Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted
extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional extraction method. This study was also to investigate the effect of power level on yield and quality of extracted pectin from jackfruit rinds. Water-based extraction method was performed with the extraction duration for conventional extraction and MAE were 1 h and 10 min, respectively. The temperature of conventional extraction was set at 90°C and the power levels of MAE were 450 W, 600 W and 800 W. High yield of pectin was obtained from conventional extraction (14.59%) and MAE (16.72-17.63%). All quality characteristics determined were found to be insignificant different for pectin extracted from both conventional extraction and MAE except moisture and ash content. Increase in microwave power did not affect yield and quality characteristics of pectin from jackfruit rinds significantly. In conclusion, MAE requires shorter time than conventional extraction in extracting comparable amount and quality of pectin from jackfruit rinds. Microwave-assisted extraction at 450 W was the most effective and economic extraction condition among the different power levels tested.
This study investigated the effect of citric, nitric and sulfuric acid on the yield and
physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds. Yield
and physicochemical properties such as uronic acid content, degree of esterification, degree of
acetylation and colour of pectin solution were determined and compared. Yield of pectin from
jackfruit and chempedak fruit rinds with nitric acid as extractant were 14.81 ± 1.02% and 17.62
± 0.69%, respectively, which were the lowest. The uronic acid content of all extracted pectin
was more than 65%. All jackfruit and chempedak fruit rind pectins in this study were high
methoxyl pectin with degree of esterification ranging from 72-75% for jackfruit rind pectin and
66-69% for chempedak rind pectin. The degree of acetylation of all extracted pectin was lower
than 1%. For both jackfruit and chempedak fruit rind pectins, the citric acid-extracted pectin
produced darker, more reddish and yellowish solution and thus is least preferable. Among
the acids studied, sulfuric acid was the best extractant due to the high yield of pectin and the
solution of this pectin was brighter, less reddish and yellowish.