Extraction of pectin from date fruits, Estimated and Identified by spectroscopic methods

Abstract

The aim of this study was to extract the pectin from date fruit (Khaira cultivar) and estimated it's components by chemically and spectroscopy. The results were indicated that their percentage were 1.41% (wet weight), 2.18% (dry weight). While according to standard curve obtained from standard pectin concentration like 0, 50, 100, 150, 200 and 250 mg/ml. respectively, reading the absorbance with 295 nm by using uv/visible spectra photometer instrument, the percentage of sample were 1.38% (wet weight) 2.15% (dry weight). Organic identified by using Fourier Transform Infra Red (FTIR) Spectra, the results show the function groups for the components of pectin molecules such as galactouronic acid, Pectic acid, Pectinic acid and pectin Low Methoxyl, and the results show Hydroxylic (O-H) belongs to carboxylic acids, alcohol and water, Acarbonyl group (C=O) belongs to carboxylic acids, Aldehyde, Keton, Esters and amines compounds, Alkyl group (C-H) which belongs to aliphatic compounds and (C-O-H) group which belongs to a heterocyclic compounds that contains asymmetrical carbon.