| dc.contributor.advisor | Dr. Maruf Ahmed | |
| dc.contributor.author | ROY, MANIK CHANDRA | |
| dc.date.accessioned | 2022-04-22T04:12:49Z | |
| dc.date.available | 2022-04-22T04:12:49Z | |
| dc.date.issued | 2014-12 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/455 | |
| dc.description | Bangladesh produces a large variety of tropical and sub-tropical fruits. During the peak
season huge amount of citrus fruits are grown in Bangladesh due to favorable climatic
conditions. The most widely cultivated citrus are orange, lemon, lime, mandarin, grape
fruit and pomelo. Among all fruits, pomelo is an important citrus crop in Bangladesh
which has annual production of 2,000 tones and often leads to excess because of
oversupply and low prices when it's in season (BBS, 2010). Citrus fruit pulp consists of
60- 65% peels, 30-35% segment pulp and 0-10% seeds (Afshar and Naser, 2008). Citrus
by-products are considered to be rich source of phytochemicals, pharmaceuticals, food
products and can also be used as sources of essential oils, pectin and dietary fibers
(Hamapitour et al., 2004). | en_US |
| dc.description.abstract | In this study, we were searching for new pectin sources to meet the regional and domestic
demand of pectin. Pectin was extracted under the various extraction conditions of time
(30, 60 and 120 min), temperature (80°C, 90°C and 95°C) & pH (1.5, 2.0 and 2.5) from
pomelo fruit peel. Extraction time 120 min, temperature 90°C and pH (1.5 and 2.0) were
selected for the extraction of pectin from preliminary results on the basis of pectin yield
and ash content. The pomelo pectin extracted at pH 2.0 showed that the higher ash
content, equivalent weight and total anhydrouronic acid content than extracted at pH 1.5.
Extracted pomelo peel pectin was categorized as high methoxyl pectin based on the
degree of esterification and methoxyl content value in this study. Therefore, the results
concluded that pomelo fruit peel could be used good source of pectin. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Methods | en_US |
| dc.subject | Materials | en_US |
| dc.subject | Preparation of pomelo peel powder | en_US |
| dc.subject | Extraction of pectin | en_US |
| dc.title | EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL | en_US |
| dc.type | Thesis | en_US |
