Optimized Extraction Condition and Characterization of Pectin from Orange Peel

The present study was focused on the potential of citrus peel as a source of pectin. Pectin was extracted from Orange peel powder using two different acids (citric and nitric) and at three different temperatures, time and pH viz (60, 70 & 80°C), (30,45 & 60 min),(1.5,2 & 2.5pH) respectively. Pectin yield extracted by using citric and nitric acid as reagents medium varied from 15.5% to 67.3% and 10.6% to 44.4% respectively. The best extraction condition by both the extraction reagents showed higher in yield by using citric acid at 80°C, 60min, 1.5pH. The isolated pectin using citric acid and nitric acid as reagents contained 294.11 and 515 equivalent weight, 5.89 and 5.58% methoxyl content, 93.28% and 65.82% anhydrouronic acid respectively. The degree of esterification of extracted pectin showed low methoxyl pectin. The ash and moisture content of isolated pectin were also determined. The sensory quality of the developed jelly was analysed.