Extraction and Characterization of Pectin from Orange Peels and Watermelon Rinds

Abstract: Pectin was extracted from orange peels (OP) and watermelon rinds (WMR) using acid solvent extraction (ASE) and microwave assisted extraction (MAE) methods. Extraction of pectin from orange peels and watermelon rinds was affected by temperature, duration, acid concentration, and solute/solvent ratio for acid solvent extraction while effect of microwave power level, radiation period, acid concentration, and solute/solvent ratio on extraction of pectin for microwave assisted extraction was also investigated. The four acids used was nitric acid, sulphuric acid, orthophosphoric acid, and hydrochloric acid. Carbohydrate content of orange peels and watermelon rinds, were 69.61 and 55.75% respectively, which was turned into pectin. Results showed that microwave assisted extraction (MAE) method were more effective at extracting pectin to acid solvent extraction (ASE). The microwave aided extraction employing H3PO4 produced the maximum pectin yield of 0.2869% and 0.1693% for OP and WMR, respectively at the 15-minute extraction duration. However acid solvent extraction method, yield of pectin increased as the temperature rose until it reached a point at 80 °C with maximum yields of 0.2269% and 0.0993% pectin for OP and WMR respectively. Keywords: Acid, acid solvent extraction, microwave, microwave assisted extraction, pectin, orange peels, watermelon rinds. Title: Extraction and Characterization of Pectin from Orange Peels and Watermelon Rinds Author: AGU FRANCIS ANEZICHUKWU, EDEANI NKIRUKA JUSTINA, EJIKEME P.C.N International Journal of Novel Research in Interdisciplinary Studies ISSN 2394-9716 Vol. 13, Issue 2, March 2026 - April 2026 Page No: 24-35 Novelty Journals Website: www.noveltyjournals.com Published Date: 15-April-2026 DOI: https://doi.org/10.5281/zenodo.19595173 Paper Download Link (Source) https://www.noveltyjournals.com/upload/paper/Extraction%20and%20Characterization-15042026-6.pdf