Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia; Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia; Nanotechnology Center of Excellence, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
Int J Biol Macromol. 2024 Aug;274(Pt 2):133321. doi: 10.1016/j.ijbiomac.2024.133321. Epub 2024 Jun 20.
The pectin was extracted using HSO, HNO, and HCl from the pulp of four coffee varieties (Harar, Sidama, Jimma, and Guji) collected from different regions of Ethiopia. The effect of extraction temperature, time, solid-to-liquid ratio, types of acid and coffee varieties on the physiochemical properties and yield of pectin were studied. A maximum pectin yield, which was 12.7 %, was obtained from Harar coffee pulp treated with HSO. The equivalent weight of the extracted pectin varied from 1111 to 1667 g/mol. The methoxyl contents of the extracted pectin ranged from 4.23 to 7.13 %. The degrees of esterification and anhydrouronic acid of the pectin ranged from 53 to 68.5 % and 35.5 to 68.8 %, respectively. The results show the yield and physiochemical properties of the coffee pulp pectin depend on extraction parameters, acid types, and coffee varieties. Moreover, the pectin extracted from coffee pulp showed strong gelling properties.
采用 HSO、HNO 和 HCl 从埃塞俄比亚不同地区收集的四种咖啡品种（哈拉尔、锡达莫、金玛和古吉）的果肉中提取果胶。研究了提取温度、时间、固液比、酸的种类和咖啡品种对果胶理化性质和产率的影响。用 HSO 处理的哈拉尔咖啡果肉获得了最高的果胶产率，为 12.7%。提取果胶的重均分子量在 1111 至 1667 g/mol 之间变化。提取果胶的甲氧基含量在 4.23 至 7.13%之间。果胶的酯化度和去乙酰基百分比分别在 53 至 68.5%和 35.5 至 68.8%之间。结果表明，咖啡果肉果胶的产率和理化性质取决于提取参数、酸的种类和咖啡品种。此外，从咖啡果肉中提取的果胶具有很强的胶凝性能。
