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

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 physicochemical 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.