Extraction and Characterization of Pectin from Snot Apple (Azanza garckeana) Fruits with Potential Use in Zimbabwe

Abstract

Azanza garckeana (snot apple) is an underutilized indigenous fruit of south ern Africa. The study was aimed at determining the functional characteristics and potential use of extracted pectin from A. garckeana (snot apple) fruits from Zimbabwe. A. garckeana (snot apple) fruits were collected from a semi arid communal area of Nhema, Zimbabwe. Pectin properties were deter mined using standard methods. Fruit jam was formulated with 53% (w/v) U. kirkiana fruit pulp, 45% (w/v) sugar, 1.5% (w/v) A. garckeana pectin, 0.5% (w/v) citric acid. The optimum extraction conditions were 90°C for 90 minutes at pH 3. Pectin yield was 9.21 ± 0.1% to 18.1 ± 0.1% and 10.1 ± 0.1 to 20.2 ± 0.2% for dried and fresh A. garckeana fruits respectively. Physicochemical properties of the pectin were (% w/w) degree of esterifica tion (DE) 72.1–80.3, methoxyl content 6.1–6.8, anhydrouronic acid (AUA) content 60.3–67.6, moisture content 3.1–2.2, ash content 0.9–0.7 for dried and fresh fruits. Equivalent weight range was 816.7–848.2 mg/mol. Jam had total soluble solids (68.2 ± 0.1%), total titratable acid (2.1 ± 0.2 g/L), moisture content (32.6 ± 1.3%) and pH (3.4 ± 0.1). Jam’s overall acceptance score was 6. There was no significant difference in aroma, spreadability, taste, and texture of both jams at P < 0 .05. Pectin extracted from A. garckeana (snot apple) fruits has good functionality properties with potential for applications in food processing, especially in jam production