EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL

Abstract

In this study, we were searching for new pectin sources to meet the regional and domestic demand of pectin. Pectin was extracted under the various extraction conditions of time (30, 60 and 120 min), temperature (80°C, 90°C and 95°C) & pH (1.5, 2.0 and 2.5) from pomelo fruit peel. Extraction time 120 min, temperature 90°C and pH (1.5 and 2.0) were selected for the extraction of pectin from preliminary results on the basis of pectin yield and ash content. The pomelo pectin extracted at pH 2.0 showed that the higher ash content, equivalent weight and total anhydrouronic acid content than extracted at pH 1.5. Extracted pomelo peel pectin was categorized as high methoxyl pectin based on the degree of esterification and methoxyl content value in this study. Therefore, the results concluded that pomelo fruit peel could be used good source of pectin.