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Unavoidable food supply chain waste: acid-free pectin extraction from mango peel via subcritical water

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Abstract

Mango peel is the major by-product of mango processing, and compromises 7–24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34% was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and 13C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and 13C solid-state NMR spectroscopy, and a high DE (>70%) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21st century.

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Publication details

The article was received on 26 Jan 2017, accepted on 07 Feb 2017 and first published on 07 Feb 2017


Article type: Paper
DOI: 10.1039/C7FD00035A
Citation: Faraday Discuss., 2017, Advance Article
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    Unavoidable food supply chain waste: acid-free pectin extraction from mango peel via subcritical water

    H. Xia and A. S. Matharu, Faraday Discuss., 2017, Advance Article , DOI: 10.1039/C7FD00035A

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