Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Microwave Assisted Extraction of Lime Pectin

Authors
item Fishman, Marshall
item Chau, Hoa
item Hoagland, Peter
item Hotchkiss, Arland

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 27, 2004
Publication Date: March 30, 2004
Citation: Fishman, M.L., Chau, H.K., Hoagland, P.D., Hotchkiss, A.T. 2004. Microwave assisted extraction of lime pectin. Meeting Abstract. 227th American Chemical Society National Meeting, Anaheim, CA. March 27-April 1, 2004. AGFD:94.

Technical Abstract: Microwave assisted extraction (MAE) under pressure was used to acid extract pectin from lime flavedo, albedo and pulp. Advantages of MAE over conventional heating methods in the extraction of pectin from citrus residues are 10 fold or better reduction in heating time, better control of extraction conditions and more narrow molar mass distributions. Heating times ranged from 1 to 10 minutes. Pectin dissolved in 0.05 M sodium nitrate was characterized by HPSEC with online static light scattering, dynamic light scattering and viscosity detection. Pulp gave the highest viscosity whereas albedo had the highest molar mass. Ratios of radius of gyration to hydrated radius were consistent with the concept that pectin behaves as a partially formed network structure in solution.

Last Modified: 12/20/2014