Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel

Four factors three level face centered central composite response surface design was employed in this study to investigate and optimize the effect of process variables (liquid-solid (LS) ratio (10:1-20:1 ml/g), pH (1-2), sonication time (15-30 min) and extraction temperature (50-70 degrees C)) on the maximum extraction yield of pectin from waste Artocarpus heterophyllus (Jackfruit) peel by ultrasound assisted extraction method. Numerical optimization method was adapted in this study and the following optimal condition was obtained as follows: Liquid-solid ratio of 15:1 ml/g, pH of 1.6, sonication time of 24 min and temperature of 60 degrees C. The optimal condition was validated through experiments and the observed value was interrelated with predicted value. (C) 2016 Elsevier B.V. All rights reserved.