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ARS Home » Research » Publications at this Location » Publication #177660
Title: MICROWAVE EXTRACTION OF PECTIN AND CHARACTERIZATION USING HIGH-PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY

Author
item Suleiman, Halla
item Chau, Hoa - Rose
item Fishman, Marshall

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2005
Publication Date: 4/4/2005
Citation: Suleiman, H., Chau, H.K., Fishman, M.L. Microwave extraction of pectin and characterization using high-performance size exclusion chromatography. Abstract for 37th Middle Atlantic Regional Meeting of the American Chemical Society, May 22-25, 2005.

Interpretive Summary:

Technical Abstract: The goal of the research was to develop a method whereby high-quality pectin could be extracted from orange albedo. Pectin was extracted from early Valencia orange albedo, using acid. Pectin was extracted by rapid microwave heating under pressure. The extraction times ranged from 3-60 minutes, at a constant temperature. The pectin was then characterized for molar mass (M), radius of gyration (Rgz), and intrinsic viscosity (IVw). The characterization was obtained by High-Performance Size-Exclusion Chromatography with online light scattering and viscosity detection. The molar mass, radius of gyration, and intrinsic viscosity were the highest at the lower heating times, particularly at 3 minutes. The molar mass was 480,000 Daltons, the Rgz was 40.9 nm, and the IVw was 8.1 dL/g. As heating times increased the percentage of pectin recovered increased, whereas the M, Rgz, and IVw all decreased. Analysis of the Mark-Houwink plots showed that the pectin extracted at lower heating times was more compact and spherical. As heating times increased the pectin structure fragmented and became less compact.