PECTIN CONTENT OF LIME AND LEMON PEEL AS EXTRACTED BY NITRIC ACID

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Abstract
Research is described for the extraction of pectin from lime and lemon peel with nitric acid. Temperature and time were varied while extraction acidity remained constant at pH 1.6. For those extraction conditions that resulted in maximum jelly units, yield of pectin as alcohol precipitate, jelly grade and yield as 150 grade pectin were tabulated. Yields of pectin from lemon peel decreased (6.49% in July to 2.55% in November) with increasing fruit maturity. Comparative data were also obtained for pectins extracted from commercially leached peel and the corresponding rotary dried peel. Loss due to drying peel was from 7.7–10.6% in yield of 150 grade pectin.

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