EXTRACT OPTIMIZATION AND FTIR SPECTROSCOPIC OF PECTIN FROM COCOA POD HUSK VIA MICROWAVE-ASSISTED STUDY
Authors: Norliza Abdul Wahab, Alyaa Nurathirah Abdul Halim
Journal Issue: Malaysian Cocoa Journal, Volume 15(2)/2023
Keywords: microwave-assisted extraction; pectin yield; cocoa pod husk; FTIR; central composite design
Published On: 27/10/2023
Abstract
Undesirable cocoa (Theobroma cacao L.) pod husk (CPH) which is typically generated during cocoa beans processing, presents challenges concerning its proper disposal as well as in adding value to such waste. Thus, this study focused on the optimization of pectin yield (%) which was extracted from the CPH via microwave-assisted extraction (MAE) under different conditions, i.e., X1- pH of 1-3, X2- extraction time of 5-20 minutes and X3- power level of 180-600 watts through central composite design (CCD) evaluation and response surface methodology (RSM) analysis. The independent variables that have significantly affected the yield are pH, extraction time and their interactions with value of p<0.05 whilst power level remains insignificant (p>0.05). At the given parameters and levels, the pectin yield ranged from 3.30−23.25%. The optimum yield (18.44%) can be achieved at pH and extraction time of 0.8 and 11 mins, respectively. The final reduced model for pectin extraction by using this method is shown in coded equation, i.e., Y = 9.0197 – 6.8716X1 + 0.8159X2 ─ 0.0335X2X2 + 0.2258X1X2 with the F-value of 1035.23 suggested that the model was significant. High coefficient of determination (R2) and predicted (R2) which were recorded at 0.9931 and 0.9906, respectively, have confirmed the adequacy of regression models adjustment pertaining to the experimental data.