extraction of pectin fom apple pomace

3. Materials
• Fresh pomace left after extraction of apple
juice from processable grade fruits
• Chemicals – hydrochloric acid ,ethanol,
Aluminum chloride etc
• Polythene pouches-packaging of pectin
powder

4. Boiling the apple pomace in distilled
water,
 0.05N HCl (acid extraction) for one
hour at 95oC
Filtration of extract through a muslin
cloth
 Pectin extract after cooling to room
used for precipitation of pectin either
with 95% ethanol (alcoholic
precipitation) or precipitating by using
aluminum chloride ,

5.  Precipitates were -separated, washed
successively with 70 and 95% ethanol
and dried in an oven at 50oC.
The dried pectin from precipitation was
packed in polythene pouches and stored
in a cool dry place

6. Attributes Percentage
Moisture 82.3
Total Solids 15.93
Total Sugars 6.18
Dry Matter 27.7
Fat 2.60
Crude Fibre 38.2
Calcium 0.06
Potassium 0.78
Crude Protein 4.30
Magnesium 0.28
Sodium 0.06

7. Effect of the size of the particles
particles larger
than 600 μm
showed lower
pectin yield
while when
smaller particles
were used the
yield was higher

8. Effect of the Raw material
• Pectin yield - higher with
the use of flour as raw
material (9.73 %); then
from the pomace yield
• ( 6.13%)
Effect of different acids on
pectin extraction
lowest yields - when phosphoric
and malic acids were used. Citric
acid had the highest average value
(13.75%) ,better than the other
acid from an economic as well as
from an environmental point of
view

9. Apples Pomace Blanching –(950C for 5 min )
Drying (at 500 C to about 10% moisture
content)
Extraction (0.05N HCl for 60 minutes at
950C
Filtration
Residue
Pectin extract
Precipitation - with 95% ethanol
Filtration ( thick cloth)
Washing of precipitated pectin (acidified 95%
ethanol followed by 70% ethanol to remove the
residue acid
Pressing to remove excess ethanol
Drying ( 500C)
Grinding
Pectin Powder
Packing
(polythene
pouches

10. The optimized method for pectin extraction
consisted of treating apple pomace with 0.05N HCl
at 950C for 60 minutes followed by precipitation
using 95% ethanol in the ratio of 1:2 (extract
:ethanol) prior to drying to a moisture Content of
10%
Highest average yields of around 14% were
obtained when the particle was larger than 106 μm
and smaller than 250μm.
Extraction of pectin using pomace as raw material
produced a lower pectin yield than when apple
flour was used. This result indicated that it was
necessary to produce apple flour as an intermediary
step in the acid extraction of pectin from pomace
Citric acid and nitric acid showed the highest yield
among the organic and mineral acids

11. Chang, K. C.; Dhurandhar, X. and You, M.
A. (1994), Cultivar/Location and processing
methods affect yield and quality of
sunflower pectin. Journal of Food Science,
59, 602-605.
Wosiacki, G. and Nogueira, A. (2001), Apple varieties
growing in subtropical areas. The situation in Paraná
State. Fruit Processing, 11, 177-182.
Joshi c & Joshi VK, Food processing waste
management technology : Need for an intergal approach
,Indian Food Packer ,1990 ,44 (5 ) ,56 -67
Johar DS ,Krishnamurthy GV and Bhatia BS ,Utilization
of apple pomace ,Food Sci ,1990,9,82 -84