Optimization of pectin extraction from the native fruit of Garcinia binucao using response surface methodology

Abstract

Citrus supply for pectin primers in the world market is continually under threat due to the widespread of uncontrolled citrus greening disease outbreaks. As a consequence, a market squeeze in pectin supply was experienced globally and further resulted to a significant surge in prices of pectin derived products. In an attempt to provide an alternative source of pectin primers to the pectin-making industry, we investigate a novel and promising pectin primer native to the Philippines. In this work, we explored extraction of pectin from fruits of the Garcinia binucao tree (GBT). We implement a response surface methodology (RSM) to optimize the extraction of pectin from GBT. Box-behken experimental design was used to obtain the optimal conditions in the extraction process. Temperature (°C), extraction time (min), and pH were found to have significant effects on the pectin yield. Actual values of these independent variables were chosen on the basis of preliminary experimental results. Optimum conditions using ridge analysis were found to be: temperature 72.4°C, extraction time 117.5 min, and pH at 1.68. In conclusion, a high pectin yield obtained from GBT fruits strongly suggests that these fruits are promising alternative primers in pectin production.