Optimization of Pectin from Citrus reticulata Blanco Peels by Microwave-Assisted Extraction
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Abstract
Citrus reticulate Blanco peels are the main by-product of the industrial beverage of fruit processing, which are rich in bioactive compound that have the potential to produce pectin. The objective of this research was to increase the value of pectin by microwave assisted extraction. The effects of extraction variables (microwave power, irradiation time, solid-liquid ratio and pH) were studied. The factorial 2 levels and Box-Behnken design were applied to analyze the level of significant variables and optimum condition. The result found that the highest pectin yield of 17.67 % from Citrus reticulate Blanco peels was obtained at microwave power of 450 W, irradiation time of 75 s, solid-liquid ratio of 1 : 42.5 g/mL and pH of 1. This research can be used to develop the process of extracting bioactive substances from tangerine peels for use in cosmetics or dietary supplements that are not harmful to consumers which it is useful in increasing income and reducing waste disposal in the juice industry.
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