Optimization of pectin extraction from steam distillated orange peels through an experimental factorial design

This study examined variables that influence the acid-extraction of pectin from Steam Distillated Orange Peels using two different acids; an organic acid (citric acid) and a mineral one (sulfuric acid). The effects of these acids on extraction of pectin were investigated by response surface methodology. Extraction parameters which are employed in this study are temperature of extraction, acid concentration and acid hydrolysis time. In the case of citric acid, results showed that extraction temperature, time and acid concentration had the most significant combined effect on the extraction rate of pectin from Steam Distillated Orange Peels, followed by the combined effects of extraction temperature and acid concentration. While results showed that all the combinations have a significant effect on pectin yield, but the combined effect of the three factor is the most significant followed by the combined effect of time and temperature extraction, then the combined effect of the acid concentration and time extraction and finely the acid concentration and temperature extraction as the less significant combined effect.