Microwave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixtures

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dc.authoridUGUZDOGAN, ERDAL/0000-0003-0607-1304
dc.authoridGokturk, ersen/0000-0001-6742-2847
dc.authoridSEN, Emine/0000-0001-6244-9880
dc.contributor.authorSen, Emine
dc.contributor.authorGokturk, Ersen
dc.contributor.authorUguzdogan, Erdal
dc.date.accessioned2024-09-18T20:32:51Z
dc.date.available2024-09-18T20:32:51Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipPamukkale niversitesi [2021FEBE061]en_US
dc.description.sponsorshipThe authors thank to Pamukkale University Scientific Research Projects Coordinator (Project number 2021FEBE061) for financial supporting.en_US
dc.identifier.doi10.1007/s11694-024-02395-z
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-85186172609en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-024-02395-z
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11172
dc.identifier.wosWOS:001171843400003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMicrowave-assisted extractionen_US
dc.subjectOnion wasteen_US
dc.subjectGarlic wasteen_US
dc.subjectPectinen_US
dc.subjectOrganic and inorganic acidsen_US
dc.titleMicrowave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixturesen_US
dc.typeArticleen_US

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