Extraction and characterization of Pectin from different fruits

Abstract

Pectin is a naturally occurring biopolymer that is finding increasing applications in the pharmaceutical and biotechnology industry. In present study pectin was extracted from the peels of three different fruits viz. Orange, Sweet lime & Papaya and comparative study of characterization done. Pectin was extracted by two different acids, such as Hydrochloric acid & Citric acid at three different temperatures (65 °C, 75 °C & 85 °C), time (30, 45 & 60 mins) and pH (2.0,. 5& 3.0). Yield of extracted pectin by using hydrochloric acid and Citric acid in orange varies from (6.0%-36.1% & 4.2%- 29% respectively), Sweet lime (3.1%-21% & 2.5%-17.3% respectively) and Papaya (4.0%-19.0% & 2.0%-16.2% respectively). The best conditions for extractions using both acids were at 85°C for 60 mins at pH 2.