Research Paper on Extraction of Pectin Essay

Sampalok, being of prehistoric introduction, is position throughout the settled atomic rate 18as of the Philippines and is cultivated for its many subprograms. The determine is a openhanded tree from 12 to 25 meters in height. The pods are oblong, thickened, and 6 to 15 centimetres by 2 to 3 centimeters, slightly compressed, and provided with a thin, crustaceous epicarp and a mushy, acid, edible mesocarp. The young leaves f smallers, leaves, and young pods are being use by people for seasoning foods resembling sinigang. The pulp skirt the seeds, called malasebo is eaten instantaneously either with or without salt (E. Quisumbing, 1951). Sampalok pulp contains Pectin which rear end be utilizable in our society and possibly be forceed. Pectin is a morphological heteropolysaccharide contained in the primary cubicle walls of terrestrial plants. The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food.On this account, th e investigator would like to experiment on tamarindo pods, which has Pectin subject matter and to extract it for further use, which can serve well in the food industry here in our country. narrative of the ProblemThe conceive aims to extract Pectin from Sampalok ( tamarindous indica) pods. Specifically to answer, the following questions* How can Pectin be extracted from Sampalok?* How much Pectin can be extracted from the Tamarind fruit?* What general characteristics did the Pectin from the Tamarind fruit exhibit? Hypotheses* Pectin cannot be extracted from Tamarind.* No amount of Pectin can be extracted from the Tamarind.* The tamarind fruit did not exhibit characteristics of Pectin. Significance of the StudyThis study will help reduce the countrys importation of pectin from different countries. . Based from Governments statistical data, our country had imported slightly 93,150 kilos of pectin in 2008. The cost incurred in importing Pectin is about P27, 000 per kilo. Findi ng an substitute source of pectin from locally grown plants like tamarind will help reduce the countrys dependence on pectin importation as well as help the local economy. If proven that pectin can be commercially extracted from tamarind then the local populace will be encouraged to cultivate tamarind as extra income.Scope and LimitationsIn this study, the researcher is only limited to use the tamarind pulp surrounding the seeds, called malasebo Tamarind pulp is the main independent variable in the descent of pectin except for the materials needed for the extraction process. This project is limited only in extracting pectin from tamarind pulp.Review of Related LiteraturePectin is defined as labyrinthian mixtures of polysaccharides that make up approximately one third of the cell-wall dry heart of most types of plants (Van Buren, 1991). The function of pectin in plants is to contribute structural integrity to the cell wall and adhesion between cells.  The methods of extractio n will vary establish on the actual makeup for each particular plant type. For example, protopectins are brought into solution by hot dilute acids. The general makeup of the pectin content varies with ripening of the plant and it is fairly easily brought into solution depending on the plant type (Van Buren, 1991).Commercial pectin extraction is mainly from citrus peel and orchard apple tree pomace, but several opposite sources exist such as cacography beets and sunflower heads.  Because it is a natural additive for foods, pectin is being considered for a number of applications beyond the traditional jams and jellies. Pectin is now utilise as thickeners, water binders, and stabilizers. It is apply in yogurts and pastry glazes and as a stabilizer in drunkenness yogurts and blends of draw and fruit juices (May, 1990). Pectin is similarly being used as a texturizing fat replacer to mimic the mouth-feel of lipids in low-calorie foods and shorter chain galacturonic acids strik e been considered as light agents in fruit juices (Braddock, 1999).Pectin is also being used as a texturizing fat replacer to mimic the mouth-feel of lipids in low-calorie foods and shorter chain galacturonic acids ask been considered as elucidation agents in fruit juices (Braddock, 1999).Pectin has also been investigated for its usefulness in the pharmaceutical industry. Among other uses it has been considered in the class of dietary fibers known to have a substantiative effect on digestive processes and to help lower cholesterol (Braddock, 1999). It also is utilized to stabilize limpid pharmaceutical emulsions and suspensions.Pectin is capable of forming gels with sugar and acid. Because of this gelling office one of the well-known uses of pectin is in senior high sugar jams and confectionery jellies, go out back to at least the 18th century (IPPA, 2001).METHODOLOGYThe sequent materials were used in the study 1 kg fresh tamarind fruit, 750g water, kettle, a large bowl, l ay off cloth, sieve, isopropanol, and drying oven. The fruit pods will then be put in the kettle and boiled for one hour. When boiling, heat to low and stir occasionally to break up pods. Transfer cooked pods with water in the large bowl and strain using a sieve, pressing pulp against it to extract all the juice. Then, strain the extracted juice again using the cheese cloth to produce a clear liquid extract. To buy food impurities, use the most common method in which, mix the liquid extract with an organic solvent in which pectin is insoluble.As International Food Standards consent to the use of only methanol, ethanol, or isopropanol as an organic solvent, the researcher treated the liquid extract with isopropanol (isopropyl alcohol) in the ratio of 1 part liquid extract to 2 parts alcohol. In this process, when the liquid extract is mixed with sufficient alcohol, it solidifies the extract, making it firm enough to be handled. This precipitate (Pectin) is then washed several times to further remove other impurities. Once the pectin is isolated, it is dried in a drying oven overnight at 45 degrees Celsius, then ground to powder.Definition of TermsPectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Tamarind is a long-lived, medium-growth, shaggy-haired tree, which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular, vase-shaped draught of dense foliage. The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown.The tamarinds of Asia have longer pods containing six to 12 seeds, whereas Afri can and West Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy brown. The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and, oddly for a fruit, calcium. Extraction the process of obtaining something from a mixture or compound using physical or chemical substance means.BIBLIOGRAPHYBook Sources* Quisumbing, E. (1951) Philippine Medicinal Plants. Genus TAMARINDUS Linnaeus pp. 434-436, Manila* Srivastava, P. & Malviya, R. (2011) Indian Journal of Natural Products and Resources Vol. 2 (1) Sources of pectin, extraction and its applications in pharmaceutical industry. pp. 10-18* May, C. D. vade mecum of Hydrocolloids pp. 169-188* Huang, J. M. G. Improved method for the extraction of Pectin, PO Box 4200 Highstown, New jersey 08520