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Unavoidable food supply chain waste: Acid-free pectin extraction from mango peel: Via subcritical water

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DateAccepted/In press - 7 Feb 2017
DateE-pub ahead of print - 7 Feb 2017
DatePublished (current) - 2017
Number of pages12
Pages (from-to)31-42
Early online date7/02/17
Original languageEnglish


Mango peel is the major by-product of mango processing, and compromises 7-24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield of 18.34% was achieved from the Kesar variety and the pectin was characterised using ATR-IR spectroscopy, TGA and 13C solid-state NMR spectroscopy to confirm the structure. The degree of esterification (DE) of the pectin was analysed with both titrimetry and 13C solid-state NMR spectroscopy, and a high DE (>70%) was observed for all three varieties (Keitt, Sindhri and Kesar). This is the first report on acid-free subcritical water extraction of pectin from mango peel, which provides a green route for the valorisation of mango peel waste and contributes to a source of biobased materials and chemicals for a sustainable 21st century.

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© The Royal Society of Chemistry 2017. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details.

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