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. 2016 Sep 19;11(9):e0161751.
doi: 10.1371/journal.pone.0161751. eCollection 2016.

Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions

Mohamed Yassine Sayah  1 , Rachida Chabir  2 , Hamid Benyahia  3 , Youssef Rodi Kandri  1 , Fouad Ouazzani Chahdi  1 , Hanan Touzani  1 , Faouzi Errachidi  4
Affiliations

Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions

Mohamed Yassine Sayah et al. PLoS One. .

Abstract

Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification "DE" and on molecular weight "Mw". Results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%. The molecular weight was calculated using Mark-Houwink-Sakurada equation which describes its relationship with intrinsic viscosity. This later was determined using four equations; Huggins equation, kramer, Schulz-Blaschke and Martin equation. The molecular weight varied from 1.538 x1005 to 2.47x1005 g/mol for grapefruit pectin and from 1.639 x1005 to 2.471 x1005 g/mol for orange pectin.

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Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Effect of acids types and citrus peels stat on pectin yield.
Fig 2
Fig 2
Huggins, Kraemer and Martin plots for grapefruit pectin extracted from fresh peels using sulfuric acid (a) and citric acid (b), and from residual peels using sulfuric acid (c) and citric acid (d)and Schulz-Blacschke plot of all grapefruit pectin solutions (e).
Fig 3
Fig 3
Huggins, Kraemer, and Martin plots for orange pectin extracted from fresh peels using sulfuric acid (a’), and citric acid (b’) and from residual peels using sulfuric acid (c’), and citric acid (d’) and Schulz-Blacschke plot of all orange pectin solutions (e’)
Fig 4
Fig 4
Variation of “zero shear” specific viscosity (ɳsp) with degree of space-occupancy (c[ɳ]) for Orange (a) and Grapefruit (b) pectins.
See this image and copyright information in PMC

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