Pectin from Lagernaria Siceraria and its Characterization

Abstract

The method for pectin extraction from Lagenaria siceraria was optimized using acid extraction method as used by P. Srivastava et al., 2011. To optimize the pH 0.1 M of H2SO4 was used to maintain 1.5, 2.0 and 2.5 values with variation in time of incubation for 1 hr, 2 hrs and 3 hrs simultaneously the temperature was also optimized at 50oC, 60oC and 70oC respectively. A significant effect was observed on the yield of the pectin percentage from Lagenaria siceraria to the control sample (apple pectin) with a gradual increase in 3.81% (pH- 1.5), 3.86% (pH- 2.0) and 3.86% (pH-2.5). The ascending pH variation was observed with a positive significant effect on equivalent weight (Lagenaria siceraria pectin-9.7, Apple pectin-2.3 & Standard pectin-0.5), methoxyl content (Lagenaria siceraria pectin-90.8, Apple pectin-1.4 & Standard pectin-1.6), total anhydrouronic acid content (Lagenaria siceraria pectin-1222.5, Apple pectin-1525.3 & Standard pectin-1391.6) and degree of esterification (Lagenaria siceraria pectin-17.9, Apple pectin-5.6 & Standard pectin-8.9). The pectin obtained from Lagenaria siceraria was found to be less in percentage to whole piece but in comparison to the quality for gel making quite promising nearby to that of apple pectin as observed through the FTIR and XRD results. It would not be wrong to say that the Lagenaria siceraria can be a cheaper source for pectin extraction but the quantity is less however overall quality can be exploited to provide best results.