Physical -chemical analysis of extracted pectin from different parts of calamansi fruit /
Descalso, Hanna Mae P.
Physical -chemical analysis of extracted pectin from different parts of calamansi fruit / by Hanna Mae P. Decalso ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2002. - xiii, 56 pages : illustrations ; 28 cm.
Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DESCALSO, HANNA MAE P.; LABRADOR, ANJELICA JOY M.; OCAMPO, JEMMALENE M.; and ROSANES, ADELAIDA M.. APPLIED RESEARCH Il (General Science Curriculum). CAVITE STATE UNIVERSITY, Indang, Cavite. March 2002. “PHYSICAL-CHEMICAL ANALYSIS OF THE EXTRACTED PECTIN FROM THE DIFFERENT PARTS OF CALAMANSI (Citrus metis, Linn.) FRUITS.” Adviser: Mr. Rene B. Betonio
This study was conducted at the Physical Science Department, Cavite State University, Indang, Cavite from July, 2001 to September, 2001. Generally, this study is aimed to extract and characterize the pectin from the different parts of calamansi fruit (Citrus metis, Linn). Specifically it aimed to: (1) extract, purify and characterize the pectin extracted from different parts of calamansi fruit; (2) determine the instrumental methods to be used to characterize the pectin from the different parts of calamansi fruit; (3) determine the physical and chemical properties of the extracted pectin from the different parts of the calamansi fruit, (4) determine the gel-forming ability of the extracted pectin from the different parts of calamansi fruit; and (5) compare the extracted pectin to the reference pectin.
Pectin was extracted using ethanol, strained , dried, and pulverized from different parts of calamansi fruit. Powdered pectin underwent several physical and chemical tests such as pH, mode of gelling, solubility, saponification value, ester value, acid value and infrared analysis.
Based on the result of the study, powdered pectin extracted from rind is yellow with strong honey-like odor, from peels is green with strong calamansi scent and from seeds is yellow green with no odor. pH are found to be 4.32, 6.42,7.36, for rind pectin, peels pectin and seeds pectin, respectively with a the standard pectin which has a pH of 7.3. Mode of gelling was determined through the addition of sucrose.
The saponification value for powdered pectin extracted from the rind, peels and seeds of calamansi are calculated to be 50.62, 56.64, and 74.43, respectively. Acid value is 49.19, 45.91 and 36.86, Ester value is 1.93, 11.23 and 37.59, respectively.
Infrared analysis on the extracted pectin products from the different parts of the calamansi fruits were used to distinguish the purity of the sample. It was proven that the extracted pectin showed almost the same IR interpretations in each respective spectrum with the standard citrus pectin spectrum. They all have O-H stretch (H-bonded alcohols, phenols) at 3200 cm’ to 3600 cm‘, C-H stretch (alkane) at 2850 cm to 2960 cm, C=O stretch (aldehyde), C=C stretch (alkene) at 1640 cm™ to 1680 cm which is variable, and other distinguishing functional groups at the fingerprint region.
Calamansi
Citrus
634.3 / P56 2002
Physical -chemical analysis of extracted pectin from different parts of calamansi fruit / by Hanna Mae P. Decalso ... [et al.]. - Indang, Cavite : Cavite State University- Main Campus, 2002. - xiii, 56 pages : illustrations ; 28 cm.
Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
DESCALSO, HANNA MAE P.; LABRADOR, ANJELICA JOY M.; OCAMPO, JEMMALENE M.; and ROSANES, ADELAIDA M.. APPLIED RESEARCH Il (General Science Curriculum). CAVITE STATE UNIVERSITY, Indang, Cavite. March 2002. “PHYSICAL-CHEMICAL ANALYSIS OF THE EXTRACTED PECTIN FROM THE DIFFERENT PARTS OF CALAMANSI (Citrus metis, Linn.) FRUITS.” Adviser: Mr. Rene B. Betonio
This study was conducted at the Physical Science Department, Cavite State University, Indang, Cavite from July, 2001 to September, 2001. Generally, this study is aimed to extract and characterize the pectin from the different parts of calamansi fruit (Citrus metis, Linn). Specifically it aimed to: (1) extract, purify and characterize the pectin extracted from different parts of calamansi fruit; (2) determine the instrumental methods to be used to characterize the pectin from the different parts of calamansi fruit; (3) determine the physical and chemical properties of the extracted pectin from the different parts of the calamansi fruit, (4) determine the gel-forming ability of the extracted pectin from the different parts of calamansi fruit; and (5) compare the extracted pectin to the reference pectin.
Pectin was extracted using ethanol, strained , dried, and pulverized from different parts of calamansi fruit. Powdered pectin underwent several physical and chemical tests such as pH, mode of gelling, solubility, saponification value, ester value, acid value and infrared analysis.
Based on the result of the study, powdered pectin extracted from rind is yellow with strong honey-like odor, from peels is green with strong calamansi scent and from seeds is yellow green with no odor. pH are found to be 4.32, 6.42,7.36, for rind pectin, peels pectin and seeds pectin, respectively with a the standard pectin which has a pH of 7.3. Mode of gelling was determined through the addition of sucrose.
The saponification value for powdered pectin extracted from the rind, peels and seeds of calamansi are calculated to be 50.62, 56.64, and 74.43, respectively. Acid value is 49.19, 45.91 and 36.86, Ester value is 1.93, 11.23 and 37.59, respectively.
Infrared analysis on the extracted pectin products from the different parts of the calamansi fruits were used to distinguish the purity of the sample. It was proven that the extracted pectin showed almost the same IR interpretations in each respective spectrum with the standard citrus pectin spectrum. They all have O-H stretch (H-bonded alcohols, phenols) at 3200 cm’ to 3600 cm‘, C-H stretch (alkane) at 2850 cm to 2960 cm, C=O stretch (aldehyde), C=C stretch (alkene) at 1640 cm™ to 1680 cm which is variable, and other distinguishing functional groups at the fingerprint region.
Calamansi
Citrus
634.3 / P56 2002