Optimization of pectin production from Carrots, Apples and Orange peel

Pectin is one of the main sugar components of plant cell wall, which is widely used in food, pharmaceutical and cosmetic industries. In industrial scale, pectin is produced mostly from citrus peels. Pectin in combination with water and some other substances acts as a thickener, gel-forming agent, stabilizer and cation-binding agent. The aim of this study was to optimize pectin production from carrots, apples and orange peel using citric acid, acetic acid and hydrochloric acid at different temperatures of ۶۰ to ۹۰°C. First, carrots, apples and orange peels were washed and finely grated, then ۱۰ g of grated fruits reached to certain volume with distilled water, and then certain amounts of each of the mentioned acids (۲۵۰ ml) separately were added and heated at different temperatures. By adding of absolute ethanol (۹۶°), the pectin was made into a jelly and separated with filter paper. Finally, it was dried at ۴۰ ° C for ۲۴ hours. The results of different experiments with three replications showed that the highest amount of pectin was obtained from apples, orange peel and carrots, respectively. Although the difference between apples and orange peel was not significant, but pectin production from carrots was significantly lower than the others. The best conditions for optimal pectin production were the use of hydrochloric acid and the highest temperature (۹۰°C). Using fruit waste to produce pectin in this simple way can be a good economic justification.

کلیدواژه ها:

Isolation of Pectin ، Optimization ، Fruit peel ، Temperature