.43 +/- 0.42%, respectively. Higher pectin yields and galacturonic acid (Gal-A) contents were mostly achieved in inorganic acids. However, degree of esterification (DE), methoxyl content (MeO) and equivalent weight (EW) values were higher for the pectins extracted under organic acids. Extraction of pectin from GW and OW was also accomplished in dual acidic media by MAE. Addition of inorganic acids to the organic acid solutions resulted in increasing pectin yields. The highest pectin yields from GW and OW under dual acid solutions were respectively 23.36 +/- 0.66 and 21.88 +/- 0.52%, and achieved in 1/3 HCl-H2SO4 and 1/3 CA-H2SO4 mixtures by MAE. While increasing inorganic acid contents in dual acid solutions resulted in enhanced Gal-A contents, increasing organic acid volume also generated higher DE and MeO values of the pectins. Obtained successful outcomes indicate that MAHE method could be used as an efficient extraction technique for the higher pectin yields, and utilization of organic-inorganic dual acid mixtures during MAE provides enhanced yields and controlled physicochemical properties of pectin.
Açıklama
Anahtar Kelimeler
Microwave-assisted extraction, Onion waste, Garlic waste, Pectin, Organic and inorganic acids
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
