Investigating Antimicrobial Properties Of Pectin Extracted From Purple Passion Fruit Peels

Abstract

Pectin plays a crucial role in various food processing procedures, serving as a thickening, stabilizing, emulsifying, and gelling agent. Chemically, it is a polysaccharide present in varying amounts in the cell walls of all terrestrial plants, with citrus fruits being particularly rich sources. In this study, Purple Passion Fruit Peels were selected for pectin extraction, representing the citrus fruit family. The extraction process involved digesting ground purple passion fruit peels at 80–90°C in a solution of 0.1M HCl and 1M H2SO4 for 1.5 hours. Subsequently, the solid bulk was filtered off, and alcohol was added to the filtrate to precipitate the pectin. However, the structural verification of the product is pending, awaiting Fourier transform infrared spectroscopy (FTIR) examination. The distinctive characteristics of the product include its degree of esterification, methyl content, and anhydrouronic acid content. These parameters provide essential insights into the composition and quality of the extracted pectin. In this research, pectin extracted by H2SO4 had a higher percentage of Anhydrouronic acid (AUA) with the highest percentage was 44.29%. Furthermore, an antimicrobial test was conducted on the extracted pectin using both the Minimum Inhibitory Concentration (MIC) and Disk Diffusion methods. These analyses contribute valuable information regarding the potential antimicrobial properties of the obtained pectin. The results showed that the pectin extracted from purple passion fruit peels had very few antibacterial properties which was shown with an inhibition zone diameter of almost 6.5 to 7.0 mm, as presented in the disk diffusion method. In conclusion, the study aims to elucidate the extraction process, structural characteristics, and antimicrobial properties of pectin obtained from Purple Passion Fruit Peels, shedding light on its potential applications in various industries.