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Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid

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Abstract

Rather than disposed of as waste, cocoa pod husk has a potential to be the source of natural pectin. An efficient extraction process can provide a sufficient amount of pectin. This study aims to analyze the performance of microwave-assisted extraction to separate pectin from cocoa pod husk mediated by cheaper and milder acidifying agent, oxalic acid. Response surface methodology was performed to investigate the effect of pH, ratio of liquid to solid, and irradiation time on the quantity of pectin extracted. Our model showed that reducing ratio of liquid to solid did not dramatically affect extraction yield. Higher oxalic acid concentration, i.e. lower pH, and prolonged irradiation time increased yield, yet decreased degree of esterification which influences the gelling ability of pectin. This technique also significantly shortened the extraction time compared to conventional method. Our finding complements the application of microwave-assisted extraction as a modern separation technique.

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Abbreviations

CCD:

Central composite design

CPH:

Cocoa pod husk

CPHF:

Cocoa pod husk flour

DE:

Degree of esterification

FTIR:

Fourier-transform infrared

L/S:

Ratio of liquid (solvent) to solid (sample)

MAE:

Microwave-assisted extraction

NMR:

Nuclear magnetic resonance

RSM:

Response surface methodology

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Acknowledgements

We gratefully acknowledge the financial support from Incentive Program Research National Innovation System (INSINAS) by Ministry of Research and Technology of Republic Indonesia.

Funding

This study was Funded by Ministry of Research and Technology of Republic Indonesia.

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Authors and Affiliations

  1. Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, 16911, Indonesia

    Radityo Pangestu, Siti Amanah, Ario Betha Juanssilfero,  Yopi & Urip Perwitasari

  2. Center for Research and Human Resources Development, National Standardization Agency, Jakarta, 10340, Indonesia

    Yopi

Authors
  1. Radityo Pangestu
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  2. Siti Amanah
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  3. Ario Betha Juanssilfero
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  4. Yopi
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  5. Urip Perwitasari
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Contributions

All authors contributed to conceive the study and planned the experimental design. Material preparation, data collection, analysis, and characterization were performed by RP, SA, ABJ and UP. The first draft of the manuscript was written by RP (main author) and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Radityo Pangestu.

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Pangestu, R., Amanah, S., Juanssilfero, A.B. et al. Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid. Food Measure 14, 2126–2133 (2020). https://doi.org/10.1007/s11694-020-00459-4

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