Statistical optimization of aqueous extraction of pectin from waste durian rinds

The objectives of this present study was to investigate and optimize the aqueous extraction conditions such as solid-liquid (SL) ratio (1:5–1:15g/ml), pH (2–3), extraction time (20–60min) and extraction temperature (75–95°C) on maximum extraction of pectin from durian rinds using four factors, three levels Box-Behnken response design. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and analyzed by analysis of variance (ANOVA). The optimum extraction condition was found to be as follows: SL ratio of 1:10g/ml, pH of 2.8, extraction time of 43min and extraction temperature of 86°C respectively. Under the optimal conditions, the experimental pectin yield (9.1%) was well correlated with predicted yield (9.3%).