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Determination of pectin from Orange, Pomegranate, Lemon and Banana fruits

Year: 2024

Type: article

Abstract: In this study, the amount of pectin was determined from the peels of waste orange, pomegranate, lemon and banana fruits consumed especially in winter months. The pectin in these waste fruit peels was extracted using 100 mL of 50% ethyl alcohol-water mixture. HPLC method was used for pectin analysis. Calibration graph was drawn according to known pectin concentrations. Validation values of the method were measured. Extracted fruit peel samples were analyzed for pectin amounts by HPLC using the appropriate procedure.

Source: The International Journal of Engineering and Science

DOI: 10.9790/1813-13120709

Authors: Sinan Mithat Muhammet, Sukru Kalayci

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

OpenAlex ID: W4405138219

FWCI:

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