Meyve kabuğu atıklarından pektin ekstraksiyonu ve karakterizasyonu

Öz

Çalışmada; mandalina, nar ve bal kabağı kabukları gibi meyve kabuğu atıkları kullanılarak geleneksel asit ekstraksiyonu yöntemi ile pektin ekstrakte edilmiştir. Farklı meyve kabukları kullanılarak ve ekstraksiyon koşulları değiştirilerek elde edilen pektinler karakterize edilerek ticari pektin ile karşılaştırılmıştır. Ham madde olarak üç farklı meyve kabuğu, ekstraksiyon ortamı için iki farklı asit türü (sitrik asit ve hidroklorik asit) ve iki farklı ekstraksiyon sıcaklığı (80 °C ve 90 °C) gibi değişen parametrelerle pektin ekstraksiyonları gerçekleştirilmiştir. Değiştirilen bu parametrelerin elde edilen pektin verimine ve pektinin özelliklerine etkisi incelenmiştir. Ekstrakte edilen pektin örneklerinin; nem ve kül içeriği, FTIR analizleri, esterleşme derecesi, eşdeğer ağırlığı, metoksil içeriği ve anhidroüronik asit içeriği belirlenmiştir. Çalışmada elde edilen pektin verimlerinin; mandalina kabuğu için %4.70-14.50, nar kabuğu için %4.40-9.25 ve bal kabağı kabuğu için ise %2.10-4.80 değerleri arasında değiştiği bulunmuştur. Pektin ekstraksiyonu için çalışmada kullanılan meyve kabukları arasında en yüksek pektin verimi bir turunçgil meyvesi olan mandalina kabuğundan %14.50 olarak elde edilmiştir. Yapılan analiz ve karakterizasyon sonuçları; çalışmada elde edilen pektinlerin çoğunlukla yüksek metoksilli pektinler olduğunu göstermektedir. Farklı meyve kabuklarından ekstrakte edilen pektinlerin verimleri, ekstrakte edilen pektinlerin özellikleri ve çevresel etkiler göz önüne alındığında ekstraksiyon ortamı olarak sitrik asitin kullanımının ve ekstraksiyon sıcaklığı olarak 90 °C sıcaklığın seçilmesinin daha uygun olduğu sonucuna varılmıştır.

Anahtar Kelimeler

• Pektin
• Asit ekstraksiyonu
• Mandalina kabuğu
• Nar kabuğu
• Bal kabağı kabuğu
• Meyve kabuğu

Extraction and characterization of pectin from waste of fruit peels

Abstract

In this study; pectin was extracted using traditional acid extraction method using fruit peel waste such as mandarin, pomegranate and pumpkin peels. The pectins obtained by using different fruit peels and changing the extraction conditions were characterized and compared with commercial pectin. Pectin extractions were carried out with varying parameters such as three different fruit peels as raw materials, two different acid types (citric acid and hydrochloric acid) for the extraction medium and two different extraction temperatures (80 °C and 90 °C). The effects of these parameters on the pectin yield and properties of pectin were investigated. Moisture and ash content, FTIR analysis, esterification degree, equivalent weight, methoxyl content and anhydrouronic acid content were determined for the characterisation of the extracted pectin samples. The pectin yields were found to be; 4.70-14.50% for mandarin peel, 4.40-9.25% for pomegranate peel and 2.10-4.80% for pumpkin peel. Among the fruit peels used in the study for pectin extraction, the highest pectin yield was obtained as 14.50% from the mandarin peel, which is a citrus fruit. The results of the analysis and characterization show that the samples are mainly composed of high methoxy pectins. Considering the yields of extracted pectins from different fruit peels, their properties and environmental effects, it was concluded that it is more appropriate to use citric acid as the extraction medium and to select the extraction temperature of 90 °C.

Keywords

• Pectin
• Acid extraction
• Mandarin peel
• Pomegranate peel
• pumpkin Peel
• Fruit peel

Kaynakça

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