Characteristic Properties of Pectin from Quince (Cydonia vulgaris Pers.) Extracted with Different Methods

Year 2020, Volume: 18 Issue: 2, 164 - 171, 27.06.2020

Esra Fırat Figen Kaymak Ertekin

https://doi.org/10.24323/akademik-gida.758830

Abstract

In this study, it was aimed to optimize the process conditions for the extraction of pectin from quince (solvent extraction (SE) and ultrasound assisted extraction (UAE)) and compare the yield and quality characteristics of pectins obtained by two different extraction methods. The effect of solid/solvent ratio, pH, process temperature, process time, mixing speed and ultrasonic wave frequency on pectin yield was determined as process conditions. While the maximum pectin yield was 12.28% under optimum conditions (1:10 of solid/solvent ratio, pH 2, 80°C of temperature, 120 minutes of processing time and 500 rpm of mixing speed) for solvent extraction, the maximum pectin yield in UAE was 10.85% (20 Hz of wave frequency, 30 minutes of processing time, pH 2, 1:10 of solid/solvent ratio and 80°C of temperature). Moisture content, color values, methyl esterification degree, ash content, foam stability, reducing sugar content, apparent viscosity and flow behavior, gelation degree and gel strength of pectin samples were determined, all pectin samples were high methoxly (MED> 50%). Statistically insignificant difference was found between the properties of pectins obtained under optimum conditions with two different methods, except for reducing sugar content (p> 0.05). Reducing sugar contents were determined as 25.29 and 27.71% for SE and UAE, respectively. As the most important criterion for the use of pectin as gelling agent and thickener in the food industry, the degree of methyl esterification was found high in pectins obtained by two different methods, which indicates that these pectins can be used as an additive in foods.

Keywords

Pectin, Quince, Solvent extraction, Ultrasound assisted extraction, Pectin yield

Farklı Yöntemler İle Ayvadan (Cydonia vulgaris Pers.) Ekstrakte Edilen Pektinin Karakteristik Özellikleri

Abstract

Bu çalışmada ayvadan iki farklı yöntemle pektin ekstraksiyonu (çözgen ekstraksiyonu (SE) ve ultrason destekli ekstraksiyon (UAE)) için işlem koşullarının optimizasyonu ve elde edilen pektinlerin verim ve kalite özellikleri bakımından karşılaştırılması amaçlanmıştır. İşlem koşulları olarak; katı/çözgen oranı, pH, işlem sıcaklığı, işlem süresi, karıştırma hızı ve ultrasonik dalga frekansının pektin verimi üzerindeki etkisi incelenmiştir. Çözgen ekstraksiyonunda optimum koşullar (1:10 katı/çözgen oranı, pH 2, 80°C sıcaklık, 120 dakika işlem süresi ve 500 rpm karıştırma hızı) altında maksimum pektin verimi %12.28 olarak bulunurken, UAE’da maksimum pektin verimi %10.85 olarak (20 Hz dalga frekansı, 30 dakika işlem süresi, pH 2, 1:10 katı/çözgen oranı ve 80°C sıcaklık) bulunmuştur. Pektin örneklerinin nem içeriği, renk değerleri (L*, a*, b*), metil esterifikasyon derecesi, kül miktarı, köpük stabilitesi, indirgen şeker miktarı, görünür viskozite ve akış özellikleri, jel derecesi ve jel gücü özellikleri incelenmiş, tüm pektin örnekleri yüksek metoksilli olarak (MED>%50) bulgulanmıştır. İki farklı yöntemle optimum koşullarda elde edilen pektinlerin indirgen şeker miktarları haricinde diğer özellikleri arasında istatiksel olarak bir fark saptanamamıştır (p>0.05). İndirgen şeker içerikleri ise SE ve UAE için sırasıyla %25.29 ve %27.71 olarak belirlenmiştir. Pektinin gıda sanayisinde jelleştirici ve kıvam arttırıcı olarak kullanılması için en önemli kriter olan metil esterifikasyon derecesi iki yöntemle elde edilen pektinde de yüksek bulunduğundan, iki pektinin de gıdalarda katkı maddesi olarak kullanılabilirliği uygun bulunmuştur.

Keywords

Pektin, Ayva, Çözgen ekstraksiyonu, Ultrason destekli ekstraksiyon, Pektin verimi

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