Technique for Optimum Extraction of Pectin from Sour Orange Peels and its Chemical Evaluation

摘要

The extraction of pectin from sour orange peels and effect of pH, temperature, extraction time on the yield and quality of pectin was studied. The extracting reagent was 0.1N sulphuric acid and variables were pH (1.5, 2.5 and 3.5), extraction time (30, 60 and 120 minutes) and temperature (70 °C, 80 °C arid 90 °C). These variables were significantly affected the extraction of pectin. The best yield (16.10 %) was obtained on soaking the finely ground peels in the sulphuric acid solution of pH, 2.5 at 80 °C for 120 minutes. Anhydrogalacturonic acid, methoxyl content were 73.10 % and 9.93 %, respectively, while equivalent weight value 945 was obtained by using pH, 2.5 at 80 °C for 120 minutes.