Extraction and Characterization of Pectin from Apple (Malus Pumila. Cv Amri) Peel Waste

Figures & data

Figure 1. Flow diagram of extraction of pectin from apple peel.

Table 1 Proximate composition of apple peel (n = 3)

Parameters	Observed value (%)
Moisture content	75.00±0.3288
Crude fibre	21.40±0.8073
Total sugar	9.20±0.0577
Total ash	1.60±0.0208
Pectic substances	1.21±0.1127
Acidity as malic acid	0.28±0.009

Table 2 Extraction of pectin from apple peel using different acids (n = 3)

		Extracted calcium pectate (g/100 g fresh peel)
Extraction	Amount of extractant used (mL/100 g fresh peel)	0.02 M HCl	0.05 M HCl	1% CA
First extract	100	0.1896 (0.7584)	0.2788 (1.1152)	0.4688 (1.8752)
Second extract	50	0.1128 (0.4512)	0.1296 (0.5184)	0.1632 (0.6528)
Third extract	50	0.1528 (0.612)	0.1822 (0.7288)	0.1456 (0.5824)
Cumulative	200	0.4552 (1.8208)	0.5956 (2.23824)	0.7856 (3.1424)

Values indicated in the parenthesis refer to extracted calcium pectate g per 100 g dry peel.

Table 3 Physico-chemical characteristics of apple peel pectin (n = 3)

Parameters	Apple peel pectin	Commercial pectin
Moisture (%)	10.03±0.020	7.02±0.21
Equivalent weight	652.48±1.48	1030.92±0.69
Methoxyl content (%)	3.7±0.02	5.3±0.07
Anhydrouronic acid (%)	62.82±0.12	70.50±0.29
Acetyl value (%)	0.68±0.04	0.50±0.02
Degree of esterification (%)	33.44±0.04	42.68±0.19
Total ash (%)	1.44±0.31	1.16±0.01