Optimization of Pectin Extraction from Orange Peels Using Response Surface Methodology (RSM)

Rady, A.; Moawad, A.; Hassan, H.; Ragaa, M.; AbdEl-Kader, M.; Farid, M.; Hamed, M.; Essam, N.; Abdel Hamid, Eman M.

doi:10.21608/iugrc.2021.243390

Optimization of Pectin Extraction from Orange Peels Using Response Surface Methodology (RSM)

Document Type : Original Article

Authors

¹ Egyptian Academy for Engineering and Advanced Technology, Egypt.

² Assistant Professor, Egyptian Academy for Engineering and Advanced Technology, Egypt.

10.21608/iugrc.2021.243390

Abstract

Egypt produces about 4.7 million tons of citrus fruits annually. Orange fruit was representing about 72.3% of the total production of citrus fruits in Egypt with approximately 3.42 million tons. Orange peels are one of the major commercial sources of pectin. Pectin is a polysaccharide compound found in the primary cell wall and the middle lamella of orange peels and is used in food processing, biomedical, and pharmaceutical industries. In this study, the acid extraction method was used, as the most suitable method for the extraction of pectin. The effect of temperature (60-90℃), pH (1-3), and time (30 to 120 min), were investigated on yield using a Box-Behnken design. The optimal conditions for the highest production yield of pectin (21.9%) using hydrochloric acid were pH 1, the temperature of 90℃ with an extraction time of 120 min. Under these conditions, the produced yield was close to the predicted value of 22.4%. The extracted pectin contained an equivalent weight, a methoxyl, and an anhydrouronic acid content of 704.46 g/mole, 10.7%, and 89.58% respectively. The degree of esterification showed that the extracted pectin was high methoxyl pectin. Ash and moisture content was 12%, and 2.2% respectively. These results are within the limits permitted by the Food and Agriculture Organization (FAO) for commercial pectin.

Keywords