Extraction Optimization and Characterization of Pectin from
Peels of some Indonesian Citrus Varieties Page 51 of 62
Ricky Tjuanda REFERENCES
Aina, V.O., M.M. Barau, O.A. Mamman, A. Zakari, H. Haruna, M.S. Abba, H.
Umar and Y. Baba. 2012. Extraction and Characterization of Pectin from Peels of Lemon (Citrus limon), Grape Fruit (Citrus paradise), and Sweet Orange (Citrus sinensis). British Journal of Pharmacology and Toxicology 3(6): 259- 262.
Beguma, R., M.G. Aziz, M.B. Uddin, and Y.A. Yusof. 2014. Characterization of Jackfruit (Artocarpus heterophyllus) Waste Pectin as Influenced by various Extraction Conditions. Proceeding of 2nd International Conference on Agricultural and Food Engineering 2014: 244-251.
Bhardwaj, J. 2000. Jam, Jellies, and Marmalade. In: Verma, L.R., and V.K.
Joshi eds. Postharvest Technology of Fruits and Vegetables. New Delhi, India:
Indus Publishing Co.
Devi, W., R. Shukla, A. Abraham, S. Jarpula, and U. Kaushik. 2014. Optimized extraction condition and characterization of pectin from orange peel.
International Journal of Research in Engineering and Advanced Technology 2(2): 1-9.
El-Adawy, T.A., A.A. El-Bedawy, E.H. Rahma, and A.M. Gafar. 1999.
Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil. Food/Nahrung 43(6): 385-391.
FAO – “PECTINS”
http://www.fao.org/ag/agn/jecfa-additives/specs/monograph7/additive-306- m7.pdf, accessed May 3, 2015.
Gebre, T.Y. 2012. Estimation of solutes in orange peel extract for pectin production. International Journal of Scientific and Engineering Research 3(10):
1-7.
Haghighi, M. and K. Rezaei. 2012. General analytical schemes for the characterization of pectin-based edible gelled systems. Scientific World Journal.
Ismail, N.S.M., N. Ramli, N.M. Hani, and Z. Meon. 2012. Extraction and Characterization of Pectin from Dragon Fruit (Hylocereus polyrhizus) using Various Extraction Conditions. Sains Malaysiana 41(1): 41-45.
Extraction Optimization and Characterization of Pectin from
Peels of some Indonesian Citrus Varieties Page 52 of 62
Ricky Tjuanda Kamal, G.M., F. Anwar, A.I. Hussain, N. Sarri, and M.Y. Ashraf. 2011. Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels. International Food Research Journal 18(4): 1275-1282.
Koh, P.C., C.M. Leong, and M.A. Noranizan. 2014. Microwave-assisted extraction of pectin from jackfruit rinds using different power levels. International Food Reseach Journal 21(5): 2091-2097.
Kratchanova, M., I. Panchev, E. Pavlova, and L. Shtereva. 1994. Extraction of pectin from fruit materials pretreated in an electromagnetic field of super-high frequency. Carbohydrate Polymers 25(3):141-144.
Kratchanova, M., E. Pavlova, and I. Panchev. 2004. The effect of microwave heating of heating fresh orange peels on the fruit tissue and quality of extracted pectin. Carbohydrate Polymers 56(2): 181-185.
Liao, M.L., B.T. Lam, J. Evans, C. Lambrides, and A. Bacic. 2003. Low-methoxy Pectin of Sunflower Biomass. Proceeding of 14th Australian Sunflower Association 2003.
May, C.D. 1990. Industrial pectins: Sources, production and applications.
Carbohydrate Polymers 12(1): 79-99.
Milind, P., and C. Dev. 2012. Orange: Range of Benefits. International Research Journal of Pharmacy 3(7): 59-63.
Morris, G.A. T.J. Foster, and S.E. Harding. 2000. The effect of the degree of esterification on the hydrodynamic properties of citrus pectin. Food Hydrocolloids 14(3): 227-235.
Morton, J. 1987. Fruits of Warm Climates. Miami, Florida: Creative Resource Systems, Inc.
Reeb, J.E., and M.R. Milota. 1999. Moisture Content by the Oven-Dry Method for Industrial Testing. Western Dry Kiln Association: 66-74.
Shaha, R.K. Y.N.A. Punichelvana, and A. Afandi. 2013. Optimized extraction condition and characterization of pectin from kaffir lime (Citrus hystrix).
Research Journal of Agriculture and Forestry Sciences 1(2): 1-11
Sharma, B.R., L. Naresh, N.C. Dhuldhoya, S.U. Merchant, and U.C. Merchant.
2006. An Overview on Pectins. Times Food Processing Journal 1: 44-51.
Sharma, P., A. Gupta, and P. Kaushal. 2014. Optimization of method for extraction of pectin from apple pomace. Indian Journal of Natural Products and Resources 5(2): 184-189.
Extraction Optimization and Characterization of Pectin from
Peels of some Indonesian Citrus Varieties Page 53 of 62
Ricky Tjuanda Smith, D. 2006. Fruit Jellies. Nebraska, Canada: University of Nebraska- Lincoln Extension, Institute of Agriculture and Natural Resources.
Sreenath, H.K., P.G. Crandall, R.A. Baker. 1995. Utilization of Citrus By- Products and Wastes as Beverage Clouding Agents. Journal of Fermentation and Bioengineering 80(2): 190-194.
Sriamornsak, P. 2002. Pectin: The Role in Health. Journal of Silpakorn University 21-22: 60-77.
Srivastava, P. and R. Malviya. 2011. Sources of pectin, extraction and its pplications in pharmaceutical industry – An overview. Indian Journal of Natural Products and Resources 2(1): 10-18.
Voragen, A. G.J. and W, Pilnik. 1995. Pectins. IN: A. M. Stephen ed. Food Polysaccharides and Their Applications. NY, USA: Marcel Dekker, Inc.
Ywassaki, L.A. and S. G. Canniatti-Brazaca. 2011. Ascorbic acid and pectin in different sizes and parts of citric fruits. Ciênc. Tecnol. Aliment., Campinas 31(2):
319-326.