Determination of pectin from Orange, Pomegranate, Lemon and Banana fruits

In this study, the amount of pectin was determined from the peels of waste orange, pomegranate, lemon and banana fruits consumed especially in winter months. The pectin in these waste fruit peels was extracted using 100 mL of 50% ethyl alcohol-water mixture. HPLC method was used for pectin analysis. Calibration graph was drawn according to known pectin concentrations. Validation values of the method were measured. Extracted fruit peel samples were analyzed for pectin amounts by HPLC using the appropriate procedure.