Extraction of pectin from some fruits and vegetables and studying their chemical properties and diagnosis by FTIR

Mariam.A.Auribi(1) *Lina S.Mohammed (1)  Nawal K. Zben (1)

(1) University of Basra – Basra- Iraq          

(*Correspondence: Lina Samir Mohamed 07715921923.  E-Mail Linasamer234@gmail.com )

Received:  29/11/2020       Accepted: 232021/5/


The aim of the research is to extract pectin from the remnants of some fruits and vegetables, which are peels of (green apples, red apples, yellow apples, cucumbers, and sunchoke) using ammonium oxalate 1%, citric acid 0.2 molar and oxalic acid 2% at a temperature of 90 ° C for ninety minutes, as the highest percentage of extracted pectin are Using citric acid for all apple samples, ranging between 43.4 – 14.2%, the highest percentage was in green apples 43.4%, and the lowest was in cucumber 14.2%, while the highest yield was given when using ammonium oxalate, in sunchoke, reaching 19.2%, and then Green apples 18.4% and less in cucumbers by 4.8%, and the results of extracted pectin using oxalic acid showed that it was the lowest percentage among the extraction methods in all the studied samples. moisture and ash, which ranged between 10.3 – 11.35% and 2.2 – 2, 1%, respectively, it was extracted by ammonium oxalate at a temperature of 90 ° C for 90 minutes. Using FTIR to find out thechemical active groups of extracted pectins.

Key words: Apple, Sunchoke, Cucumber, Oxalic Acid, Pectin Extract, Citric Acid

Full paper in Arabic: PDF