Abstract
In this present study, pectin extraction was performed and optimized using sunflower heads (Helianthus annuus) as a raw material. The effect of microwave power, pH, time, and solid-liquid ratio was investigated using of Box-Behnken response surface experimental design. The experimental results were analyzed by least square regression analysis (ANOVA) method and a second order polynomial model was constructed for response from the experimental data. The model constructed was sufficient to explain the relationship between different variables such as effect of microwave power, pH, time, solid-liquid ratio and response yield (%). The optimized extraction conditions for the highest pectin yield were found to be: microwave power 482.58 W, pH 1.37, time 35.34 s and solid-liquid ratio 36.15 g/100 ml. These results suggest that microwave assisted extraction of sunflower heads could be a best option for extraction of functional pectin at lab scale level.
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The authors are thankful to the management of Kumaraguru College of Technology, Coimbatore, India, for the encouragement and providing the research facilities.
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Aarthi, B.K., Aswini, V., Lakshmi Priya, M., Nirosha, M., Shanmugaprakash, M. (2016). Optimization of Microwave Assisted Extraction of Pectin from Helianthus annuus Head Using Response Surface Methodology. In: B. D., P., Gummadi, S., Vadlani, P. (eds) Biotechnology and Biochemical Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-10-1920-3_4
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