Food Science and Biotechnology

, Volume 27, Issue 1, pp 65–71 | Cite as

Extraction and characterization of a novel Terminalia pectin

  • Mridusmita Chaliha
  • David Williams
  • Heather Smyth
  • Yasmina Sultanbawa
Article
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Abstract

This study reports the investigation into pectin present in Terminalia ferdinandiana—a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products—frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 °C. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.

Keywords

Terminalia Terminalia ferdinandiana Pectin Degree of esterification FT-IR 
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Notes

Acknowledgements

This work was performed in part at the Queensland node of the Australian National Fabrication Facility. The authors also gratefully acknowledge technical support from Dr Kinnari Shelat. This project was supported by RIRDC Grant (2014-2018-PRJ 2014000161). M. Chaliha’s PhD was supported by the Research Training Program Scholarship.

Supplementary material

10068_2017_201_MOESM1_ESM.docx (847 kb)
Supplementary material 1 (DOCX 846 kb)

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Queensland Alliance for Agriculture and Food Innovation (QAAFI)The University of QueenslandArcherfield BCAustralia
  2. 2.Department of Agriculture and Fisheries (DAF)Agri-Science QueenslandArcherfield BCAustralia

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