Abstract

COMPARISON OF CONVENTIONAL AND MICROWAVE ASSISTED ACID MEDIATED PECTIN EXTRACTION FROM PEELS OF MANILKARA ZAPOTA

Nausheen H. Siddiqui*, Iqbal Azhar, Hussain Baqar and Zafar A. Mahmood

ABSTRACT

In view of exploiting external and meticulous techniques to perceive proficient results while unfolding the effects of multidimensional factors, pectin was extracted from Manilkara zapota peel with both microwave and conventional heating source. Using two different strength of hydrochloric acid (0.1 & 1N), the reactions were carried out to evaluate their potential of utilizing as an alternate source for lab-scale to commercial pectin production. Different heating interval 10, 20, 40 and 60 min. were employed against each mechanical procedure (cutting, grinding, chopping, hammering and homogenizing) which were used to crush the peels. The statistical interpretation of the findings indicated that higher strength of acid acquired better candidate and effective extraction of pectin in less time period. The overall conclusion of the study is that – microwave heating technique is quick and efficient compared to conventional heating and at the same time strength of acid observed to hold positive impact on yield of pectin irrespective of the procedure used to extract pectin.

Keywords: mechanical process, Manilkara Zapota, strength of acid.