| dc.description.abstract | As grapefruit-processing units are now in expansion in Vietnam, industrial by-
products like grapefruit peel play an important role in pectin manufacture. The
main objectives of this study was to establish the optimum conditions for acid
extraction of pectin from grapefruit peel, on a small scale, and preliminary apply
grapefruit pectin as additives to facilitate the synthesis of pectinase enzyme in
some microorganisms. Grapefruit peel pectin was prepared by sulfuric acid
extraction, followed by alcohol precipitation and the effect of acid concentration
(v/v), ratio of grapefruit peel and sulfuric acid volume (g/ml), extraction time
(min) and pH on the pectin yield were investigated. Strength of acid and time
used for extracting grapefruit peel and the pH of precipitation had significant
effects on the pectin yield. In contrast, no difference was found in the pectin
yield with varied ratios of grapefruit peel and sulfuric acid volume in a range
between 1:15 and 1:35. Highest yield of 10.50% and 25.40-29.20% were
obtained when the sulfuric acid acid concentration of 0.5% (v/v), ratio of
grapefruit peel and sulfuric acid volume 1:25 (g/ml), extraction time 90 min and precipitation of pectin at pH 2 with the use of fresh and dried grapefruit peel, respectively. Grapefruit peel pectin extracted in this study was be used as suitable additives in culture microorganisms.
Key words: grapefruit, peel, pectin, sulfuric acid, pectin extraction, yield. | en_US |
