Effect of Malaysian durian rind varieties on the yield and degree of esterification of the pectin extracted

Abstract Durian rind which composed more than half of the total weight of durian had produced massive waste to the environment, especially during the peak season. Durian rind was found to be a potential source of pectin. The yield and characteristic of pectin present at different varieties of durian rinds could differ. Thus, the objective of this study is to examine the yield and degree of esterification (DE) of pectin extracted from Musang King (D197), D24, Hajjah Hasmah (D168) and mixed varieties of durian rinds. The pectin was extracted from different varieties of durian rinds in pH 2 citric acid solution (solid to liquid 1:30) at 90°C for 2 hours. Fourier-transform infrared spectroscopy (FTIR) was used to examine the chemical structure and DE of the pectin. The results showed that the pectin extracted from D168 has the least amount (5.6%) while the pectin yield of other varieties does not differ distinctly (7.1 – 7.73%). All the pectin isolated with DE range 60.79 – 76.71% is high methoxyl pectin with DE > 50%. This study shows that different varieties of durian rinds produce pectin with varying yield, gelling and structural properties which could provide a new alternative of pectin for various industries such as the pharmaceutical and food industries.