The Effect of Extraction Methods on Some Chemical Properties of Pectin Extracted From Residues Of Some Fruit Types

Yasmine ALAmeir* (1)(2), Rawaa Tlay (2), and Muhammad Muhammad(2)

(1) Department of food technology, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2) Food Sciences Department, Faculty of Agriculture, University of Damascus, Damascus, Syria.
(*Corresponding author: Eng. Yasmine al ameir, E-mail:

Received: 8/05/2021                 Accepted: 27/09/2021


The study was carried out in the laboratories of the Department of Food Sciences at the Faculty of Agricultural Engineering at Damascus University, agricultural scientific research laboratories, and the central laboratory for fodder analysis in Damascus during the year 2019. The study included extracting pectin from orange peels, pomegranate and apple peel by several methods (ammonium oxalate, oxalic acid, citric acid), and studying its effect on some of its chemical properties. As for the equivalent weight of the pectin extracted from orange peels using the citric acid method, it was significantly superior compared to the rest of the extraction methods, reaching 905.57 g. With regard to pomegranate peels and apple peel, a significant increase in the equivalent weight of pectin was observed using the oxalic acid method (444.8) and (941.77) g for the two types. Respectively, the results also showed a high content of pectin from mitoxyl in orange peels and apple peel using (7.1) and (8.1)% oxalic acid method, respectively. different manufacturing.
Key words: extraction methods, pectin, orange peel, pomegranate, apple peel.

Full paper in Arabic: pdf