The Extraction of Pectin from Orange Peels
CERTIFICATION
This project report is certified by the supervisor and approved by the head of department of chemical engineering.
Supervisor: HOD:
Date: Date:
DEDICATION
This project work is dedicated to God Almighty, the Source of all wisdom, to him glory and honour be forever Amen.
ACKNOWLEDGEMENT
I wish to express my profound gratitude to all my lecturers, especially the Head of Department (HOD) Chemical Engineering, whom God have used to train me all these years. I acknowledge the contributions of my family especially my parents (Mr. & Mrs. Vincent Ehugbo) for their immeasurable love & care, moral and financial support. I do not forget my friends (Ngozi Nwauba, Bright Molokwu, Emmanuel Ilodi, Ogemdi Okafor, etc) for going me a conducive atmosphere to carry out this research I say, may God bless and keep you all. Amen.
ABSTRACT
The extraction of pectin from orange peels has been studied at different sample to solvent ratios, different PHs and with different extraction techniques using water. The amount of pectin extracted reduces as the PH increased. This research work is been carried out in order to determine the process condition that will result in high yield of pectin and residual oil extracted from orange peels using the methanol pre-treatment to extract orange peel oil and hydrochloric acid for pectin extraction. Ethanol is used as the precipitating agent. The experiment was conducted using varying concentration of the acid in the extraction step and varied volumetric ratio of the Ethanol in the precipitation. The results obtained showed that methanol extraction of oil as a pre-treatment gave a higher yield of pectin than using hydrochloric acid on the raw peel. The analysis carried out on the extracted pectin showed that pectin from post-methanol pre-treatment residue have a dark brown colour, with density of 0.133 g/cm3 and a
This project report is certified by the supervisor and approved by the head of department of chemical engineering.
Supervisor: HOD:
Date: Date:
DEDICATION
This project work is dedicated to God Almighty, the Source of all wisdom, to him glory and honour be forever Amen.
ACKNOWLEDGEMENT
I wish to express my profound gratitude to all my lecturers, especially the Head of Department (HOD) Chemical Engineering, whom God have used to train me all these years. I acknowledge the contributions of my family especially my parents (Mr. & Mrs. Vincent Ehugbo) for their immeasurable love & care, moral and financial support. I do not forget my friends (Ngozi Nwauba, Bright Molokwu, Emmanuel Ilodi, Ogemdi Okafor, etc) for going me a conducive atmosphere to carry out this research I say, may God bless and keep you all. Amen.
ABSTRACT
The extraction of pectin from orange peels has been studied at different sample to solvent ratios, different PHs and with different extraction techniques using water. The amount of pectin extracted reduces as the PH increased. This research work is been carried out in order to determine the process condition that will result in high yield of pectin and residual oil extracted from orange peels using the methanol pre-treatment to extract orange peel oil and hydrochloric acid for pectin extraction. Ethanol is used as the precipitating agent. The experiment was conducted using varying concentration of the acid in the extraction step and varied volumetric ratio of the Ethanol in the precipitation. The results obtained showed that methanol extraction of oil as a pre-treatment gave a higher yield of pectin than using hydrochloric acid on the raw peel. The analysis carried out on the extracted pectin showed that pectin from post-methanol pre-treatment residue have a dark brown colour, with density of 0.133 g/cm3 and a
References: 2. Mc Graw Hill Encyclopedia of science and technology vol 9, 1960 3 9. Bender A.E (1982) Dictionary of Nutrition and Food Technology 5th edition 10. Lee, F.A (1980), Fruits and Vegetables; Basic Food Chemistry, 2nd edition 11. Pippen; E.L Mc Cready, R.M and Owens H.S (1950) Gelation proportion of partially Acetylated pectins J.AM 12. McComb, E.A; and McCready, R.M (1957): Determination of Acetyl in pectin and in Acetylated Carbohydrate polymer. 14. Pederson J.K (1974) Pectin in “Encyclopedia of Food Technology and food science” 15. Meger, L.H. (1982) Pectin Substances. Food Chemistry. 17. Meloan, C.E and Pomeranzy, Y. (1980). Pectin, Food Analysis Laboratory experiments 2nd Edition, AVI publ 18. Gregory D.J.H, (1982), The Versatility of pectin in Food Processing Industry 19. Dhinga M.K and Gupta, O.P (1984); Evaluation of Chemicals for pectin Extraction from Guava (Psidium guava) 20. Inoh, P.G, Balogh, E; and Ngoddy, P.O (1977) Agbalumo pectin; Extraction and Properties 21. Institute of food Technology (I.F.T). (1959) Pectin standardization: Final Report of the I.F.T Committee, J 22. Speiser, R. and Eddy, C.R (1946) Effect of Molecular weight and Method of de-esterification on the gelling 23. Hills C.H Moltern, H.H Nutting, G.C and Speiser, R (1949)