Effect of Extraction Conditions on Pectin Extracted from Dried Kaffir Lime Peels

Ling, Qian Moon (2021) Effect of Extraction Conditions on Pectin Extracted from Dried Kaffir Lime Peels. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Kaffir lime (Citrus hystrix) belongs to the Citrus family and has thick peels that are believed to be a source of pectin. The present study was focused on the potential of dried kaffir lime peels to be a source of pectin in an effort to reduce the kaffir lime peel waste. In this study, effects of extraction conditions such as extraction temperature (70, 80 and 90 ºC), extraction time (60, 90 and 120 minutes), and pH (1.5, 2.0 and 2.5) on yield, equivalent weight, methoxyl content, anhydrouronic acid (AUA) content, and degree of esterification of dried kaffir lime peel were investigated. Extraction temperature and pH was significantly influenced (p < 0.05) the pectin yield while only pH significantly affected (p < 0.05) the equivalent weight, anhydrouronic acid (AUA) content, and degree of esterification. The pectin yield, equivalent weight, methoxyl content, anhydrouronic acid (AUA) content, and degree of esterification, which varied from 2.59% to 32.91%, 195.06 g to 8333.33 g, 0.57% to 6.92%, 7.92% to 99.73%, and 9.37% to 89.73%, respectively, for different extraction conditions. The highest pectin yield 32.91% was obtained at extraction temperature 90 ºC, extraction time 120 minutes and pH 1.5, where the parameter was selected as best extraction condition. Extracted pectin at best extraction condition was then compared with commercial pectin. Results obtained showed that extracted pectin had significant differences (p < 0.05) with commercial pectin in many aspects. The extracted pectin had 271.32 g equivalent weight, 4.08% methoxyl content, 88.29% AUA content, and 26.06% degree of esterification. According to the values of methoxyl content and degree of esterification, the pectin extracted can be classified as low methoxyl pectin and has potential to be useful in jellies and jam making.