Evaluation of the physicochemical properties of pectin extracted from Persimmon (Diospyros kaki) / Salsabil Meriem Bakha

Public ISBD Titre : Evaluation of the physicochemical properties of pectin extracted from Persimmon (Diospyros kaki) Type de document : document multimédia Auteurs : Salsabil Meriem Bakha, Auteur ; Amina Menasra, Directeur de thèse Editeur : Laghouat : Université Amar Telidji - Département d'agronomie Année de publication : 2026 Importance : 52 p. Accompagnement : 1 disque optique numérique (CD-ROM) Note générale : Option : Agri-food and quality control Langues : Anglais (eng) Mots-clés : Persimmon  Pectin  Pretreatment  Antioxidant activity Résumé : This study aimed to extract and characterize pectin from persimmon (Diospyros kaki) and to evaluate the impact of various pretreatments (blanching, grinding, ethanol immersion, and citric acid soaking) on its physicochemical and functional properties. The extraction yield ranged from 1.16% to 3.39%, with the ethanol pretreatment providing the highest recovery rate. Structural analysis revealed that all extracted pectins were high-methoxyl pectins with a degree of esterification (DE) ranging from 65.65% to 80.30%. Regarding functional properties, the citric acid treatment yielded the highest water holding capacity (3.59 g/g), whereas the untreated control pectin exhibited the greatest oil holding capacity (1.85 g/g). The optical clarity index also varied significantly, with blanching producing the clearest pectin extracts (A420 of 0.466). Furthermore, the citric acid-assisted extraction yielded the highest antioxidant activity for the isolated pectin (IC50 = 0.121 mg/mL). These findings highlight the promising potential of persimmon pectin. note de thèses : Mémoire de master des siences agronomiques Evaluation of the physicochemical properties of pectin extracted from Persimmon (Diospyros kaki) [document multimédia] / Salsabil Meriem Bakha, Auteur ; Amina Menasra, Directeur de thèse . - Laghouat : Université Amar Telidji - Département d'agronomie, 2026 . - 52 p. + 1 disque optique numérique (CD-ROM). Option : Agri-food and quality control Langues : Anglais (eng) Mots-clés : Persimmon  Pectin  Pretreatment  Antioxidant activity Résumé : This study aimed to extract and characterize pectin from persimmon (Diospyros kaki) and to evaluate the impact of various pretreatments (blanching, grinding, ethanol immersion, and citric acid soaking) on its physicochemical and functional properties. The extraction yield ranged from 1.16% to 3.39%, with the ethanol pretreatment providing the highest recovery rate. Structural analysis revealed that all extracted pectins were high-methoxyl pectins with a degree of esterification (DE) ranging from 65.65% to 80.30%. Regarding functional properties, the citric acid treatment yielded the highest water holding capacity (3.59 g/g), whereas the untreated control pectin exhibited the greatest oil holding capacity (1.85 g/g). The optical clarity index also varied significantly, with blanching producing the clearest pectin extracts (A420 of 0.466). Furthermore, the citric acid-assisted extraction yielded the highest antioxidant activity for the isolated pectin (IC50 = 0.121 mg/mL). These findings highlight the promising potential of persimmon pectin. note de thèses : Mémoire de master des siences agronomiques

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