Research Article
Extraction of Novel Galactoarabinan-Rich Pectin with Gelling Capacity from Soursop Pomace
Author(s): V Besson, Beda M Yapo and Kouassi L KoffiV Besson, Beda M Yapo and Kouassi L Koffi
The effect of the strength of nitric acid-extractant (pH 1.2, 1.6, and 2.0) on the yield, sugar composition and molecular weight, and gelling ability of pectin from soursop (Annona muricata) was investigated to find out the optimum conditions for producing marketable pectin. The results showed that the yield (3.5-12.9%) of pectin (AMP) extracted from Annona muricata pomace was pH-dependent. Likewise, its galacturonic acid content (GalA: 41.3-72.8%), total neutral sugar content (TNS: 11.4-24.3%), methylesterification degree (DM: 64-82), viscosity-average-molecular weight (Mv: 62-105), and gelling capacity (GC: 98-163) were significantly influenced by the extraction pH (p<0.05). Individual neutral sugar analysis revealed that arabinose was the most abundant, followed by galactose with a rather high presence of rhamnose. Partial structural analysis, by enzymatic degradations, suggeste.. View More»
