Extraction and determination of vitamins from pectin obtained from four different citrus fruit peels

Abstract

Pectin is a polysaccharide with wider applications in foods, pharmaceuticals, and several of other industries. The extraction and determination of vitamins from pectin obtained from citrus fruit peels were studied. The pectin from citrus peels was extracted using ethanol. It was observed that pectin from orange peels gave the highest yield (28.31±2.85%) followed by red grape (14.72±1.83%), lime (12.10±0.97%), and the least in lime (10.15±0.61%).The level of vitamin A (mg/g) was high in pectin from red grape (1483.637±10.420) followed by orange peels (1156.301±8.840), lime peels (475.099±5.510), and the least in white grape (283.228±3.770). There was a significant difference (p≤0.05) in the level of vitamin A content in all the extracted pectin. The vitamin B2 (mg/g) content was highest in white grape (0.183±0.050) followed by orange (0.150±0.040), red grape (0.110±0.030), and the least value in lime (0.083±0.020) respectively. There was no significant difference (p≤0.05) in the level of vitamin B2 pectin samples. The vitamin B12 (mg/g) content was highest in white grape (3.300±1.130) followed by lime (2.931±1.100), orange (1.900±0.930), and the least value with Red grape (0.888±0.870). There was no significant difference in the level of vitamin B12 between pectin from lime and white grape. The increasing order of vitamin C (mg/g) content in the extracted pectins was as follows: white grape (11.706±1.150) <orange (16.940±2.100) < lime (17.404±2.130) <red grape pectin (17.678±2.150). There was no significant difference in vitamin C content of extracted pectin for lime, red grape, and orange peels. The level of vitamin E (mg/g) content was highest in orange (0.233±0.480) followed by white grape (0.179±0.710), lime (0.141±0.860), and the least red grape (0.080±0.630). The vitamin E content from pectin had no significant difference (p≤0.05) in lime and white grape peels. The vitamin K (mg/g) content was highest in orange peel (0.042±0.070) followed by lime (0.035±0.050), white grape peel (0.016±0.030), and the least red grape (0.006±0.010). There was no significant difference (p≤0.05) in orange and lime in vitamin K.