Extraction, Identification, Evaluation and Comparative Study of Pectin Obtained from Various Natural Sources

Abstract

Abstract: Pectin is a family of complex polysaccharides that contain α-1-4 linked galacturonic acid that has widely gained importance due to its high economic value in the pharmaceutical, food, dairy and biotechnology industries. The primary sources to obtained pectin are limited but its commercial need is high, hence the present study is designed to carry extraction, evaluation and comparative study. Pectin is usually present in cell walls of plants and a major component of middle lamella where it contributes to the cell structures and can be extracted by acid hydrolysis followed by alcohol precipitation. In present investigation pectin was extracted from various natural sources namely orange, mango and sunflower moreover, comparative evaluation was done. The result reveled that all three are good sources of pectin and pectin obtained from all the sources are almost similar in its properties specially gelling strength. The highest yield was found in orange peel followed by mango and least in sunflower. The finding also suggested that all the three can be served as raw material for pectin and systematic use of all from agriculture sector can be beneficial for both farmers and manufacturers. Nevertheless, an agro-based industry can be set for extraction of pectin.