Effect of different extraction conditions on the yield of pectin extracted from bilimbi (Averrhoa bilimbi)

Authors

  • Reygan H. Sangalang College of Arts and Sciences Batangas State University, Pablo Borbon Main I

Keywords:

bilimbi, extraction, optimization, pectin, yield

Abstract

Pectin is a naturally occurring biopolymer that is widely used in the food, pharmaceutical industry and biotechnology. Pectin from bilimbi (Averrhoa bilimbi) was extracted at different conditions. Pectin extraction was done considering varied time (30 min, 60 min and 120 mins), pH (1.5, 2.0 and 2.5) at and temperature (70°C, 80°C and 90°C). The highest yield of crude pectin was observed after 120 minutes heating 90°C and pH 2.0. Statistical analysis indicated that variations of temperature, pH and time had significant effects on the yield of pectin.

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Published

2016-12-05

How to Cite

Sangalang, R. H. (2016). Effect of different extraction conditions on the yield of pectin extracted from bilimbi (Averrhoa bilimbi). International Research Journal on Innovations in Engineering, Science and Technology, 2, 01–06. Retrieved from https://ojs.batstate-u.edu.ph/index.php/IRJIEST/article/view/19

Issue

Vol. 2 (2016)

Section

Research Paper

License

Copyright (c) 2016 International Research Journal on Innovations in Engineering, Science and Technology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.