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Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit

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Abstract

Pectin was isolated from the African star apple (ASA) (Chrysophyllum albidum) fruit at a fully ripe stage from two geographical zones in Ghana. The study employed Box-Behnken design to determine the effects of extraction conditions, time (30–90 min), temperature (70-90oC), and pH (2.5–3.5) on yield, degree of esterification and uronic acid content of the pectin extracts. The optimal conditions of the design (90oC for 60 min at a pH of 2.5) predicted a yield of ~ 11%, with a degree of esterification of 65% and uronic acid content of 75%, which were similar to the experimental values of yield (8.5–10.6%), degree of esterification (DE) (66.8–67.1%) and uronic acid (UA) content (74.5–76.2%). The ASA pectin extracted were characterized in comparison with commercial citrus pectin based on their physicochemical properties. The emulsification capacity of the pectin revealed higher emulsion stability, closely related to commercial citrus pectin. FT-IR analysis of the pectin revealed the presence of a polygalacturonic acid in both samples. The study confirmed that commercial citrus pectin and the citric acid extracted pectin from ASA had comparable characteristics and could be utilized as an alternative extraction source.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

    Joyce Duah & Jacob K. Agbenorhevi

  2. Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana

    Fidelis M. Kpodo

  3. Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada

    Vassilis Kontogiorgos

  4. Department of Nutrition and Food Science, University of Ghana, Legon-Accra, Ghana

    Firibu K. Saalia

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J.D., F.M.K., V.K., F.K.S. and J.K.A.: Conceptualization; J.D.: Investigation; J.D., F.M.K., F.K.S. and J.K.A.:Methodology; F.M.K., V.K., F.K.S. and J.K.A.:Supervision; J.D., V.K. and J.K.A.: Writing original draft; All authors reviewed the manuscript.

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Duah, J., Kpodo, F.M., Kontogiorgos, V. et al. Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit. Food Biophysics (2024). https://doi.org/10.1007/s11483-024-09840-y

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