Effect of extraction pH and temperature on the physicochemical properties and pectin yield from mango peel (Mangifera indica L.)

Objective: To evaluate the effect of the pH and extraction temperature on the pectin yield from mango (Mangifera indica) peel, cultivar Banilejo, and its physicochemical properties.Design/methodology/approach: Pectin extraction was done by acid hydrolysis, using hydrochloric acid and ethyl alcohol to precipitate and purify. A randomized design with a factorial arrangement was used, evaluating the effect of pH (1.5, 2.0, and 2.5) and temperature (70, 80, and 90 °C) on the yield and quality of pectin. Quality was determined by measuring pH, viscosity and moisture content, ash, methoxyls, and esterification degree. Their means were compared using Tukey’s test at 95% confidence.Results: The best results were obtained at pH 2.0 and 80 °C, reporting an 18.159% yield, 6.766% moisture, 2.630% ash, 0.085 Pa.s of viscosity, 26.307% methoxyl, and 64.753% esterification.Study limitations/implications: The different treatment combinations demonstrate that pH, ash, methoxyl content, and esterification degree vary as a function of the assessed pH and extraction temperatures; while viscosity, moisture and yield were not inf luenced by these variables.Findings/conclusions: It is concluded that mango peel is a viable source to obtain quality pectin.