Extraction of Pectin from Orange Peel

Agricultural by- product like orange peel play an important role in pectin manufacture. Pectin was extracted from sweet orange peel using citric acid at two different temperatures 70 and 80 0C, pH 1.0 and 2.0 and extraction times 10 and 30 min, using a 2' factorial design. Temperature, pH and extraction time had highly significant effect on the pectin yield. Model fitting and analysis to optimize the extraction process conditions. Pectin yields varied from 49.00% to 54.15%. The optimal conditions for maximization of pectin yield at 80 OC and pH 1.0 with an extraction time of 10 min considering model extrapolation.