Optimization studies on microwave assisted extraction of dragon fruit (Hylocereus polyrhizus) peel pectin using response surface methodology

S. Rahmati, Aminah Abdullah, E. Momeny, O. L. Kang

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Optimization of microwave assisted extraction of dragon fruit peel pectin was conducted using respond surface methodology. Effect of extraction conditions, i.e. pH value (X1), extraction time (X2) and solid-liquid ratio (X3) on the extraction yield was investigated using a central composite experimental design. Optimization of microwave assisted extraction was performed and three-dimensional (3D) response surface plots were derived from the mathematical models. Analysis of variance (ANOVA) was conducted and indicated a significant interaction between extraction conditions (pH value and extraction time) and extraction yield. The optimum conditions of microwave assisted extraction were as follows: X1 = 2.07; X2 = 65 s and X3 = 66.57. The verifi{ligature}cation test on pectin extraction was performed and revealed a perfect agreement between experimental and predicted values. The maximum predicted yield of pectin extraction was 18.53%. Overall, application of microwave assisted extraction can give rise to high quality dragon fruit peel pectin.

Original languageEnglish
Pages (from-to)233-239
Number of pages7
JournalInternational Food Research Journal
Volume22
Issue number1
Publication statusPublished - 2015

Fingerprint

Hylocereus polyrhizus
Hylocereus
Microwaves
response surface methodology
pectins
Fruit
Ligation
Cations
Analysis of Variance
fruit peels
Research Design
Theoretical Models
pectin

Keywords

  • Dragon fruit peel pectin
  • Microwave assisted extraction
  • Response surface methodology

ASJC Scopus subject areas

  • Food Science

Cite this

Optimization studies on microwave assisted extraction of dragon fruit (Hylocereus polyrhizus) peel pectin using response surface methodology. / Rahmati, S.; Abdullah, Aminah; Momeny, E.; Kang, O. L.

In: International Food Research Journal, Vol. 22, No. 1, 2015, p. 233-239.

Research output: Contribution to journalArticle

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