Effect of Different Extraction Methods on the Physico-chemical Properties of Pomelo Juice

Abstract

The present study was carried out to analyze the physico-chemical properties of fresh juice obtained from pomelo fruit. It is aimed to study the effects of different commercial extraction techniques on the physico- chemical properties of the pomelo juice. The juices from Malaysian pomelo fruit from variety Tambun (PO52) were extracted using four different techniques; hand squeezing (EM-1), blending (EM-2), screw press type (EM-3) and centrifugal type (EM-4). Results revealed that juices that had been prepared by EM-3 had a higher juice yield (77.25 %) compared to EM-4 (73.14 %) followed by EM-2 (70.88 %) and EM-1 (53.07 %).With respect to the effect of extraction methods of tested juices, EM-3 showed the highest extraction efficiency, the lowest extraction loss, and the lowest moisture content of residue waste. Results suggest that pomelo juice processed by EM-2 had significantly (p<0.05) higher level of total soluble solids and ascorbic acids of juice compared with the other extraction techniques. No significant differences (p>0.05) were detected in pH for all types of extraction, while pomelo juice extracted by EM-3 showed the highest level of lightness and ascorbic acid.