PECTIN EXTRACTION FROM THE FRESH RIND OF VIETNAMESE MANGOSTEEN (GARCINIA MANGOSTANA)
Mangosteen (Garcinia mangostana) is grown extensively in Vietnam. Its rind is usually thrown away. Thus, research on pectin extraction from the rind of mangosteen is necessary to generate value from waste and reduce environment pollution. This study optimized the extraction conditions for high pectin yield using different pretreatment methods, solvents, pH, temperatures and extraction times. The optimum pretreatment was boiling at 100°C and the optimal conditions for pectin extraction included the use of H2SO4 as solvent at a rind:solvent ratio of 1:15; pH = 2; temperature of 90.4°C; and extraction time of 120 min. The pectin produced had moisture content of 4.64%, esterification index of 70.98%, methoxyl index of 7.96%, and AUA = 58.71%; extraction efficiency was 94%.
Mai, D.S. and Duy, T. (2015). PECTIN EXTRACTION FROM THE FRESH RIND OF VIETNAMESE MANGOSTEEN (GARCINIA MANGOSTANA). Acta Hortic. 1088, 553-556
Garcinia mangostana, mangosteen rind, pectin assay