Extraction of Pectin from Eggplant Peels and Calyxes and Studying its Physicochemical and Functional Properties

Abstract

The current study aimed to extract pectin from eggplant peels and calyxes and studying chemical and physical composition for its, determine the best solution for extraction, which included (citric acid, hydrochloric acid, oxalic acid) at a temperature of 90°C and an extraction time of 90 minutes, as well as studying the physiochemical and functional properties of the extracted pectin. The results of the studying indicated that the highest percentage of pectin extraction yield was obtained when using citric acid with a concentration of (27.3) %, followed by hydrochloric acid (26.1%), while oxalic acid recorded the lowest extraction yield (23.1%). Based on the results of the best extraction yield, the pectin extracted with citric acid solution was used to study its chemical properties, as the degree of esterification was (61.33) %, the methoxyl content (5.76) %, the reductive force (1.38) eq/g, galacturonic acid (64.9) %, and the equivalent weight (1898.1) g/eq.The physical properties of pectin extracted from eggplant peels and calyxes were also estimated, including relative viscosity (1.1343), molecular weight (229.79) kDa. As for the functional properties of pectin extracted from eggplant peels and calyxes, which included water holding capacity (3.3) g/g pectin, fat holding capacity (2.86) g/g pectin, the foam capacity rate for the three concentrations was (71.3)%, while the foam stability rate was (31.5). ) %, while the rate of emulsification stability for the three concentrations was (75.8) %.