Pectin extraction and characterization from kidney bean hulls using hot acid and ultrasonic assisted extraction methods

Abstract

In order to evaluate kidney bean husks, extraction of pectin from this waste was carried out under hot acid and ultrasonic assisted extraction methods. Dilute solutions of different organic and inorganic acids were used as extraction solutions, and their effects on the yields and properties of the extracted pectins were investigated by making changes in extraction conditions including temperature and time. Increasing extraction temperature, longer extraction time and decreasing the pH of the medium increased the pectin yields for both methods. Pectin yields were higher when inorganic acids were used as extraction media under ultrasonic assisted extraction method. All extracted pectins are in the class of high ester pectin. The FTIR spectra of the extracted pectins and commercial pectin were very similar to each other and gave similar vibration bands.

Keywords

• Ultrasonic assisted extraction
• Hot acid extraction
• Pectin properties
• Kidney bean hulls

Sıcak asit ve ultrasonik destekli ekstraksiyon yöntemleriyle barbunya fasulyesi kabuklarından pektin ekstraksiyonu ve karakterizasyonu

Öz

Barbunya fasulyesi kabuğunun değerlendirilmesi amacıyla sıcak asit ve ultrasonik destekli ekstraksiyon yöntemleriyle pektin ekstraksiyonları gerçekleştirilmiştir. Çalışmada farklı organik ve inorganik asitlerin seyreltik çözeltileri ekstraksiyon çözeltisi olarak kullanılırken, ekstraksiyon şartlarından sıcaklık ve sürede değişiklikler yapılarak pektin verimine ve özelliklerine etkileri araştırılmıştır. Her iki ekstraksiyon yönteminde de sıcaklığın yükselmesi, sürenin uzaması ve ortamın pH’ının düşmesi pektin verimlerini artırmıştır. İnorganik asitlerin ekstraksiyon çözeltisi olarak kullanıldığı durumlarda ve ultrasonik ekstraksiyon yönteminde pektin verimleri daha yüksek değerlerde gerçekleşmiştir. Ekstrakte edilen pektinlerin tümü yüksek esterli pektin sınıfına girmektedir. Ekstrakte edilen pektinlerin ve ticari pektinin FTIR spektrumları birbirine oldukça benzerdir ve hemen hemen aynı titreşim frekanslarında pikler vermiştir.

Anahtar Kelimeler

• Ultrasonik destekli ekstraksiyon
• Sıcak asit ekstraksiyonu
• Pektin özellikleri
• Barbunya fasulyesi kabuğu

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