Skip to main content
SpringerLink
Log in

Extraction and characterization of a novel Terminalia pectin

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  1. McGaw LJ, Rabe T, Sparg SG, Jager AK, Eloff JN, and van Staden J. An investigation on the biological activity of Combretum species. J. Ethnopharmacol. 75: 45–50. (2001).

    Article  CAS  Google Scholar 

  2. Chaliha M, Williams D, Edwards D, Pun S, Smyth H, and Sultanbawa Y. Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method. Journal of Medicinal Plants Research. 11: 96–106. (2017).

    Article  Google Scholar 

  3. Walter RH. CHAPTER 10—Analytical and Graphical Methods for Pectin. pp. 189–225. In The Chemistry and Technology of Pectin. Y Academic Press, San Diego. (1991)

  4. Braddock R. Handbook of citrus by-products and processing technology John Wiley, New York. pp. (1999).

  5. Jung J, Arnold RD, and Wicker L. Pectin and charge modified pectin hydrogel beads as a colon-targeted drug delivery carrier. Colloids Surf. B. Biointerfaces. 104: 116–121. (2013).

    Article  CAS  Google Scholar 

  6. Meka VS, Nali SR, Songa AS, and Kolapalli VRM. Characterization and In Vitro Drug Release Studies of a Natural Polysaccharide Terminalia catappa Gum (Badam Gum). AAPS PharmSciTech. 13: 1451–1464. (2012).

    Article  CAS  Google Scholar 

  7. Anderson DMW and Bell PC. The composition and properties of the gum exudates from Terminalia sericea and T. Superba. Phytochemistry. 13: 1871–1874. (1974).

    Article  CAS  Google Scholar 

  8. Biswajit D, Suvakanta D, Chandra CR, Jashabir C, and Saumendu DR. Optimization and characterization of purified polysaccharide from Terminalia belarica gum as pharmaceutical excipient. International Journal. 3: 21–29. (2014).

    Google Scholar 

  9. Ranganna S. Hand book of analysis and quality control for fruits and vegetable products. 2nd McGraw Hill publishing Co. Ltd., New Delhi. pp. (1995).

  10. Guo X, Meng H, Tang Q, Pan R, Zhu S, and Yu S. Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins. Food Hydrocolloids. 52: 431–437. (2016).

    Article  CAS  Google Scholar 

  11. Silva N. C., Santana R. C., Duarte C. R., and S. BMA. Impact of freeze-drying on bioactive compounds of yellow passion fruit residues. J. Food Process Eng.: 1–9. (2016).

  12. Castillo-Israel KAT, Baguio SF, Diasanta MDB, Lizardo RCM, Dizon EI, and Mejico MIF. Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study. International Food Research Journal 22: 202–207. (2015).

    CAS  Google Scholar 

  13. Ismail NSM, Ramli N, Hani NM, and Meon Z. Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana. 41: 41–45. (2012).

    CAS  Google Scholar 

  14. Hend GM, Pawar PA, Dhingra AR, and Adule PB. Isolation and characterization of orange peel pectin extracted by various drying methods IJRBAT. 5-7. (2015).

  15. Norziah MH, Fang EO, and Abd Karim A. Extraction and characterization of pectin from Pomelo fruit peels. in The tenth International Gums and Stabilisers for the Food Industry: The Past, Present and Future of Food Hydrocolloids. 1999. The North East Wales Institute, Wrexham, Wales: Woodhead Publishing.

    Google Scholar 

  16. Fu JT and Rao MA. Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose. Food Hydrocolloids. 15: 93–100. (2001).

    Article  CAS  Google Scholar 

  17. Williams DJ, Edwards D, Pun S, Chaliha M, Burren B, Tinggi U, Sultanbawa Y. Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic). Food Res. Int. 89: 237–244. (2016).

    Article  CAS  Google Scholar 

  18. Grant GT, Morris ER, Rees DA, Smith PJC, and Thom D. Biological interactions between polysaccharides and divalent cations: The egg-box model. FEBS Lett. 32: 195–198. (1973).

    Article  CAS  Google Scholar 

  19. Cui SW. Food Carbohydrates: Chemistry, Physical Properties, and Applications CRC Press, Taylor & Francis, Florida. pp. (2005).

  20. Szymanska-Chargot M and Zdunek A. Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process. Food Biophysics. 8: 29–42. (2013).

    Article  Google Scholar 

  21. Hosseini SS, Khodaiyan F, and Yarmand MS. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydr Polym. 140: 59–65. (2016).

    Article  CAS  Google Scholar 

Download references

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.

Author information

Authors and Affiliations

  1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, P.O. Box 156, Archerfield BC, QLD, 4108, Australia

    Mridusmita Chaliha, Heather Smyth & Yasmina Sultanbawa

  2. Department of Agriculture and Fisheries (DAF), Agri-Science Queensland, P.O. Box 156, Archerfield BC, QLD, 4108, Australia

    David Williams

Authors
  1. Mridusmita Chaliha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. David Williams
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Heather Smyth
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yasmina Sultanbawa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mridusmita Chaliha.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 846 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Chaliha, M., Williams, D., Smyth, H. et al. Extraction and characterization of a novel Terminalia pectin. Food Sci Biotechnol 27, 65–71 (2018). https://doi.org/10.1007/s10068-017-0201-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0201-4

Keywords

Search

Navigation