Extraction and Characterization of Pectin from Lanzones (Lansium domesticum) Fruit Peel

 

Julian Rafael E. Tria* Arjel Emmanuel S. Garcia

John Kristian J. Regis Ronnie I. Santiago Jr. Mary Criselda M. Ligsanan

Balanga City National Science High School, Bagumbayan, Balanga City, Bataan, Philippines

*corresponding author: julianrafaeltria371@gmail.com

 

Abstract

The peel of Lanzones (Lansium domesticum) is an underutilized waste generated from the consumption of Lanzones fruits in the Philippines, yet it holds untapped potential for manufacturing other products rather than being discarded. Pectin was extracted from Lanzones peels using four different extraction conditions involving acid hydrolysis: (2 pH, 75℃), (2 pH, 95℃), (3 pH, 75°C), and (3 pH, 95℃). After the completion of all the extraction procedures, the pectin yield was then calculated, resulting in 18.15%, 10.42%, 3.31%, and 4.72%, respectively. After the extraction, the pectin was stored together and used to evaluate and differentiate its properties, utilizing titration. The equivalent weight averaged 698.41 g/mol, and anhydroUronic acid content averaged 37.55%. Based on the degree of esterification (32.83%) and Methoxyl content (2.15%), the pectin was classified as low Methoxyl pectin, and the moisture content averaged 10.23%, within IPPA standards. The extraction involving different conditions displayed a significant difference in the amount of pectin yielded, with 2 pH and 75°C being the highest, averaging 18.15%. The pectin extracted from Lanzones (Lansium domesticum) demonstrated quality attributes consistent with industry standards, except for the measured Anhydrouronic acid content, which fell below the conventional threshold of 65% required for pectin utilization.

Keywords: Pectin, Lanzones peels, Acid hydrolysis, Methoxyl content, Anydrouronic acid


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