Abstract:
The extraction of pectin from sour orange peels and effect of pH, temperature, extraction time on the yield and quality of pectin was studied. The extracting reagent was 0.1N sulphuric acid and variables were pH (1.5, 2.5 and 3.5), extraction time (30, 60 and 120 minutes) and temperature (70oC, 80oC and 90oC). These variables were significantly affected the extraction of pectin. The best yield (16.10 %) was obtained on soaking the finely ground peels in the sulphuric acid solution of pH, 2.5 at 80oC for 120 minutes. Anhydrogalacturonic acid, methoxyl content were 73.10 % and 9.93%, respectively, while equivalent weight value 945 was obtained by using pH, 2.5 at 80oC for 120 minutes.
Page(s):
459-461
DOI:
DOI not available
Published:
Journal: Journal of Chemical Society of Pakistan, Volume: 31, Issue: 3, Year: 2009