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Article – Journal of Natural Products and Resources

Journal of Natural Products and Resources, Volume 3,Issue 1,2017 Pages 102-103

Extraction of Pectin from Mango Peel and Application of Pectin
P.M. Patel*

The study was carried out to optimum condition for extraction and precipitation of pectin from mango peels were investigated change in pH. Maximum pectin yield was precipitated 21.70% due to acidity of the solution played a significant role in the extraction of pH 2.0 at 100 °C temperature for 60 minutes. It was precipitate from the extract by adding 95 % ethanol. Better extraction of pectin with sulphuric acid might be due to the presence of sulphate ions in soaking solution. Pectin is extensively utilized by food processors especially for the conversion of low grade fruits into good quality products. Pectin has many applications as functional ingredient in nutrition, cosmetics and pharmacy. The novel pectin usages like; biodegradable, water-soluble films, bulking agents, coating agents, chelators, emulsifiers and viscosity modifiers.

Keywords: Mango Peel; Pectin; Extraction;