The Effect of Microwave Time and Acid Type on the Qualitative Properties of Extracted Low Methoxyl Pectin From Quince Fruit

Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. In this research Pectin was extracted assisted by microwave under the power of 500 W, two types of acids(HCL and citric acid ) at pH of 2, time of 120and 180 second. Then, the physicochemical properties of pectin, such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated. The results of this study showed that pectin had an efficiency of 7.55% and a reasonable purity (with galacturonic acid content of <65%). The study of degree of extraction revealed that pectin derived from Quince fruit at 180 second of microwave and extraction with HCL was low methoxyl pectin (LM). The pectin’s’ emulsifying activity was high. The viscosity results illustrated that the pectin solutions at both of the time have Newtonian behavior. good degree of purity and acceptable physicochemical properties of obtained pectin show that this agricultural product can be used as a promising source for pectin production.