Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel IJTSRD
This study extracted pectin from the fruit peels of Mangifera indica Linn. Indian Mango sold in Catarman. The Mango fruit peels pectin has greenish light brown color, sweet dry smell odor and coarse texture. The 0.5 pectin solution has pH of 4, acidic and is soluble in water but insoluble in both hexane and chloroform reagents. Extracted pectin has 280°C to 284°C high melting point and gelling point of 32°C in 10min. The glucose content of extracted pectin is 2 and few from chloride ions. Extracted pectin is comparable in terms of odor, texture, solubility and glucose content to commercial pectin but quit incomparable in color, pH, melting point, gelling point and chloride ion test.
By Aurelia Jane Jatap | Melinda C. Getalado “Extraction of Pectin from Mangifera Indica Linn. (Indian Mango) Fruit Peel”
Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019,
URL: https://www.ijtsrd.com/papers/ijtsrd25180.pdf
call for paper Civil Engineering, international journal Agricultural Engineering, ugc approved journals for engineering