Brewed black tea waste (Camellia sinensis L.) as alternative pectin source

Abstract

The novelty of this study is the use of brewed black tea waste (BBTW) for pectin extraction. For this purpose, the effects of extraction conditions including extraction temperature, particle size, extraction duration and solid-liquid ratio (w/v) (SLR), on the yields (PY) and physicochemical properties of the extracted pectins were investigated. In the study, pectin extractions were accomplished using solutions of citric acid (CA) as organic acid and hydrochloric acid (HCl) as inorganic acid. Extracted pectin yields from BBTW were varied between 3.18 and 10.75% depending on the extraction conditions. Galacturonic acid values were observed between 29.39 and 73.99% for the extracted pectins. Obtained pectins showed 30.87-62.50% of degree of esterification, 5.31-10.49% of methoxyl content and equivalent weight values varied between 429 and 1238 g/mol. These values for the commercial pectin (CP) were found to be respectively 69.31%, 11.57% and 1250 g/mol. These results showed that brewed black tea waste can be considered as an alternative resource for pectin production. [GRAPHICS] .