Microwave-Assisted Extraction Optimization of Pectin from Cucumis melo Peel and Its Physicochemical Properties

Document Type : Research Paper


Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj 31587-77871, Iran


In this study, microwave-assisted extraction of pectin from Cucumis melo peel as food waste was optimized. For this purpose, Box-Behnken design with three independent variables of microwave power, irradiation time and pH at three levels was used to achieve the maximum extraction yield. The results showed that the maximum extraction yield (19.4 ± 0.3%) was obtained at power of 600 W, time of 3 min and pH of 1.5. In the next step, the physicochemical properties of the pectin extracted under optimum conditions were investigated. The finding indicated that the pectin extracted under mentioned conditions had DE of ~ 51.92%, the galacturonic acid content of ~ 65.44% and the emulsifier activity of ~ 63.33%. In addition, FTIR analysis confirmed the presence of chemical structure of pectin in the obtained supernatant.


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