EXTRACTION OF PECTIN FROM SWEET LEMON PEEL AND ITS UTILIZATION IN PREPARATION OF JELLY

Abstract

This study was conducted on the potential of citrus peel as a source of pectin. Pectin was extracted from Sweet lemon (Malta) peel powder using two different acids (citric and nitric) and times (30 & 60m), at three different temperatures and PH (60, 70 & 80°C), (1.5, 2.0 & 2.5PH), respectively. Pectin yields varied from 18.7% to 72.5% and 15.4% to 42.8% extracted by using citric acid and nitric acid, respectively. The best extraction condition was found to be higher in yield by using citric acid at 80°C for 60m with PH of 1.5. The equivalent weight of pectin isolated from sweet lemon peel powder using citric acid and nitric acid as reagents was found to be 312.57 and 833.05amu, respectively. Whereas, the methoxyl content of extacted pectin was found to be 6.18% and 5.29%. On the other hand, anhydrouronic acid content was found 91.74% and 52.01% for citric acid and nitric acid, respectively. The percentage of methoxyl content of isolated pectin showed higher by using citric acid and percentage of anhydrouronic acid was found to be higher by using citric acid as compared to nitric acid as reagents. The ash and moisture content of isolated pectin were 7.38% and 5.212% for citric acid and 3.48% and 7.512% for nitric acid, respectively. Microbial and Sensory evaluation of developed jelly were observed. The result of microbial analysis was found negative for all jelly samples. The jelly developed from pineapple fruit extract with addition of 0.5% pectin extracted by using citric acid was found to be the less in score as compared to nitric acid pectin. The outcome got from this examination showed that pectin extracted from malta peel is with high quantity and quality and is promising for commercial production.