Ultrasound assisted extraction and characterization of pectin from pumpkin peels

In this study, pectin was produced from pumpkin peels by ultrasound assisted extraction method and the physicochemical properties of the produced pectin were compared with the pectin produced by the classical extraction method. Both extraction methods are optimized by the response surface method for the pectin yield. The optimum extraction conditions for ultrasound assisted extraction (UAE) were determined as 10.6 ml/g liquid/solid ratio, 33.42 minutes and pH 1.04. Optimum extraction conditions for classical extraction (CE) were determined as 32.27 ml/g liquid/solid ratio, 2.91 hours and pH 1.08. The pectin yields obtained at these optimum conditions were determined as 9.02% for UAE and 12.19% for CE. It was determined that the structures were similar to each other as results of the FTIR analysis of pectins obtained by both extraction methods. In addition, pectins obtained by both methods were determined to be high methoxyl pectin (DE>50). The emulsion activity and stability of pectin produced by the UDE method were found to be higher than the pectin produced by the KE method. The foam capacity and stability of pectin produced with CE were found to be higher than pectin produced by UAE method. This study showed that pumpkin peels can be used as a raw material for pectin and UAE method can be used effectively in the isolation of pectin from pumpkin peels. Keywords: Pectin, Extraction, Ultrasound, Pumpkin Peel, Waste