Green extraction and characterization of Durian (Durio zibethinus Murray cv. ‘Puyat’) rind pectin
Article Sidebar
Main Article Content
Abstract
The durian industry generates a significant amount of waste. In this study, durian rind was used for the extraction of pectin using citric acid. Extraction temperature was varied at 80°C, 90°C, and 100°C. The optimum extraction was 90°C, with a yield of 27.99%. The moisture and ash content of durian rind pectin were 10.45% and 4.43%, respectively, which are within the limit set by the International Pectin Producers Association. A low Water Activity (Aw) (0.57%) means it is shelf-stable. Pectin was characterized in terms of equivalent weight and methoxy content which were 412.39 g/mol and 8.26%, respectively. The anhydrouronic acid content of 89.56% indicates a high-purity pectin. Its 52.35% degree of esterification classifies it as high methoxyl. The Fourier Transform Infrared Spectroscopy (FTIR) spectra had characteristic peaks at 3493.48, 3288.57 and 2957.56, and 1712.35 cm-1 corresponding, respectively, to –OH, –CH, and C=O, which was comparable to commercial pectin. The findings of this study align with the SDG 12 on responsible consumption and production by reducing waste generation through the valorization of agricultural waste products.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG. Fruit and Vegetable Waste: Bioactive compounds, their extraction, and possible utilization. Compr Rev Food Sci Food Saf. 2018;17(3):512–531.
Hussain H, Mamadalieva NZ, Hussain A, Hassan U, Rabnawaz A, Ahmed I, Green IR. Fruit peels: Food waste as a valuable source of bioactive natural products for drug discovery. Curr Mol Biol Rep. 2022;44:1960–1994.
Philippine Statistics Authority. Crops Statistics of the Philippines. Manila: PSA. 2021;10:2017-2021.
Putra A, Othman MN, Oliveira T, Souli M, Kassim DH, Irianto, Herawan S. Waste durian husk fibers as natural sound absorber: Performance and acoustic characterization. Build. 2022;12(8):1112.
Charoenphun N, Klangbud WK, Kwanhian W. Production of gluten free cookies supplemented with durian rind flour. Sci Technol. 2019;9(2):2730-2732.
Masrol SR, Ibrahim MHI, Adnan S. Chemi-mechanical pulping of durian rinds. Procedia Manuf. 2015;2:171–180.
Nordin N, Shamsudin R, Azlan A, Ya’acob ME. Dry matter, moisture, ash, and crude fibre content in distinct segments of ‘Durian Kampung’ husk. Int J Chem Mater Eng. 2017;11(12):5-10.
Christiaens S, Van Buggenhout S, Houben K, Jamsazzadeh Kermani Z, Moelants KRN, Ngouémazong ED, Van Loey A, Hendrickx MEG. Process–structure–function relations of pectin in food. Crit Rev Food Sci Nutr. 2016;56(6):1021–1042.
Robledo VR, Vázquez LIC. Pectin - extraction, purification, characterization and applications. In: Pectins - extraction, purification, characterization and applications. Intech Open; 2020;10:85588.
Banerjee J, Singh R, Vijayaraghavan R, Farlane DM, Patti AF, Arora A. A hydrocolloid based biorefinery approach to the valorisation of mango peel waste. Food Hydrocoll. 2018;77:142–151.
Li WJ, Fan ZG, Wu YY, Jiang ZG, Shi RC. Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water. J Sci Food Agric. 2019;99(12):5283–5292.
Maneerat N, Tangsuphoom N, Nitithamyong A. Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream. J Food Sci Technol. 2017;54(2):386–397.
Vanitha T, Khan M. Role of pectin in food processing and food packaging. 7th ed. In: Pectins - extraction, purification, characterization and applications. 2020;10:5772.
Wicker L, Kim Y, Kim MJ, Thirkield B, Lin Z, Jung J. Pectin as a bioactive polysaccharide - extracting tailored function from less. Food Hydrocoll. 2014;42(2):251–259.
Pereira PHF, Oliveira TÍS, Rosa MF, Cavalcante FL, Moates GK, Wellner N, Waldron KW, Azeredo HMC. Pectin extraction from pomegranate peels with citric acid. Int J Biol Macromol. 2016;88:373–379.
Guo X, Guo X, Meng H, Zhang B, Yu S. Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions. Food Hydrocoll. 2017;70:105–113.
Kastner H, Kern K, Wilde R, Berthold A, Einhorn-Stoll U, Drusch S. Structure formation in sugar containing pectin gels - Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin. Food Chem. 2014;144:44–49.
Da Gama BMV, De Farias Silva CE, Da Silva LMO, De Abud AK de S. Extraction and characterization of pectin from citric waste. Chem Eng Trans. 2015;44:259–264.
IMARC Group. Pectin Market Report by Raw Material (Citrus Peel, Apple Peel, and Others); End Use; Region 2025-2033. Noida: IMARC Services Pvt Ltd [Internet]. 2024 [cited 2025 Aug 25].
Researcher Nester. Global Pectin Market Trends, Forecast Report 2025-2037. New York: Researcher Nester [Internet]. 2025 [cited 2025 Aug 25].
Gragasin MCB, Torres RC, Ligisan AR. Pharmaceutical Grade Pectin from Mango Peels. Asian J Postharvest Mech. 2019;2(2):1–11.
Jong SH, Abdullah N, Muhammad N. Characterisation of pectins extracted from different parts of Malaysian durian rinds. Res J Chem Environ. 2021 Jun 25;25(7):98–103.
Jong SH, Abdullah N, Muhammad N. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. Carbohydr Polym Technol Appl. 2023;5:2666-2670.
Spinei M, Oroian M. The influence of extraction conditions on the yield and physico-chemical parameters of pectin from grape pomace. Polymers (Basel). 2022;14(7):25-29.
Allain MCN, Ramasawmy B, Emmambux MN. Extraction, characterisation, and application of pectin from tropical and sub-tropical fruits: A Review. Food Rev Int Ltd.; 2022:38(3):282–312.
Duan X, Zhu Y, Shu C, Gao J, Liu F, Pan S. Extraction of pectin from satsuma mandarin peel: A comparison of high hydrostatic pressure and conventional extractions in different acids. Molecules. 2022;27(12):3747.
Saiharini N, Padmaja A. Extraction and characterization of pectin from watermelon by-products. Int J Food Nutr Sci. 2022;11(7):2022.
Sayed MA, Kumar J, Rahman MR, Noor F, Alam MA. Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels. Discover Food. 2022 Dec 1;2(1).
Riyamol N, Gada Chengaiyan J, Rana SS, Ahmad F, Haque S, Capanoglu E. Recent advances in the extraction of pectin from various sources and industrial applications. ACS Omega. Am Chem Soc. 2023;1:46309–46324.
Hasem NH, Fuzi SFZM, Kormin F, Bakar MFA, Sabran SF. Extraction and partial characterization of durian rind pectin. IOP Conf Ser Earth Environ Sci. 2019;269(1):012019.
Islam MdR, Biswas MdMH, Esham MdKH, Roy P, Khan MdR, Hasan SMK. Jackfruit (Artocarpus heterophyllus) by-products a novel source of pectin: Studies on physicochemical characterization and its application in soup formulation as a thickener. Food Chem Adv. 2023;2:100273.
Listyarini RV, Susilawati PR, Nukung EN, Yua MAT. Bioplastic from Pectin of Dragon Fruit (Hylocereus polyrhizus) Peel. J Kim Sains Apli. 2020;23(6):203–208.
Figueira O, Pereira V, Castilho PC. A Two-step approach to orange peel waste valorization: consecutive extraction of pectin and hesperidin. Foods. 2023;12(20):3-9.
Ceylan C, Bayraktar O, Atci E, Sarrafi Ş. Extraction and characterization of pectin from fresh globe artichoke and canned artichoke waste. Gida J Food. 2017;42(5):568–576.
Hamed AAR, Mustafa SE. Extraction and assessment of pectin from pumpkin peels. Biofarmasi J Nat Prod Biochem. 2018;16(1):1–7.
Srikamwang C, Willats WGT, Bakshani CR, Sommano SR, Wongkaew M. Potentials of Mahachanok mango peel pectin in modulating glycaemic index in simulated in vitro carbohydrate digestion of meat product. J Agric Food Res. 2024;18:101304.
Chan SW, Han CE, Tan CP, Khor YP, Zaixiang L. Ultrasound-Assisted extraction of pectin from jackfruit (Artocarpus heterophyllus) rags: Optimization, characterization, and application in model Food gel. Curr Res Nutr Food Sci J.2023;11(3):991–1007.
Dranca F, Talón E, Vargas M, Oroian M. Microwave vs. conventional extraction of pectin from Malus domestica ‘Fălticeni’ pomace and its potential use in hydrocolloid-based films. Food Hydrocolloids. 2021;121:107026.
Picauly P, Tetelepta G. Characterization of pectin from tongka langit banana peels with various extraction temperature. In: IOP Conf Ser Earth Environ Sci. IOP Publishing Ltd; 2021;10:1088.
Obodo-Ovie O, Alyassin M, Smith AM, Morris GA. The effect of different extraction conditions on the physicochemical properties of novel high methoxyl pectin-like polysaccharides from green bell pepper (GBP). Macromol J Macromol Res. 2024;4(2):420–436.
Setyajati FE, Prasetyo VK, Husin AS, Ratri MC, Junedi S, Sanjayadi S. Comparative physicochemical properties of isolated pectin from various tropical fruit peel wastes. Trop J Nat Prod Res. 2023;7(2):2408–2413.
Akhter MostJ, Sarkar S, Sharmin T, Mondal SC. Extraction of pectin from powdered citrus peels using various acids: An analysis contrasting orange with lime. Appl Food Res. 2024;11:100614.
Pérez J, Gómez K, Vega L. Optimization and preliminary physicochemical characterization of pectin extraction from watermelon rind (Citrullus lanatus) with citric acid. Int J Food Sci. 2022;2022:1–10.
Figueira O, Pereira V, Castilho PC. A two-step approach to orange peel waste valorization: Consecutive extraction of pectin and hesperidin. Foods. 2023;12(20):36-39.
Seixas FL, Fukuda DL, Turbiani FRB, Garcia PS, De O Petkowicz CL, Jagadevan S, et al. Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating. Food Hydrocolloid. 2013;38:186–192.
Gnanasambandam R, Proctor A. Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy. Food Chem. 2000;68(3):327 332.
Mada T, Duraisamy R, Guesh F. Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology. Food Sci Nutr. 2022;10(4):1222–1238.
Sattar ODA, Khalid RM, Yusoff SFM. Electromagnetic pre-treatment for extraction of bitter orange peel pectin: Response surface methodology yield/degree of esterification. Chem Methodol. 2024;8(3): 217–233.
