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Bekheit, A., Ali, F., Ali, M., Galal, S. (2008). EXTRACTION AND EVALUATION OF PECTIN FROM SUNFLOWER HEAD RESIDUE USING ULTRASONIC. Journal of Food and Dairy Sciences, 33(1), 309-320. doi: 10.21608/jfds.2008.124710
A. A. Bekheit; F. A. Ali; M. H. Ali; S. M. Galal. "EXTRACTION AND EVALUATION OF PECTIN FROM SUNFLOWER HEAD RESIDUE USING ULTRASONIC". Journal of Food and Dairy Sciences, 33, 1, 2008, 309-320. doi: 10.21608/jfds.2008.124710
Bekheit, A., Ali, F., Ali, M., Galal, S. (2008). 'EXTRACTION AND EVALUATION OF PECTIN FROM SUNFLOWER HEAD RESIDUE USING ULTRASONIC', Journal of Food and Dairy Sciences, 33(1), pp. 309-320. doi: 10.21608/jfds.2008.124710
Bekheit, A., Ali, F., Ali, M., Galal, S. EXTRACTION AND EVALUATION OF PECTIN FROM SUNFLOWER HEAD RESIDUE USING ULTRASONIC. Journal of Food and Dairy Sciences, 2008; 33(1): 309-320. doi: 10.21608/jfds.2008.124710

EXTRACTION AND EVALUATION OF PECTIN FROM SUNFLOWER HEAD RESIDUE USING ULTRASONIC

Article 1, Volume 33, Issue 1, January 2008, Page 309-320  XML PDF (614.11 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.124710
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Authors
A. A. Bekheit1; F. A. Ali1; M. H. Ali2; S. M. Galal2
1Agric. Industrialization Unit, Desert Research Center
2Food Technology Dept., Fac. of Agric., Cairo University
Abstract
Sunflower heads remaining after seed removal are a potential source of low-methoxyl pectin (35% dry weight basis). Ultrasonic was used during extraction of pectin from alcohol insoluble solids of sunflower heads using 0.75% sodium hexametaphosphate (1:20, w:v). The extraction was carried out using different ultrasonic power levels (20, 40, 60 and 80% of maximal power) at 70, 80 and 90oC for 15, 30 and 60 min. The obtained pectin was physically and chemically evaluated compared with commercial citrus low methoxyl pectin type 104 A/S of Hercules Copenhagen.             
The highest yield (23.20%) and recovery (66.4%) of pectin were obtained by using ultrasonic at 60% power at 80oC for 15 min of extraction. These selected conditions yielded pectin with methoxyl content and degree of esterification of 4.55 and 31.97%, respectively. On the other hand, viscosity, gel strength, setting temperature and setting time of this pectin representing 80% of those of the commercial citrus low methoxyl pectin. Results showed that viscosity of the extracted pectin was gradually decreased with the increase of ultrasonic power, extraction temperature and extraction time.
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