Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

*Maya Sarah scopus  -  Chemical Engineering Department, Universitas Sumatera Utara, Indonesia, Indonesia
Hisham Hisham  -  Chemical Engineering Department, Universitas Sumatera Utara, Indonesia, Indonesia
Mushila Rizki  -  Chemical Engineering Department, Universitas Sumatera Utara, Indonesia, Indonesia
Ricka Erwinda  -  Chemical Engineering Department, Universitas Sumatera Utara, Indonesia, Indonesia
Received: 19 Oct 2019; Revised: 26 Dec 2019; Accepted: 20 Jan 2020; Published: 18 Feb 2020; Available online: 15 Feb 2020.
Open Access Copyright (c) 2020 International Journal of Renewable Energy Development

Citation Format:
Article Info
Section: Int. Conf. of Chemical Process and Product Engineering 2019
Language: EN
Full Text:
In Vol 9, No 1 (2020): February 2020
Statistics: 104 120
Abstract

Investigation on microwave technique to extract pectin from cocoa pod husk in this study carries out using citric acid and hydrochloric acid (HCl). Extraction proceeds at various microwave powers (180, 300, 450, 600 Watt) and irradiation periods (10, 15, 20, 25, 30 minutes). This study observed effect of power and time to yield and quality of pectin.  Yield of pectin increased at elevated power and time either with citric acid or HCl solvent. Overall pectin quality in this study meet the IPPA quality factor exclude water content which relatively higher. MAE treatment with citric acid using microwave power of 300 Watt for 30 minutes resulted yield of 42% and high pectin quality as compare to MAE treatment with HCl. The best pectin product in this study has moisture content of 8%, ash content of 10%, equivalent weight of 714.29 mg, methoxyl content of 4.8% and galacturonate level of 43%. ©2020. CBIORE-IJRED. All rights reserved

Keywords
Cocoa; extraction; microwave; pectin; power

Article Metrics:

  1. British Standard. (1998) Methods for Analysis and Testing Coal and Coke. Proximate Analysis, British Standard Institution
  2. Chan, S.Y. and Choo, W.S. (2013) Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141, 3752-3758
  3. Chen, Y., Zhang, J.G., Sun, H.J. & Wei, Z.J. (2014) Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. International Journal of Biological Macromolecules, 70, 498-505
  4. Cheng, S. F., Nor L, M. and Chuah, C. H. (2011). Microwave pretreatment: A clean and dry method for palm oil production. Industrial Crops and Products, 34(1), 967-971.
  5. Coates, J. (2006) Interpretation of Infrared Spektra, A Practical Approach. Encylopedia of Analytical Chemistry, 10.1002/9780470027318.a5606
  6. Cruess, W.V. (1958) Commercially Fruits and Vegetable Products, New York, McGraw Hill Book Constenla, D and Lozano, J.E. (2003) Kinetic Model of Pectin Demethylation. Latin American Applied Research, 33, 91-96
  7. Devi, E.W., Shukla, R.N., Bala, K.L., Kumar, A., Mishra, A.A. & Yadav, K.C. (2014) Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly. International Journal of Engineering Research & Technology (IJERT), 3(5), 1925-1932
  8. Dhiraj, M., Krishnacharya, P. & Akamanchi, G. (2017) Microwave assisted process intensification and kinetic modelling: Extraction of camptothecin from Nothapodytes nimmoniana plant. Industrial Crops and Products, 98, 60–67
  9. International Pectin Producers Association. (2014) Pectin Commercial Production and Pectin in Organic Food Products
  10. Kalapathy, U. and Proctor, A. (2001) Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Journal Food Chemistry, 73, 393-396
  11. Lefsih, K., Giacomazza, D., Dahmoune, F., Mangione, M.R., Bulone, D., San Biagio, P.L., Passantino, R., Costa, M.A., Guarrasi, V. and Madani, K. (2017) Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization. Food Chemistry, 221, 91-99
  12. Manrique, G.D. and Lajolo,F.M. (2002) FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology, 25(1), 99-107
  13. Maran, J.P. (2015) Statistical optimization of aqueous extraction of pectin from waste durian rinds. International Journal of Biological Macromolecules, 73, 92-98.
  14. Oliveira, C.F., Giordani, D., Lutckemier, R., Gurak, P.D., F. Cladera-Olivera, F. & Marczak,L.D.F. (2016) Extraction of pectin from passion fruit peel assisted by ultrasound. LWT-Food Science and Technology, 71, 110-115
  15. Qiu, L.P., Zhao, G.I., Hui, W., Lu, J., Li X.F. & Liu, J.J. (2010) Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrate Polymers, 80, 326-331
  16. Ranggan. S. (2000) Handbook of Analysis and Quality Control for Fruit and Vegetable Product. 2nd Edition. McGraw-Hill Publishing Company Limited, New Delhi, 35
  17. Santos, J.D.G., Espeleta, A.F., Branco, A. & de Assis, S.A. (2013) Aqueous extraction of pectin from sisal waste. Carbohydrate Polymers, 92(2) 1997-2001
  18. Sarah, M. (2018) Carotenoids Preservation During Sterilization of Palm Fruit Using Microwave Irradiation. ARPN Journal of Engineering and Applied Sciences, 13(3), 1009-1014
  19. Sarah, M. and Taib, M.R. (2017) Critical parameters for sterilization of oil palm fruit by microwave irradiation. AIP Conference Proceedings 1879
  20. Sarah, M., Hanum, F., Rizki, M. & Hisham, M.F. (2018) Microwave-assisted extraction of pectin from cocoa peelIOP Conference Series: Earth and Environmental Science, 122 (2018)
  21. Sarah, M., Taib, M.R. & Adamu, A. (2014). Enzymatic Inactivation of Oil Palm Fruits: Comparison of Microwave Irradiation and Steam Bath Process. Jurnal Teknologi, 69:2, 55-60
  22. Sarah, M., Widyastuti, S. and Ningsih, D. (2018) Red palm oil production by microwave irradiation. IOP Conference Series: Materials Science and Engineering, 309
  23. Shkodina, O.G., Zeltser, O.A., Selivanov N.Y. & Ignatov, V.V. (1998) Enzymic extraction of pectin preparations from pumpkin. Food Hydrocolloids, 12, 313-316
  24. Sirotek, K.L., Slovakova, J., Kopecny, M. & Marounek, M. (2014) Fermentation of pectin and glucose, and activity of pectin‐degrading enzymes in the rabbit caecal bacterium Bacteroides caccae. Letters in Applied Microbiology, 38, 327-332
  25. Sukaribin, N. and Khalid, K. (2009) Effectiveness of sterilisation of oil palm bunch using microwave technology. Industrial Crops and Products, 30(2), 179-183.
  26. Swamy, G.J. and Muthukumarappan, (2017) K. Optimization of continuous and intermittent microwave extraction of pectin from banana peels, Food Chemistry, 220, 108-114.

Copyright (c) 2020 International Journal of Renewable Energy Development Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to International Journal of Renewable Energy Development and Center of Biomass and Renewable Energy, Department of Chemical Engineering Diponegoro University as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc. , will be allowed only with a written permission from International Journal of Renewable Energy Development and Center of Biomass and Renewable Energy, Department of Chemical Engineering Diponegoro University.

International Journal of Renewable Energy Development and Center of Biomass and Renewable Energy, Department of Chemical Engineering Diponegoro University, the Editors and the Advisory International Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the International Journal of Renewable Energy Development are sole and exclusive responsibility of their respective authors and advertisers.