Effect of different extraction and precipitation methods on yield and quality of pectin

Authors

  • Maurizia Seggiani,

    Corresponding author
    1.  Department of Chemical Engineering, Industrial Chemistry and Science of Materials, University of Pisa, Via Diotisalvi, 2 – 56126 Pisa, Italy
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  • Monica Puccini,

    1.  Department of Chemical Engineering, Industrial Chemistry and Science of Materials, University of Pisa, Via Diotisalvi, 2 – 56126 Pisa, Italy
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  • Maurizio Pierini,

    1.  Department of Chemical Engineering, Industrial Chemistry and Science of Materials, University of Pisa, Via Diotisalvi, 2 – 56126 Pisa, Italy
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  • Samuele Giovando,

    1.  Centro Ricerche per la Chimica Fine s.r.l., Via Torre, 7 – 12080 San Michele Mondovì (Cuneo), Italy
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  • Cristian Forneris

    1.  Centro Ricerche per la Chimica Fine s.r.l., Via Torre, 7 – 12080 San Michele Mondovì (Cuneo), Italy
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*Fax: +39 050 221 7866; e-mail: m.seggiani@ing.unipi.it

Summary

An experimental study has been conducted to determine the combined effects of different extraction conditions and precipitation method on the yield and quality of high methoxyl pectin from lemon peels. Pectin was extracted using different mineral acids (HCl, HNO3 and H2SO4) at four concentration levels (0.025; 0.05; 0.1 and 0.2 m), at 70 °C for 4 h. The soluble pectin was precipitated by iso-propanol or by an aluminium sulphate, Al2(SO4)3, solution at pH 4. The extraction with HCl and HNO3, at the highest concentrations investigated, followed by aluminium precipitation led to the best results in terms of yield (22–25%), quality and gelling power of pectin with a remarkable decrease of alcohol consumption as compared to the alcoholic precipitation under the same extracting conditions.

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