Optimization of Extraction Conditions of Pectin from Aloe Vera Leaf

Subject Areas : Microbiology

L. Nateghi ^{1 *}

1 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2021-09-27 Accepted : 2021-09-27 Published : 2021-09-23

Keywords: Aloe vera leaf, Extraction pectin, Esterification Degree, Galacturonic Acid,

Abstract :

Introduction: Aloe vera gel has many applications in the pharmaceutical and food industries. Aloe vera leaf contains valuable materials such as pectin which its extraction can be beneficial from economic and environmental aspects. Materials and Methods: The overall objective of this study was to evaluate the effect of three variable temperatures (35, 65 and 95), time (40, 120 and 200) and pH (1, 2 and 3) on the yield, the galacturonic acid content and esterification degree of aloe vera leaf pectin. In order to study the physicochemical properties of the pectin, emulsion stability tests and FT-IR were applied. Results: According to the results, high pectin extraction yield from aloe vera leaf was 6.9% which was obtained at temperature of 95℃, time of 120 min and pH of 1. The highest galacturonic acid content of the extracted pectin of aloe vera leaf was 78.48%, at temperature of 65ºC, time of 200 min and pH of 1, The highest esterification degree of extracted pectin of aloe vera leaf was 53.410%, which was observed at temperature of 35ºC, time of 120 min and pH of 3. The highest emulsion stability of aloe vera leaf pectin was at 4 °C on the first day of production. FT-IR results also showed that the strong absorption in the area 3200-3500 cm-1 in the extracted pectin samples was related to intra-and extracellular vibration of the hydrogen bond in the galacturonic acid polymer. The pectin extracted from aloe vera leaf with molecular weight of 127 kDa after 30 days storage at 4 and 23 °C had 75% and 63% emulsification stability respectively. Conclusion: The results of this study showed that pectin extracted from leaf lesions of aloe vera could be introduced as a marketable pectin source.