Effect Of Quince Variety On The Quality Of Pectin: Chemical Composition And Characterization

Abstract

In this study, the extraction of pectin from two variety of quince (C. vulgaris maliformis and C. vulgaris piriformis) were performed at different extracting conditions of temperatures (70, 80, 90 °C) and time (60, 90,120 min) in 0.01 M HCI solutions at pH 2. The highest yields were obtained 1.65 and 2.86% (dried pectin g/100g quince pulp) by extraction at 90 °C and 90 minutes. The degree of esterification is a key factor to determine conformation and rheological properties of pectin. Galacturonic acid content, degree of esterification and ash contents in pectin samples of quince were found 97.8- 72.1%; 85.27-78.22% and 2.7- 2.3%, respectively. The polysaccharides present in the different extracts were characterized by FT-IR spectroscopy in the region 400-4000 cm-1 . SEM images of pectic substances surface were obtained using an EVO-50XVP. Chemical composition was determined using the Genesis 4000EDX detector.