Extraction And Characterization of Pectin From Extraction And Characterization of Pectin From Extraction And Characterization of Pectin From Extraction And Characterization of Pectin From Guava Fruit Peel. Guava Fruit Peel. Guava Fruit Peel. Guava Fruit Peel.

The main objective of this research was to determine a practical follow-up to the extraction of pectin from Guava Fruit Peel and to characterize it in a laboratory, aiming at establishing the optimum conditions for acid extraction and to explore its potential for commercial production of pectin. Pectin was extracted from Guava peel powder using two different acids (HCl and Citric Acid) and at three different temperatures, time and pH viz (65, 75 & 85°C), (30,45 & 60min), (2.0,2.5 & 3.0pH) respectively. Pectin yield extracted by using Hydrochloric acid and Citric acid as reagent medium varied from 3.87% to 16.8% and 2.65% to 11.12% respectively. The best extraction condition by both the extraction reagents showed higher in yield by using Hydrochloric acid at 85°C, 60min, 2.0pH. The isolated pectin using Hydrochloric acid and Citric acid as reagents contained 685.3 and 345.4 equivalent weight, 4.25 and 3.50% methoxyl content, 67.4% and 82.1% anhydrouronic acid respectively. The degree of esterification of extracted pectin showed 52.85% and 44.3% for Hydrochloric Acid and Citric acid respectively indicating pectin obtained is low methoxyl pectin . The ash and moisture content of isolated pectin Using hydrochloric acid and Citric acid were found to be (1.8%, 3.2%) and (8.2%, 6.0%) respectively. . The sensory quality of jelly developed by using pectin obtained by Citric acid Extraction was found to be the best.