Table 1 Yield and composition of pectin extracted using different methods.

From: Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques

 

HAE

MAE

UAE

EAE

EY (%)

15.36 ± 0.84 c

20.43 ± 1.25 a

17.21 ± 0.77 b

11.94 ± 1.32 d

PS (nm)

966.12 ± 20.2 a

881.31 ± 21.61 bc

918.75 ± 20.13 b

843.69 ± 19.89 c

PC (%)

10.34 ± 0.36 b

9.06 ± 0.28 c

9.32 ± 0.24 c

12.86 ± 0.42 a

TPC (%)

1.86 ± 0.28 b

1.48 ± 0.24 b

2.42 ± 0.23 ab

2.68 ± 0.19 a

MeO (%)

7.43 ± 0.34 ab

8.35 ± 0.42 a

7.08 ± 0. 28 b

6.62 ± 0.37 c

GalA (%)

67.36 ± 0.95 b

71.36 ± 1.19 a

69.62 ± 1.74 ab

56.34 ± 1.58 c

DE (%)

55.67 ± 1.35 a

53.34 ± 1.90 ab

51.42 ± 1.63 bc

47.71 ± 1.18 d

  1. aEY, extraction yield; PS, particle size; PC, protein content; TPC, total phenolic content; MeO, methoxyl Content; GalA, galacturonic acid content; DE, degree of esterification.
  2. bDifferent letters (a, b, c, d) suggest significantly different (p < 0.05).
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