Phyllantus acidus: novel source of pectin with significant antioxidant and emulsion potential

Abstract

Since only a limited number of fruit sources are utilized for commercial pectin production, there is a growing need to explore new and unique sources in light of the recent rise in industrial demand for this polymer. In this study, pectin from the pomace of the Phyllantus acidus fruit was extracted, optimized using response surface methodology and characterized for the first time in relation to its physicochemical characteristics and techno-functional properties. A maximized yield of 6.54 ± 0.83% was obtained through optimized conditions of a 180 min extraction time, an extraction solvent pH of 1.5 and a solid-liquid ratio of 1:50. Spectroscopic analysis confirmed a high-methoxyl pectin and intrinsic viscosity measurements revealed that the pectin had a molecular weight of 33389.58 g/mol. The emulsion stability of the extracted pectin (100%) was significantly greater than values reported in the literature due to its high protein content (12.56%). Additionally, it displayed excellent antioxidant properties due to its high total phenolic content of 33.10 mg gallic acid equivalent (GAE)/g. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay showed that the pectin had a scavenging rate of 94% compared to the 97% of ascorbic acid and the 66% of commercial pectin. Furthermore, ferric reducing antioxidant power (FRAP) analysis revealed that compared to ascorbic acid, the extracted pectin had more than a 10-time higher relative FRAP value (45.48%) than commercial pectin (3.95%). The study’s results highlight Phyllantus acidus as a promising and alternative source of pectin with potential applications in the food industry.