Characterization of Green-Extracted Orange Peel Pectin

Authors: Ngoc Lieu Le, Thuy Thi Thanh Tran, Linh Tran Khanh Vu*


This study primarily investigated the possibility of extracting pectin from orange peels using water as a green solvent. The pectin powder was characterized. The results show that the extracted pectin had acceptable moisture content (8.21%) and high purity with the total anhydrouronic acid content of 82.7%. The degree of esterification and methoxyl content w 25.54% and 3.72%, respectively; which indicates the obtained pectin belongs to low methoxyl pectin able to form gel in the present of metal ions. The Fourier Transform Infrared (FTIR) spectrum re-verified its chemical structure. The work suggests that water can be an environmentally friendly solvent for pectin extraction.


orange peel, pectin, FTIR, degree of esterification
Pages : 43-46

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