Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Oni Yuliarti, Kelvin K.T Goh, Lara Matia-Merino, Andrew Mawson, Charles Brennan

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, molar mass (Mw), viscosity and degree of branching. Water-extracted pectin was considered closest to its native form. Enzyme extracted pectin showed the highest yield (4.5% w/w) as compared with the acid and water extraction methods (3.6–3.8% w/w). Pectin obtained from different extraction methods showed different degree of branching. The Mw and root mean square (RMS) radius varied with the extraction methods with values of 8.4 105 g/mol and 92 nm, 8.5 105 g/mol and 102 nm, 6.7 105 g/mol and 52 nm for acid, water and enzymatic extraction methods, respectively. Similar trend was observed for pectin viscosity, with water-extracted pectin giving a slightly higher viscosity followed by acid and enzyme-extracted pectin. This study showed that gold kiwifruit pomace pectin has potential application in food products. 
Original languageEnglish
Pages (from-to)290-296
Number of pages7
JournalFood Chemistry
Publication statusPublished - Nov 2015

Fingerprint Dive into the research topics of 'Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)'. Together they form a unique fingerprint.

Cite this