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The polysaccharide, pectin was extracted from sweet lemon Citrus limetta Linn.
The yield 7.85 % was obtained from fresh peel of sweet lemon by acid
hydrolysis of protopectin into pectin and followed by alcohol precipitation method.
1095 cm-1 for C-O stretching of alcohol, acid and ether group. All
these absorption bands are agreed with the FT-IR spectrum of commercial pectin.
irregular and the average composite grain size was about ~ 420 nm
In the typical XRD pattern of the as-prepared composite, all the diffraction peaks can be indexed to those hexagonal ZnO. The lattice constant obtained from the XRD data are a = 3.2050 A, c = 5.4138 A, which are consistent with the reported values for ZnO (a = 3.253
A, c = 5.209A).
The broadening of the ZnO XRD peaks suggests a nanoscale grain size. The average particles size was calculated to be 29 nm based on
Experimental
Results & Discussion Conclusion
References
To
prepare
the
pectin-ZnO
Nano
Objectives
To collect the sample (sweet lemon).
To extract the pectin to study some physicochemical properties of isolated pectin. To convert the prepare pectin to pectin-ZnO nanocomposite and to study the particle size by SEM and
XRD.
To examine the structure of prepared pectin, pectin-ZnO composite by FT-IR.
Citrus limetta is a species of citrus It is a small tree which may reach 8 m in height The sweet lemon has irregular branches, and relatively smooth, brownish-grey bark The skin of the fruit is light yellow at maturity; the rind is white and about 5 mm thick.
The pulp is greenish and the juice is sweet rather than acidic.
Kingdom Order Family Genus Species Botanical name : : : : : : Plantae Sapindales Rutaceae Citrus limetta Citrus limetta
Natural, non toxic and amorphous carbohydrate Gel former eg. fruit jelly
Utilization of pectin
Pectin is utilized commercially in the manufacture of various products and the
requirements differ for different trades and uses. Certain users require pectin wit a uniformly slow setting rate while a pectin with a rapid setting rate is require for other uses.
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Sources of pectin
Citrus fruits, Apples, Guavas, Quince, Plums, Wood-apple,
Cherries, grapes, strawberries (produce large amount of pectin) Sugger beet, carrot, pumpkin (produce small amount)
papaya,
Orange,
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Figure 1.
industry.
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Squeeze
Cool immediately Settle and centrifuge Clarified extract Concentrate at 50C to final volume of 70 % Syrup Added 95 % EtOH with stirring
Characterization Moisture Setting time Molecular Weight Reaction with some solvent
Methods Oven dry method Gelling with sugar and acid Viscosity 1) Alcohol 2) Sugar and citric acid solution 3) Fehlings solution 4) Basic lead acetate solution 5) Iodine solution
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Added into 100 mL beaker Stirred to full dissolution Add 0.125 M NaOH (40 mL) under constant stirring Mixture Stand for 24 h, 20 C White ppt Washed with distilled water (several time)
(white powder)
Pectin (0.5 g)
by warming
cool to RT
Solution (pH 3)
The jelly at the top just congealed, the timer was stop (setting time = 30 minutes)
Determination the Size of Pectin-ZnO nanocomposite By Scherrer equation The Scherrer Equation was published in 1918
K B2 L cos
Intensity (a.u.)
FWHM
46.746.846.947.047.147.247.347.447.547.647.747.847.9
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2(deg.)
K B2 L cos
0.94 B2 L cos
The constant of proportionality, K (the Scherrer constant) depends on the how the width is determined, the shape of the crystal, and the size distribution the most common values for K are: 0.94 for FWHM of spherical crystals with cubic symmetry 0.89 for integral breadth of spherical crystals w/ cubic symmetry 1, because 0.94 and 0.89 both round up to 1 K actually varies from 0.62 to 2.08
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Table 1.
Characterization Moisture
Setting time
Molecular Weight Reaction with some solvent
precipitate
2) Form jelly 3) Blue gel precipitate
4) White gelatinous
precipitate 5) Yellow gel
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A = 0.613
y = 17951x + 175.04 R = 0.996
400
350
300 Viscosity
250
200
150 100 50 y = -2342.5x + 175.62 R = 0.8447
sp/C ln sp/C
0 0.0000 0.0020 0.0040 0.0060 0.0080 0.0100 0.0120 0.0140 Concentration (mg/L)
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(a)
(b)
Figure 4. FT-IR spectrum of (a) prepare pectin and (b) commercial pectin
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No
1 2
Isolated pectin
3417 2924, 2854
Commercial pectin
3371 2939
Literature value
2500-3600 2855-2960
Assignments
3
4 5 6 7
1743
1651 1450, 1365 1242 1095 1110
1743
1635 1442-1373 1250 1018 1103
1730-1760
1600-1630 1380 1050-1250 1000-1400 1100-1164
C=O stretching
COO- stretching C-H bending C-O stretching O-C-C stretching
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(a)
(b)
Figure 5. FT-IR spectrum of (a) prepare pectin-ZnO composite and (b) commercial pectin-ZnO and (c) reference Reference - Copyright Nanoscale Res Lett (2008) 3:491-495
(c)
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2 3
4 5 6 7
2920 1743
1620 1419 1103 1018
2970,2870 1749
1627 1380 1103 1018
2850-2960 1730-1760
1600-1630 1380 - 1450 1100-1164 1000-1400
8 9
833 478
918 493
920 480
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* Figure 8. XRD diffractogram of typical pectin-ZnO composite sample * Copyright Nanoscale Res Lett (2008) 3:491-495
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From the overall assessment of the present work, the following inferences may be
deduced.
Pectin has been produced in yield (7.85 %) from the sweet lemon peel by employing alcohol precipitation method. From the determination of some physicochemical properties, it was found that molecular weight of citrus pectin is (3.2528 x104) Da and setting time is (30 minute). It has been observed that sweet lemon peel pectin contain moisture content (20 %).
FT-IR spectral analysis of isolated pectin revealed that absorption 3417 cm-1 due to O-H stretching vibration, whereas strong absorption bend observed at 1750 cm-1 and 1600 cm-1 were attributed to the ester carbonyl (C=O) group and carboxyl ion
stretching band (COO-) respectively. Other bands occurring at ~1380 cm-1 was due
to C-H bending and 1242,1095 cm-1was due to C-O stretching. The FT-IR spectral data of isolated pectin were closely consistent with the commercial pectin as well as literature value. FT-IR spectrum of the pectin-ZnO composites prepared from isolated pectin showed obvious absorption peak at about 478 cm-1, this is a typical IR absorption peak of ZnO. The other bands at 3325 cm-1 (uO-H), 2920 cm-1 (uC-H), 1620 cm-1 (uCOO-
), 1419 cm-1 ,(dC-H), 1103 cm-1 (uC-O) were attributed to the characteristic of pectin
molecule. Furthermore all these FT-IR spectra were found to be very similar to that of pectinZnO composite prepared form commercial pectin and also literature values. The above results indicate that the final product is a true composite of pectin and ZnO.
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In the SEM observation, the composite granules are irregular and their average
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Enviromental Protection Agency Risk Assessment Forum, Washinton D.C 148 Judeinstein, P., Sanchez.C., (1996), Preparation and Characterization of InorganicOrganic Nanocomposite Coatings, Department of Chemistry, Sciences and Research Branch, Islamic Azad University, Tehran, Iran 511-525 Manner,H.I., Buker,R.S., and Elevitch,C.R., (2006), Citrus (citrus) and Fortunella (kumquat) University of Guam, College of Arts and Sciences, UOG Station, Mangilao, GU 96923, USA 1-7 Romero, P.G., (2010), Hybrid Organic-Inorganic Materials, Institut de Ciencia de Materials de Barcelona Campus, UAB, Barcelona, Spain 1-35
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Clain,J., (2011), Know sweet Benefits of Sour Lemon, http://www.know-sweetbenefit-of-sour-lemon.htm Colker,C,(2011), Lemons and Limes:Sweet Enough to eat http://www.Lemons&limessweetenoughtoeat-fairwaymarket.htm Soghoiand,S.,(2010), Vitamins in Sweet lemon, http://www.Livestrong.com.htm
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