Evaluation of Crude Pectin Obtained From Green Citrus Peels Of Sweet Orange (Citrus Sinesis) Grape (Citrus Paradisi) and Lime (Citrus Acida)
Keywords:
Pectin, Citrus peels, Agricultural wastesAbstract
Crude pectin was extracted from the peels of sweet orange (Citrus sinesis), grape (Citrus paradisi) and lime (Citrus acida), using the hot water bath procedure. Varying extraction conditions one at a
time, a maximum yield of 26 % was obtained from Citrus sinesis. Optimum conditions for the process were established to be pH of 1.5, temperature of 80 oC and time 60 minutes. Qualitative and quantitative analyses showed that the pectin from these three sources were the same in color and texture. They were all soluble in hot alkali and water. The moisture content, ash content and methoxyl
content, were all higher in the pectin extracted from C. sinesis and had the values 7.6, 9.80, 4.717 respectively. However, the equivalent weight of the pectin extracted from the peels of lim was higher
with 684.9 mg/mol. The total anhydrouronic acid content and degree of esterification were also calculated using the equivalent and methoxyl content gotten. The overall results point towards the
amenability of the extracted pectin for industrial applications
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