EXTRACTION OF PECTIN FROM SUNFLOWER HEADS AND STUDYING OF ITS FUNCTIONAL PROPERTIES

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AYASEH A.; AHMADI ZONOUZ A.; HAMDAMI N.; VALIZADEH M.

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Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL KNOWLEDGE Year:2006 | Volume:15 | Issue:4 Page(s): 113-128

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Title

EXTRACTION OF PECTIN FROM SUNFLOWER HEADS AND STUDYING OF ITS FUNCTIONAL PROPERTIES

Author(s)

AYASEH A. | AHMADI ZONOUZ A. | HAMDAMI N. | VALIZADEH M. | Issue Writer Certificate

Keywords

LOW METHOXYL PECTINQ4

GELQ4

PECTIN EXTRACTIONQ4

SUNFLOWER PECTINQ3

Abstract

Pectin due to its GELling properties is a valuable matter in food, pharmaceutical and cosmetics industries. Sunflower heads is a potential source of pectin after removing the seeds. SUNFLOWER PECTIN is naturally occured as a low-ester pectin which is capable of forming the GEL over a wide rang of pH, particulary near the neutral pH, in the presence of little amount of calcium into with or without adding sugar. In this research, somes PECTIN EXTRACTION methods of sunflower carried out by using a completely randomized design. Before PECTIN EXTRACTION, the milled heads of sunflower were washed in hot water to remove pigments and water soluble substances. Extraction of pectins was carried out by using the hydrochloric acid, sodium hexametaphophate (SHMP) and ammonium oxalate (AO). From extracts, pectins was precipited by acidulated alcohol, then the precipitats was washed by alchohol and was dryed and milled. The results indicated that using (SHMP) with 13, 5% yield and (AO) with 11. 6% yield, in low pH is the most effective method to extract the SUNFLOWER PECTINs. The chemical characterization of the obtained pectins showed that they were from a low-ester type with high percent of galacturonicacid and without amide group. The results of GEL froming capability studies on pectin samples indicated that all samples were able to form GEL even in the prepartions from SHMP, AO , diluted hydrochloric acid and water pectins, effected by 1% pectin, 30% sugar and 25-30 mg calcium chloride, in pH 3. Also the hypocaloric Jellies of grape juice prepared with SUNFLOWER PECTIN samples posses a good quality. Statistical analysis indicated that there was significantly differences at P= 1% between the extracted samples themselves and control.

Cites

PRODUCTION OF LOW CALORIE APPLE JUICE JELLY USING SUNFLOWER PECTIN

References

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APA: Copy

AYASEH, A., AHMADI ZONOUZ, A., HAMDAMI, N., & VALIZADEH, M.. (2006). EXTRACTION OF PECTIN FROM SUNFLOWER HEADS AND STUDYING OF ITS FUNCTIONAL PROPERTIES. JOURNAL OF AGRICULTURAL KNOWLEDGE, 15(4), 113-128. SID. https://sid.ir/paper/28956/en

Vancouver: Copy

AYASEH A., AHMADI ZONOUZ A., HAMDAMI N., VALIZADEH M.. EXTRACTION OF PECTIN FROM SUNFLOWER HEADS AND STUDYING OF ITS FUNCTIONAL PROPERTIES. JOURNAL OF AGRICULTURAL KNOWLEDGE[Internet]. 2006;15(4):113-128. Available from: https://sid.ir/paper/28956/en

IEEE: Copy

A. AYASEH, A. AHMADI ZONOUZ, N. HAMDAMI, and M. VALIZADEH, “EXTRACTION OF PECTIN FROM SUNFLOWER HEADS AND STUDYING OF ITS FUNCTIONAL PROPERTIES,” JOURNAL OF AGRICULTURAL KNOWLEDGE, vol. 15, no. 4, pp. 113–128, 2006, [Online]. Available: https://sid.ir/paper/28956/en

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