Evaluation of physico - chemical characteristics and functional properties of pectin extracted from the peels of shamouti orange /
Rasha Fouad Ahmed Mourad
Evaluation of physico - chemical characteristics and functional properties of pectin extracted from the peels of shamouti orange / تقييم الخصائص الطبيعية و الكيميائية و الوظيفيه للبكتين المستخلص من قشور البرتقال الشموتى Rasha Fouad Ahmed Mourad ; Supervised Nadia Abdelrahman Salama , Shahinaz Ahmed Helmy Mohamed - Cairo : Rasha Fouad Ahmed Mourad , 2014 - 143 P. : charts , facsimiles ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
This study aimed to extract the high methoxyl pectin from the orange peels of shamouti variety by using two different methods of extraction. The first method was applied by using sodium hexametaphosphate (SHMP) at pH 4.5 at 95C for 60 min. Meanwhile, in the second method nitric acid (NA) was used at pH 1.6 at 80 - 90C for 60 min. The Shamouti orange fruit was chosen because it contains thick albedo layer which constituted about 35.7% from fruit weight. The gross chemical composition of orange peels of Shamouti variety indicated that total sugars, total ash, crude protein, ether extract were 2.75, 2.11, 3.52 and 1.50 % (on dry wt. basis), respectively. Meanwhile, moisture and total indigestible carbohydrates constituted 9.86% and 61.22%, respectively. Moreover, the content of total pectic substances reached 28.90%, on dry wt. basis. Results showed that the superiority was belonged to NA pectin of the characteristics concerning pectin yield, pectin recovery, equivalent weight, methoxyl content, degree of esterification, acetyl value and molecular weight which were 27.95, 96.70, 618.51, 7.60%, 59.70%, 0.16% and 940.10 kDa, respectively compared with SHMP pectin
Albedo Orange peels Shamouti
Evaluation of physico - chemical characteristics and functional properties of pectin extracted from the peels of shamouti orange / تقييم الخصائص الطبيعية و الكيميائية و الوظيفيه للبكتين المستخلص من قشور البرتقال الشموتى Rasha Fouad Ahmed Mourad ; Supervised Nadia Abdelrahman Salama , Shahinaz Ahmed Helmy Mohamed - Cairo : Rasha Fouad Ahmed Mourad , 2014 - 143 P. : charts , facsimiles ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
This study aimed to extract the high methoxyl pectin from the orange peels of shamouti variety by using two different methods of extraction. The first method was applied by using sodium hexametaphosphate (SHMP) at pH 4.5 at 95C for 60 min. Meanwhile, in the second method nitric acid (NA) was used at pH 1.6 at 80 - 90C for 60 min. The Shamouti orange fruit was chosen because it contains thick albedo layer which constituted about 35.7% from fruit weight. The gross chemical composition of orange peels of Shamouti variety indicated that total sugars, total ash, crude protein, ether extract were 2.75, 2.11, 3.52 and 1.50 % (on dry wt. basis), respectively. Meanwhile, moisture and total indigestible carbohydrates constituted 9.86% and 61.22%, respectively. Moreover, the content of total pectic substances reached 28.90%, on dry wt. basis. Results showed that the superiority was belonged to NA pectin of the characteristics concerning pectin yield, pectin recovery, equivalent weight, methoxyl content, degree of esterification, acetyl value and molecular weight which were 27.95, 96.70, 618.51, 7.60%, 59.70%, 0.16% and 940.10 kDa, respectively compared with SHMP pectin
Albedo Orange peels Shamouti