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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/14852

Title: Characterization of Pectin Extracted from Muskmelon (Cucumis melo L.)
Authors: Nyarko, Benjamin
Agbenorhevi, Jacob K.
Wireko-Manu, Faustina D.
Kpodo, Fidelis M.
Keywords: Muskmelon
Degree of esterification
Issue Date: 2021
Publisher: Journal of Ghana Science Association
Citation: Journal of Ghana Science Association, Volume 20(1), 2021
Abstract: Muskmelon (Cucumis melo L.) fruits are cultivated for their seeds, but the peels are potential sources of pectin for food and pharmaceutical applications. The objective of this study was to extract and characterize pectin from muskmelon peels subjected to two different drying techniques. The pectin was extracted using acid treatment and the structure, chemical composition and functional properties determined. Oven and solar dried muskmelon pectin extracts gave comparable yields (6.48% and 5.27%), high degree of methylation (60.53 and 64.97%) and anhydrouronic acid content of 46.99% and 56.60%, respectively. Intrinsic viscosity was 0.3 gdL-1 irrespective of drying technique used. The pectin extracts from the oven and solar dried muskmelon demonstrated good water absorption (208g/100g and 269g/100g), oil absorption (237g/100g and 152g/100g) and emulsion (50% and 46%) capacities, respectively. The different drying techniques used did not significantly influence physicochemical and functional properties. The findings show that muskmelon pectin are high methoxyl pectin with good functional properties which can be tailored for use in food and pharmaceutical formulations
Description: An article published in Journal of Ghana Science Association, Volume 20(1), 2021
URI: http://hdl.handle.net/123456789/14852
ISSN: 2737-713X
Appears in Collections:College of Science

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