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IJETSR
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ISSN 2394 – 3386
Volume 4, Issue 3
March 2017
ABSTRACT
In this work, comparing the characteristics of two different pectins and to see which one is more suitable for
industrial applications. Pectin, which is a family of complex polysaccharides that contains 1, 4-linked x and β
galactosyluronic acid residues was extracted using alcohol precipitation method from peels of lemon and sweet orange
after which it was characterized using both qualitative and quantitative analysis to determine and compare the colour
equivalent weight methoxyl content, each content solubility in cold and hot alkali, pH as well as sugar and organic acid.
The result showed that the colours of the pectin from orange and lemon sources were the different i.e. Pale yellow and
white respectively. They were all soluble in hot and cold alkali and water, the moisture content, the methoxyl content and
the ash were all higher in the pectin extracted from peels of orange with 70, 5.75, 35% and lemon with 50, 4.46, and
31% respectively. However, the equivalent weight of the pectin extracted from peels of lemon was higher with 200
mg/mol. The overall results showed that the pectin from these sources were suitable for industrial use.
Keywords: Citrus fruits, methoxyl content, pectins, peels, polygalacturonic acid.
INTRODUCTION
Pectin (derived from Greek meaning – have enabled it to be used as a matrix for the
―congealed and curdled‖) is a structural hetero- entrapment and/or delivery of a variety of drugs,
polysaccharide contained in the primary cell walls proteins and cells(5).
of terrestrial plants(2). Orange trees are widely Pectin is a naturally occurring biopolymer that is
cultivated in tropical and subtropical climates for finding increasing applications in the
the sweet fruit, which is peeled or cut (to avoid the pharmaceutical and biotechnology industry. It has
bitter rind) and eaten whole, or processed to been used successfully for many years in the food
extract orange juice, and also for the fragrant and beverage industry as a thickening agent, a
peel(3). Pectin are a class of complex gelling agent and a colloidal stabiliser(6). Lemon
polysaccharides found in the cell walls of higher and Sweet orange are citrus fruits which consist of
plants, where they function as a hydrating agent two parts namely the peels (rind skin) and pulp.
and cementing material for the cellulosic network These two parts are easily separated from each
(4). Pectin also has several unique properties that other with the pulp serving as the edible parts of
the fruit while the peels as a good source of polymolecular and its composition varies with the
pectin(1). Pectin is a naturally occurring source and the conditions applied during isolation.
biopolymer that is finding increasing applications In any sample of pectin, parameters such as the
in the pharmaceutical and biotechnology molecular weight or the content of particular
industry(4). subunits will differ from molecule to molecule(4).
Pectin is a complex mixture of polysaccharides The structure of pectin is very difficult to
that makes up about one third of the cell wall dry determine because pectin can change during
substance of higher plants. Much smaller isolation from plants, storage, and processing of
proportions of these substances are found in the plant material. In addition, impurities can
cell walls of grasses. The highest concentrations of accompany the main components. At present,
pectin are found in the middle lamella of cell wall, pectin is thought to consist mainly of D-
with a gradual decrease as one passes through the galacturonic acid (GalA) units, joined in chains by
primary wall toward the plasma membrane. Pectin means of á-(1-4) glycosidic linkage. These uronic
is a purified carbohydrate product obtained from acids have carboxyl groups, some of which are
the inner portion of the rind/peels of citrus fruits. It naturally present as methyl esters and others which
consists chiefly of partially methoxylated are commercially treated with ammonia to produce
polygalacturonic acid. Pectin is capable of forming carboxamide group’s chain.
gels with sugar and acid under suitable conditions. Pectin is a solid powder, off white in colour;
It is formed almost universally in plant cell of all Pectin is soluble in pure water. Pectin is practically
species suitable for use in the production of sugar odourless. It is mucilaginous. Pectin is stable at
jellies and industrial production of apple pomace, ordinary conditions, becomes unstable in excess
citrus peels and sugar beat chips(1). Although heat. Pectin is soluble in pure water, partially
pectin occurs commonly in most of the plant soluble in cold water. Pectin is combustible at
tissues as a cementing substance in the middle higher temperatures, because of this it must be
lamella and as a thickening on the cell wall, the kept away from heat and any source of ignition.
number of sources that may be used for the Dry powdered pectin, when added to water, has a
commercial manufacture of pectins is very tendency to hydrate, very rapidly, forming gels.
limited(4).Citrus pectins are light cream or light Dilute solutions are Newtonian, but at a moderate
tan in colour; apple pectins are often darker. The concentration, they exhibit non-Newtonian, pseudo
pectin is separated as a stringy gelatinous mass, plastic behaviour characteristics. Viscosity,
which is pressed and washed to remove the mother solubility and gelation are generally related (e.g.
liquor, dried and ground(4). Pectin is an essentially factors that increase gel strength will increase the
linear polysaccharide. Like most other plant tendency to gel, decrease mnsolubility, and
polysaccharides, it is both polydisperse and increase viscosity and vice versa). Coulombic
repulsion is present between the carboxylate pharmaceutical industry in cases of heart disease
anions which prevent the aggregation of the and gallstones(7).
polymer chains.(library) The other properties In the present work, the extraction of pectin from
which influence the wide spread applications of two different the peels of citrus fruits namely
pectin are, degree of methoxylation, degree of orange and Lemon a peels. Characterization of the
esterification and degree of amidation. Generally extracted pectin to determine the solubility of dry
pectin is valued by the pectin grade, defined as pectin in cold and hot water, solubility of pectin
number of pounds of sugar that one pound of solution in cold and hot alkali (NaOH) sugar and
pectin can carry in a jelly(7). organic acid, the colour of the pectin, equivalent
The use of pectin in traditional high sugar jams is weight, methoxyl content, ash content, moisture
one of the best known applications and still one of content and percentage yield of the pectin and
the largest markets for pectin. Pectin has been used compare the characteristics of two different pectins
in antidiarrheal product and lower lipoprotein and observe which one is more suitable for
levels. High methoxyl pectins are only useful in industrial applications.
standard jams, above about 60% soluble solids.
Many countries now permit reduced sugar jams of
perhaps 30-55% soluble solids, or even lower.
Jam manufacturers also make a very wide range
"of jams, fillings and toppings for the bakery and
related industries. Pectin acts as a natural
2. MATERIALS AND METHOD
prophylactic substance against poisoning with
2.1Material:HCL, Acetone, Ethanol, Lemon and
toxic cations. Pectin hydrogel have been used in
orange peel, Distilled water.
tablet formulated as a binding agents and have
2.2 Sample preparation:
been used in controlled release matrix tablet
Mature Lemon, Orange fruits were
formulations. In water ices, pectin can be used to
purchased from Station market, Yavatmal. The
control ice crystal size in both sorbets and ice
fruits were physically examined to ascertain their
pops. In addition to an increasing range of food
wholesomeness. Each of the fruits (Lemon and
uses, pectin has a number of applications in the
Orange) were split/cut into four parts and the peel
pharmaceutical sphere. For these applications a
removed (a soft white substance inside the skin of
pure pectin to the standard of the US
citrus fruits), then the peels were further cut into
Pharmacopeia is readily available. Pectin also
smaller pieces for easy drying and washed with
used for reducing the cholesterol level in the
large quantity of water to remove the Glycosides
bloodstream. Pectin is also used in the
the bitter taste of the peels and then weighed with
different i.e. Pale yellow and white respectively. 5. Pornsak Sriamornsak, ―Chemistry of Pectin
They were all soluble in hot and cold alkali and and Its Pharmaceutical Uses: A Review‖.
water, the moisture content, the methoxyl content 6. Dalia A. Abdul, ―preparation and
characterization of pectin from peel of kabad
and the ash were all higher in the pectin extracted (citrus medica ) fruit in sulaimani city‖, Iraqi
from peels of orange with 70, 5.75, 35% and Kurdistan Region.
lemon with 50, 4.46, 31% respectively. However, 7. Colin D. May, H.P. Bulmer Pectin, Plough
Lane, Hereford HR4 0LE, ―UK Industrial
the equivalent weight of the pectin extracted from Pectins: Sources, Production and
peels of lemon was higher with 200 mg/mol. the Applications‖,Carbohydrate Polymers 12
(1990) 79-99.
%yield of pectin on wet basis of orange and
8. Devanooru Krishnamurthy Bhavya,
lemon are 8, 11% respectively. The overall results Shrilakshmi and Rao Suraksha, ―Value Added
showed that the pectin from these sources were Products from Agriculture: Extraction of
Pectin from Agro Waste Product Musa
suitable for industrial use. The chemistry and gel- Acuminata and Citrus Fruit‖, Research
forming characteristics of pectin have enabled this Journal of Agriculture and Forestry Sciences
__ Vol. 3(3), 13-18, March (2015)
naturally occurring biopolymer to be used in
9. Mohamed Yassine Sayah, Rachida Chabir , E
pharmaceutical health promotion and treatment. Madani Nadia, Youssef Rodi E Kandri, Fouad
Ouazzani Chahdi1, Hanane Touzani, Faouzi
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