Extraction of Pectin from Lemon Peel

Abstract

Pectin is a structural hetero polysaccharide, commonly obtained from the peels of citrus fruits and its prime commercial use as a gelling agent and stabilizer in food industries. The lemon peels if treated as waste materials, which may create environmental problems for local communities since the presence of biomaterials in lemon peel. The objective of this research was to extract pectin from lemon peels and characterization of the extracted pectin. Its significant was economically feasible, environmental significance, and also create job opportunity for local business because pectin extraction is simple technology. In the present study, pectin was extracted using alcohol precipitation method from the peels of lemon. By direct boiling water bath method, raw material was prepared and pectin was extracted using hydrochloric acid at different pH, time, and temperature. At three different temperatures (40 °C, 60 °C, & 80 °C), pH (1.0, 2.75, & 4.5) and the experiments was carried out in water bath for 60, 90, 120 minutes. A total of 9 experiments was conducted at various extraction conditions. When the extraction condition was varied one-at a-time, a maximum yield of 16% was obtained from lemon peel. The characterization of the extracted pectin was carried out by calculating the yield, ash content, moisture content, solubility and color