(735a) Pectin Extraction from Watermelon Peel (Citrullus Lanatus) By Acid Hydrolysis Using Hydrochloric Acid Solutions

Watermelon peel was used for the pectin extraction utilizing hydrochloric acid. The effects of pH (2.0, 2.5 and 3.0), extraction time (45, 60 and 75 minutes) and liquid:solid ratio (1:10, 1:25, 1:40 g/ml) on the yield of pectin extraction were investigated. A Box-Behnken experimental design and surface response methodology were used for the estimation of the optimal of the yield pectin. The extraction time was the most influential variable and the optimal conditions were found to be at pH of 2.0, extraction time of 75 minutes, and a liquid:solid ratio of 1:25 g/ml with a pectin yield of 7.70 %. The pectin was characterized by Fourier transform infrared spectrophotometry (FTIR) to confirm the presence of its characteristic functional groups. FTIR analysis showed that the extracted pectin has properties that are similar to the industrial pectins and may be classified as rapid set pectin.