%0 Journal Article
%T Extraction and Characterization of Pectin from Peels of Lemon (Citrus limon), Grape Fruit (Citrus paradisi) and Sweet Orange (Citrus sinensis)
%A V.O. Aina
%A Mustapha M. Barau
%A O.A. Mamman
%A Amina Zakari
%J British Journal of Pharmacology and Toxicology
%D 2012
%I Maxwell Science Publication
%X This research study aimed at comparing the characteristics of three different pectins and to see which one is more suitable for industrial applications. Pectin, which is a family of complex polysaccharides that contains 1, 4-linked x and &betagalactosyluronic acid residues was extracted using alcohol precipitation method from peels of lemon, grape and sweet orange after which it was characterized using both qualitative and quantitative analysis to determine and compare the color equivalent weight methoxyl content, each content solubility in cold and hot alkali, pH as well as sugar and organic acid. The result showed that the colors of the pectin from these 3 sources were the same i.e., Brown they were all soluble in hot and cold alkali and water, the moisture content, the methoxyl content and the ash were all higher in the pectin extracted from peels of sweet orange with 95.25, 5.79 and 35%, respectively. However, the equivalent weight of the pectin extracted from peels of grape was higher with 793.6 mg/mol. The overall results showed that the pectin from these sources were suitable for industrial use.
%K Citrus fruits
%K methoxyl content
%K pectins
%K peels
%K polygalacturonic acid
%U http://www.maxwellsci.com/jp/abstract.php?jid=BJPT&no=256&abs=01