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<p>Microwave-assisted extraction (MAE) has the potential to serve as a green technique for extracting pectin from various culinary wastes and agricultural residues. In this study, MAE was employed for the extraction of pectin from the dried muskmelon peel. A Face- centered response surface design (FCD) was used to optimize the effect of processing variables (microwave power, irradiation time, and pH) on the yield of pectin and degree of esterification. The extraction was performed with fixed choice of dried muskmelon peel powder to water ratio (1:20 g/mL) and extraction temperature (65 °C). The MAE process parameters were successfully optimized and the highest yield of pectin was obtained under a power of 750.81 W, extraction time of 64.52 s, and a pH of 1.25. The optimum process parameters for HCl based MAE were determined as an extraction power of 871.27 W, extraction time of 27.16 s, and pH of 1.98. Under these conditions, the maximum yield, and the degree of esterification (DE) using HCl were recorded as 41.05%, and 81.9%, respectively. Similarly, for HNO<sub>3</sub>, the pectin yield (PY) and the DE were recorded as 40.2% and 78.70% respectively. Further, quantitative analysis revealed that the HNO₃ extracted pectin possessed significantly higher total phenolic content (52.35 ± 0.54 mg GAE/g), total flavonoid content (45.10 ± 0.21 mg QE/g), vitamin C content (8.42 ± 0.09 mg/g), β-carotene content (6.82 ± 0.15 mg/100 g of pectin) and antioxidant activity (71.2 ± 0.31%) compared to those treated with HCl, which showed notably lower values in all parameters. The soluble protein content of HNO₃-extracted pectin was 12.6 ± 0.15 mg/g, which was higher than that of HCl-extracted pectin (9.8 ± 0.12 mg/g) (A.Serrafi&#xa0;30(7),1633 2025). The extracted pectin has been assessed using a various of analytical techniques, such as FTIR (Fourier Transform Infrared Spectroscopy), TGA (Thermo-gravimetric Analysis), thermal properties, and FESEM. Furthermore, the isolated pectin was examined for functional characteristics.</p> Graphical abstract <p></p>

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Comparative study on HCl and HNO₃-assisted microwave extraction of pectin from muskmelon peel: optimization, effect of process conditions and structural characterizations

  • 期刊论文

  • 发表日期：

    2025年12月1日

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  • Dharitri Sonowal,
  • Khalid Mehmood Wani

摘要

Microwave-assisted extraction (MAE) has the potential to serve as a green technique for extracting pectin from various culinary wastes and agricultural residues. In this study, MAE was employed for the extraction of pectin from the dried muskmelon peel. A Face- centered response surface design (FCD) was used to optimize the effect of processing variables (microwave power, irradiation time, and pH) on the yield of pectin and degree of esterification. The extraction was performed with fixed choice of dried muskmelon peel powder to water ratio (1:20 g/mL) and extraction temperature (65 °C). The MAE process parameters were successfully optimized and the highest yield of pectin was obtained under a power of 750.81 W, extraction time of 64.52 s, and a pH of 1.25. The optimum process parameters for HCl based MAE were determined as an extraction power of 871.27 W, extraction time of 27.16 s, and pH of 1.98. Under these conditions, the maximum yield, and the degree of esterification (DE) using HCl were recorded as 41.05%, and 81.9%, respectively. Similarly, for HNO3, the pectin yield (PY) and the DE were recorded as 40.2% and 78.70% respectively. Further, quantitative analysis revealed that the HNO₃ extracted pectin possessed significantly higher total phenolic content (52.35 ± 0.54 mg GAE/g), total flavonoid content (45.10 ± 0.21 mg QE/g), vitamin C content (8.42 ± 0.09 mg/g), β-carotene content (6.82 ± 0.15 mg/100 g of pectin) and antioxidant activity (71.2 ± 0.31%) compared to those treated with HCl, which showed notably lower values in all parameters. The soluble protein content of HNO₃-extracted pectin was 12.6 ± 0.15 mg/g, which was higher than that of HCl-extracted pectin (9.8 ± 0.12 mg/g) (A.Serrafi 30(7),1633 2025). The extracted pectin has been assessed using a various of analytical techniques, such as FTIR (Fourier Transform Infrared Spectroscopy), TGA (Thermo-gravimetric Analysis), thermal properties, and FESEM. Furthermore, the isolated pectin was examined for functional characteristics.

Graphical abstract