Optimization of the Extraction of Pectin from Cucumis melo

Abstract

Cucumis melo, a plant found in Cameroon, is being used at the artisanal scale as vegetable in some Cameroon local dishes. These extracts are still to be exploited at the industrial level. In order to add more value to the Cameroon vegetative potential in general, the optimisation of pectin extraction from this plant was studied. Pectin was extracted from the fruits of C. M. by solubilisation in aqueous media followed by ethanol purification. A centred composite experimental design with three factors: temperature, pH and alcohol/water ratio was used to this effect. Responses considered were, water absorption capacity, solubility index and the emulsifying activity. The results obtained were analysed with the Statistica Centurion Software and the validation criteria for the obtained models where: the AMDA1 , the determination coefficient R2 and the sum of residuals. Sigma plot-11 software was used to plot surface response curves so as to better visualise the results. From this work, it follows that the optimum conditions for the extraction of pectin from Cucumis melo, was attained at pH 2.4, alcohol/water ratio of 1.5 and a temperature of 74°C.