?EXTRACTION AND CHEMICAL QUALITY CHARACTERISTICS EVALUATION OF ORANGE PEEL PECTIN

Authors

  • Zia-ur- Rehman Biotechnology and Food Research Centre, PCSIR Laboratories Complex, Ferozpur Road, Lahore-54600, Pakistan
  • Farzana Habib Biotechnology and Food Research Centre, PCSIR Laboratories Complex, Ferozpur Road, Lahore-54600, Pakistan
  • S I Zafar Biotechnology and Food Research Centre, PCSIR Laboratories Complex, Ferozpur Road, Lahore-54600, Pakistan

Keywords:

Orange peel, Pectin, Extraction yield, Quality.

Abstract

Optimum conditions for the extraction and precipitation of pectin from orange peels were investigated. Changes in pH,
temperature and extraction time, significantly, affected the extraction of pectin. Maximum pectin yield was 17.7%, which
was obtained on soaking finely ground orange peels in sulphuric acid solution of pH 2.5 at 80°C for 120 min. Maximum
pectin was precipitated from the extract by adding 95% ethanol at the rate of 200ml/l. Anhydrogalacturonic acid and
methoxyl contents of pectin obtained under these optimum extraction conditions were 72.80% and 9.77% respectively,
while equivalent weight value was 943. These chemical characteristics values were within the accepted limit of good
quality pectin.

Downloads

Published

2003-10-20

How to Cite

Rehman, Z.- ur-., Habib, F., & Zafar, S. I. (2003). ?EXTRACTION AND CHEMICAL QUALITY CHARACTERISTICS EVALUATION OF ORANGE PEEL PECTIN. Biological Sciences - PJSIR, 46(5), 323–326. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1659

Issue

Vol. 46 No. 5 (2003): Pakistan Journal of Scientific and Industrial Research

Section

Articles