Enhancing waste utilization: efficient pectin extraction from mustard seed by-products

This study investigates the extraction of pectin from mustard seed waste using hydrochloric acid (HCl), sodium hexametaphosphate (SHMP), and citric acid with hotplate and water bath heating and evaluate its impact on the physicochemical properties of the obtained pectin. The results demonstrated significant variations influenced by both the extraction method and solvent employed. The highest pectin yield (14.97 ± 0.62%) was achieved with SHMP using hotplate heating, while the lowest yield (1.25 ± 0.30%) occurred when using citric acid under the same conditions. Pectin extracted with HCl via hotplate heating exhibited the highest DE (32.86 ± 1.90%) and methoxyl content (5.35 ± 0.31%). Furthermore, the highest GalA content was recorded for pectin extracted with HCl in a water bath (49.12 ± 4.02 mg/g). The SEM analysis revealed distinct morphological characteristics, emphasizing the potential of mustard seed waste for tailored pectin extraction catering to specific industrial applications.