Work

Physicochemical Properties of Ethiopian Orange (Citrus sinensis) Peels and Extracted Pectin by Varieties

Year: 2024

Type: article

Abstract: The physicochemical properties of Ethiopian orange (Citrus sinensis) peels and their extracted pectin by varieties were investigated. Specifically, orange (peel) varieties included Valencia, Mandarin, and Gunda Gundo, and their extracted pectin was physicochemically characterized in terms of yield, moisture, ash, viscosity, acetyl, equivalent weight, methoxyl, degree of esterification, and anhydrouronic acid aspects. In many instances, the physicochemical properties of extracted pectin differed significantly (p<0.05). For instance, the extracted pectin from the Mandarin peel variety showed greater yield, viscosity, equivalent weight, methoxyl, anhydrouronic acid, and degree of esterification, but less acetyl, moisture, pH, and ash. Contrarily, the extracted pectin from Valencia showed greater acetyl concentration, moisture, and ash content but less yield, viscosity, equivalent weight, anhydrouronic acid, and esterification. Feasibly, the Mandarin variety appears to be a rich pectin resource with high promise as a significant raw material for the food processing industry.

Source: Polish Journal of Environmental Studies

DOI: 10.15244/pjoes/190011

Authors: Abebe Teshome Ayele, Sisay Awoke Endalew, Charles Odilichukwu R. Okpala

Institutions: Wollo University, Kombolcha Institute of Technology

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W4402528374