Extraction and characterization of a novel Terminalia pectin.

This study reports the investigation into pectin present in Terminalia ferdinandiana-a native Australian fruit utilised in dietary supplement industry. Citric acid extraction was carried out to extract pectin from two commercially available T. ferdinandiana products-frozen puree and freeze-dried puree powder. The yields of the extracted pectin were measured at various pHs (2.0, 3.0 and 4.0) and times (30, 60 and 120 min) at 75 °C. Pectin yield ranged between 4.8 and 21%. Freeze-dried powder had a higher pectin yield compared to puree. Extraction at pH 3 for 120 min resulted in the highest yield from both puree (15%) and powder (21%). T. ferdinandiana pectins were found to have low methoxyl content with degree of esterification of 35.07 and 34.74% for puree and powder, respectively. Fourier transform infrared spectroscopy confirmed that the extracts were pectin.