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Effect of microwave power on quality parameters of pectin extracted from mango peel [electronic resource].

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Assous, M. T. M

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Language: English Summary language: Arabic Description: p.395-403Other title:

تأثير طاقة الميكروويف على خواص البكتين المستخرج من قشور المانجو [Added title page title]

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Arab universities journal of agricultural sciences, 2007 v. 15 (2) [electronic resource].

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In: Arab Universities Journal of Agricultural Science 2007.v.15(2)Summary: The present study aims to use microwave power to facilitate the extraction of pectin tram dried mango peels, and also to explore the etTect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01 % (on dry weight basis). With respect to microwave heating, the optima experimented power was 600W, and 6 minutes as the best short holding time, which gave 12.80 % yield, 86.54% recovery and 77.20% anhydrogalacturomc aCid (AGA) of extracted pectin.

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The present study aims to use microwave power to facilitate the extraction of pectin tram dried mango peels, and also to explore the etTect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01 % (on dry weight basis). With respect to microwave heating, the optima experimented power was 600W, and 6 minutes as the best short holding time, which gave 12.80 % yield, 86.54% recovery and 77.20% anhydrogalacturomc aCid (AGA) of extracted pectin.

Summary in arabic.

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