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SEPARATION OF OIL AND PECTIN FROM

ORANGE PEEL AND STUDY OF EFFECT OF pH
OF EXTRACTING MEDIUM...

Article June 2012

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 Journal of Engineering Research and Studies E-ISSN0976-7916

Research Paper
SEPARATION OF OIL AND PECTIN FROM ORANGE PEEL
AND STUDY OF EFFECT OF pH OF EXTRACTING MEDIUM
ON THE YIELD OF PECTIN
Shekhar Pandharipande*a, Harshal Makodeb

Address for Correspondence

*a- Associate Professor, Department of Chemical Engineering, Laxminarayan Institute of Technology,
Rashtrasant Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur,India.
b
B. Tech student, Department of Chemical Engineering, Laxminarayan Institute of Technology, Rashtrasant
Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur, India.
ABSTRACT
An orange, specifically, the sweet orange (Citrus sinensis (L.)) is the most commonly grown tree fruit in the world. The
present work addresses to the development of the part of the process needed for the extraction of value added products like
orange oil and pectin from orange peel, which is the waste of orange juice processing industry. The outcome of the present
work highlighted that the sweet orange peels are good source of orange oil and pectin and does have the potential to become
important raw material for food processing industries. Two methods namely simple distillation & leaching have been
explored for separation of oil from peels. The remains of cake in this part is further treated for isolation of pectin. It is found
from the experimental observations that the peel source, for extraction of pectin, when taken after extracting orange oil
through simple distillation gives higher yield than leaching residue. It is concluded that the process in which orange oil is
first extracted using technique of simple distillation followed by acid extraction of pectin is most suitable for industrial
production for isolation of pectin. These results demonstrate the successful extraction of orange oil and pectin, providing
potential benefits for industrial extraction of pectin from an economic and environmental point of view.
KEYWORDS orange peel, pectin extraction, orange essential oil
1.1 INTRODUCTION Comparisons between different techniques for water-
An orange, specifically, the sweet orange (Citrus based extraction of pectin from orange peels(6) ,
sinensis (L.)) is the most commonly grown tree fruit microwave-assisted Isolation of essential oil of
in the world. Orange trees are widely cultivated in Cinnamomum iners Reinw. ex Bl.: Comparison with
tropical and subtropical climates for the sweet fruit, Conventional hydrodistillation(7), Microwave-assisted
which is peeled or cut (to avoid the bitter rind) and extraction of pectin from orange peel(8), microbial
eaten whole, or processed to extract orange juice, & production of pectin from Citrus peel(9), Optimization
also for the fragrant peel. Citrus fruits are at the top of Pectin Extraction from Peel of Dragon Fruit
not only in total production, but also in economic (Hylocereus polyrhizus)(10), Determining the Yield
value. The albedo is the main source of pectin. Pectin and Quality of Pectin from Fresh Peel & Pectin
includes all the esterified polygalacturonic acids at Pomace(11) and Microbial Production of Pectin from
different degree of neutralization. In the presence of Citrus Peel(12) .
saccharine and small quantities of organic acids The present work (13) explored the possibility of
(usually citric acid), pectins gelatinized, and this separation of essential oils and pectin from the
property is exploited by the agrochemistry and orange peels. Nagpur is major orange producing
pharmaceutical industries for pectin isolation. Orange centre in the subcontinent and even recognised in the
essential oil is present in small ductless gland name of oranges as, Orange city.
contained in the peel of the orange fruits. The main 1.2 MATERIALS AND METHODS:
constituent of orange peel essential oil is d-limonene The present work is divided into following parts:
(present to the extent of at least 90 %), which is the I. Separation of oil from peels.
only hydrocarbon present. The d-limonene is a) Using the method of simple distillation
extracted from orange rinds or solids. The rinds and b) Using ethanol as solvent in the method
pulp are sent to an evaporator and the d-limonene is of leaching
steamed out. It is widely known for its pleasant scent II. Extraction of pectin from oil peels
and degreasing properties. d-limonene is currently a) From fresh peels, the leftover
being used in many applications such as chlorinated b) From dried cake remained after simple
solvents replacements, hand cleaners and sewage distillation and leaching as in part I
treatments. The orange processing industry can get a 1.2.1 Separation of oil from peels:
complete makeover if due importance is given for Raw Material:
separation of useful ingredient from orange peel. The raw material taken under examination for the
Researchers and Scientists have been working on the extraction of orange oil (d-limonene) and pectin is
separation of oil and pectin from orange peel and orange peel. Orange peels are removed from fresh
reporting their findings in journals of repute. A brief oranges which are procured from local market and
summary includes orange peel: organic waste or which were harvested in the month of December
energetic resource(1), Waste to wealth: Industrial raw 2011 to January 2012.
materials potential of peels of Nigerian sweet orange Methods:
(Citrus sinensis)(2), method of distilling a volatile Simple distillation is employed for removal of
constituent from liquid mixture(3), Optimization of essential oil from orange peel. Dried and fined
pectin acid extraction from passion fruit peel ground orange peel powder is added with known
(Passiflora edulis flavicarpa) using response surface quantity of water which is simple distilled off for
methodology(4), Extraction and Qualitative approximately one hour. The solid remains of the
Assessment of African Sweet Orange Seed Oil(5), residue are dried to obtain the dry cake. The distillate
JERS/Vol. III/ Issue II/April-June, 2012/06-09
 Journal of Engineering Research and Studies E-ISSN0976-7916

resulted in to two phases, oil and water. Two phases Table no 1: Experimental observations of yield of
are separated and orange oil is obtained. For 350 gm pectin at different pH
of orange powder taken, 8 ml of oil and 126.3 gm of
dried cake is obtained.
The method of leaching is also explored for removal
of oil from peels. 380 gm of fresh orange peel are
extracted with 225 ml of ethanol. After adequate
contacting, two phases, solid and liquid are separated,
198 gm of wet slurry resulted into 150 gm of dry
cake. However oil could not be recovered following
this method. The dried cake obtained is further
treated for separation of pectin in next part of present
work.
1.2.2 Extraction of pectin from orange peels:
The objective of this part of work is extraction and
isolation of pectin from fresh orange peel sample and
the dry cake sample left after extraction of oil using
simple distillation as in part I. The objective includes
the study of the effect of pH of the medium on the
yield of pectin extracted. The process flow chart is as
shown in the figure 1.

Fig no 1: Process flow chart for extraction of
pectin from orange peel sample
Citric acid in distilled water solutions of desired pH
values 1, 1.5, 2, 3, 4 and 5 are prepared. Orange peel
samples weighing 10 gm each are dipped in to the
solution and heated at 800C for 10 minutes. After
cooling the solution, it is filtered using cloth filter
and Whatman filter paper under vacuum. Ethanol is
added to the filtered solution to facilitate filtration of
pectin. The solution is filtered using fine filter cloth
or centrifuge at 8000 rpm for 15 min at 100C to
separate jelly pectin which is dried under vacuum at
500C and -100 mmHg gauge for two hours. Dried
pectin is thus obtained. The observations are given in
table no 1.
Yield % of pectin is based on the gram of peel
sample taken, and is calculated by formula as given
below;
Fig no 2: Pectin yield at different pH of extracting
medium
1.2.2.1: Comparison of yield of pectin from the
dry cake residue left after simple distillation and
leaching:
Same procedure is applied for separation of pectin in
this part of present work, as followed in part 1.2.2.the
observations are tabulated in table 2 & pictorial
details & output of process are depicted in fig 3.
Table no 2: Experimental observations of
comparison of yield of pectin from the dry cake
residue left after simple distillation and leaching

where Ypec (%) is the extracted pectin yield in per

cent (%), P is the amount of dry pectin in g and Bi is
the initial amount of orange peel in gram.
Results and discussion:
The maximum yield of pectin is obtained at
extraction medium pH of 1. However negligible yield
is obtained at pH of 4 and 5 as can be seen from
graph plotted between pectin yield % obtained for
various values of pH of medium as shown in fig 2.

JERS/Vol. III/ Issue II/April-June, 2012/06-09

 Journal of Engineering Research and Studies
Result and discussion:
The yield of pectin obtained is highest in turbid
extract, but this might be due to some suspended
impurities present in the extract. The maximum
overall yield of the pectin is obtained from orange
peel residue sample through simple distillation.
Therefore, in the process of orange oil and pectin
extraction from orange peel, it is recommended on
basis of results obtained, that to first extract oil using
simple distillation and then isolate pectin with acid
hydrolysis technique.
1.3 CONCLUSION
Nagpur region is well known in central Asia as
largest orange producing region. It is also known as
the California of India, producing excellent quality
oranges in large number. Though it has great
production of oranges, the downstream processing
and value added product manufacturing technology is
not yet developed. The present work is dedicated for
Fig no 3: Pictorial presentation of the process for comparison of yield of pectin from the dry cake residue
left after simple distillation and leaching
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JERS/Vol. III/ Issue II/April-June, 2012/06-09
E-ISSN0976-7916
the development of the part of the process technology
needed for the extraction of value added products i.e.
orange oil and pectin from orange peel, which is the
waste of orange juice processing industry. The
present work revealed that the sweet orange peels are
good source of orange oil and pectin and does have
the potential to become important raw material for
food processing industries. It is found from the
experimentation that the peel source, for extraction of
pectin, when taken after extracting orange oil through
simple distillation gives higher yield than leaching
residue. So it can be concluded that the process in
which orange oil is first extracted using technique of
simple distillation followed by acid extraction of
pectin is most suitable for industrial production.
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orange oil and pectin, providing potential benefits for
industrial extraction of pectin from an economic and
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