Optimizing the Microwave-Assisted Extraction of Pectin from Fresh Citrus Pomace

doi:10.7506/spkx1002-6630-201224007

Abstract

Abstract:

Response surface methodology was used to optimize the microwave-assisted extraction of pectin from fresh citrus pomace. Pectin yield was investigated with respect to four process conditions including microwave power, solid-to-solvent ratio, microwave treatment time and pH. An analysis of variance showed that pectin yield was affected significantly by the linear terms X1 (pH), X2 (microwave treatment time) and X3 (microwave power) and the interactive terms X1X3 in the fitted regression model had sigificant effects on pectin yield, neither of the quadratic terms X1X2 and X2X3 had significant effects, while the quadratic terms X12 and X32 had highly signifinant effects. These demonstrate that the effects of the factors (process conditions) on pectin yield were not simply linear. In view of practical feasibility, efficiency and other comprehensive factors, the optimal conditions for the microwave-assisted extraction of pectin from fresh citrus pomace were determined as 626 W of microwave power, 5.6 min of microwave treatment time, solvent pH 1.5, and 1:30 (g/mL) of solid-to-solvent ratio. The predicted maximum pectin yield under the optimized conditions was 7.1%, whereas the average actual value of 7.05% (n = 3).

Key words: citrus pomace, pectin, microwave-assisted extraction, response surface methodology

CLC Number:

TS201.1

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