The effect of nitric acid extraction variables on orange pectin
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 60 (1) , 127-129
- https://doi.org/10.1002/jsfa.2740600120
Abstract
Pectin was extracted from dry orange waste with nitric acid. A factorial experimental design was used and the effects of temperature, time and pH of extraction on pectin yield and ‘jelly units’, ie pectin yield × viscosity of pectin solution were determined. Optimum conditions for pectin extraction are also discussed. According to ash and methoxyl content determinations the product can be classified as low ash and high methoxyl pectin. Its purity expressed as anhydrogalacturonic acid content varied from 68.5 to 75.0%.Keywords
This publication has 3 references indexed in Scilit:
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- PECTIN CONTENT OF LIME AND LEMON PEEL AS EXTRACTED BY NITRIC ACIDJournal of Food Science, 1978
- PECTIN CONTENT OF MEYER LEMONJournal of Food Science, 1976