Volume 6, Issue 4 (winter 2003)
jwss 2003, 6(4): 141-149 |
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J. Keramat, G. H. Kabir, B. Ghanaati. Qualitative and Quantitative Evaluation of Pectin Extracted from Orange Peels. jwss 2003; 6 (4) :141-149
URL: http://jstnar.iut.ac.ir/article-1-143-en.html
URL: http://jstnar.iut.ac.ir/article-1-143-en.html
Abstract: (26869 Views)
Citrus juice and concentrate are among the major industrial products in Iran. Large quantities of citrus peels with considerable amounts of pectin are also produced. Pectin could be extracted from the peels to be used as a gelling agent in some food products. Unfortunately, all pectin used in the food industry is imported. This study was carried out to find the best conditions of pectin extraction from orange peels. Samples of orange peels were collected from a concentrated orange juice factory. Pectin was extracted by sulfuric, nitric and hydrochloric acids. Certain qualitative and quantitative tests, such as yield of extraction and cost of extraction were determined. Also, food safety aspects as a result of using the above acids were considered. Hydrochloric acid was found to be the most suitable acid. In the second part of the research, the effects of temperature (85 and 90˚C), time (40, 50 and 60 minutes) and pH (1.6, 1.8 and 2.0) on the yield of extraction, purity, gelling ability, percentage of methoxylation and degree of esterification of the extracted pectins were measured. Statistical analysis of the results showed that the best conditions for the extraction of pectin include a pH level of 1.6, a temperature of 90˚C and a period of 50 minutes.
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