Isolation And Characterization Of Pectin And Natural Product From Passion Fruits Rind (Passiflora Edulis Flavicarpa)

Abstract

Passion Fruit Rind Is Reported To Be A Good Source Of Pectin And Other Natural Products But It Is Not Well Known In Ethiopia. Pectin, A Naturally Occurring Polysaccharide, Has In Recent Years Gained Increasingly In Importance. The Benefits Of Natural Pectin Are More And More Appreciated By Scientists And Consumer Due To Its Biodegradability. Pectin Is The Methylated Ester Of Polygalacturonic Acid. It Is Commercially Extracted From Citrus Peels And Apple Pomace Under Mildly Acidic Conditions. The Pectin, By Itself Or By Its Gelling Properties, Was Employed In Pharmaceutical Industry, Health Promotion And Treatment. Pectins Have Been Utilized For Their Functionality In Foods For Many Years. Ubiquitous In The Conservation And Preservation Industries, Development Of Pectin Has Centered On Its Use To Impart Texture In High Sugar Systems. This Research Dealt With Optimization Of Pectin Extraction From Yellow Passion Fruit (Passiflora Edulis) Rind By Varying The Type Of Acids For Extraction, Ph, Temperature And Time Of Extraction. Further, The Extracted Pectin Was Characterized Using Quantitative Analysis To Determine And Compare The Equivalent Weight, Methoxyl And Aua Content, And De. The Overall Result Showed That The Two Pectin Extracts Were Different And Passion Fruit Rinds Studied Was Sources Of Low- Ester Pectin. In Addition, A Grounded Passion Fruit Rind Was Extracted By Using Organic Solvents And The Extract Was Subjected To Repeated Chromatography Such As Tlc, Cc And Ptlc By Different Solvent. This Led To Isolation Of A New Compound From The Chloroform Extract, Pe-3, Whose Structure Was Elucidated As 5-Cyclohexyl-6-Hydroxyoctyl Ethyl Phthalate. The Structure Of The Compounds Was Determined Using Spectroscopy Techniques Including Uv-Vis, Ir And 1d Nmr