Microwave assisted extraction of pectin from dried hull of faba bean
Keywords:
Faba bean hull, equivalent weight, methoxyl content, pectin, degree of esterificationAbstract
This study intended to estimate the potential uses of faba bean hull as pectin source for various commercial applications such as gelling, thickening, stabilization etc. The extraction was carried out at microwave power (160–640 W), time (3–12 min), pH (1.5) and solid: liquid ratio (1:20 g/ml). The optimal conditions of microwave assisted extraction to yield high pectin from faba bean hull powder (14.86 %) were found to be at pH 1.5, microwave power of 640 W, extraction time of 9 min, solvent: solid ratio of 1:20 g/ml respectively. The pectin extracted was characterized as high methoxylpectin with anhydrous acid content and methoxyl content of 51.38% and 4.89% respectively and degree of esterification 54.08%. The extracted pectin depicted equivalent weight, anhydrouronic acid content and methoxyl content of 746.26%, 51.38% and 4.89% respectively. As little information is present on extraction of pectin from faba bean hull. The present study revealed that faba bean hull is better and suitable pectin source and considered to be the potential raw material for various food processing applications.
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