Green Chemistry Centre of Excellence, Department of Chemistry, University of York, York YO10 5DD, UK.
Faraday Discuss. 2017 Sep 21;202:31-42. doi: 10.1039/c7fd00035a.
Mango peel is the major by-product of mango processing, and compromises 7-24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34% was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and C solid-state NMR spectroscopy, and a high DE (>70%) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21 century.
芒果皮是芒果加工的主要副产品，占芒果总重量的 7-24%。在这项研究中，采用亚临界水提取（SWE）技术，在没有添加矿物酸的情况下，从芒果皮废料中提取果胶。从 Kesar 品种中获得了最高产率 18.34%的果胶，并使用衰减全反射红外光谱（ATR-IR）、热重分析（TGA）和 C 固体核磁共振光谱（C solid-state NMR spectroscopy）对其结构进行了表征，以确认其结构。采用滴定法和 C 固体核磁共振光谱法对果胶的酯化度（DE）进行了分析，三种品种（Keitt、Sindhri 和 Kesar）的 DE 均较高（>70%）。这是首次报道从芒果皮中无酸亚临界水提取果胶，为芒果皮废料的增值提供了一种绿色途径，为 21 世纪可持续发展的生物基材料和化学品提供了一个来源。
