ACKNOWLEDGEMENT

I wish to convey my noteworthy pleasure and obligation to my honorable supervisor Prof. Dr.
Muhammad Suleman Tahir, for his proposal to introduce the present topic and for his
energizing instructions, encourage criticism and precious recommendations throughout this
project work.

I would like to bestow my gratitude to the Staff of Chemical Engineering Department

especially for their advice and their help given to me.

And moreover I want to extend my appreciation to all my family members, friends,

colleagues & seniors staff members who helped me to accomplish this work.

Signature:
________________________

Safdar Hussain Khosa

(i)
 DEDICATION

I dedicate my thesis to Dr. Niaz Ahmad Akhtar for his inspiration and motivation to improve
my studies.

Signature:
______________________
Safdar Hussain Khosa

(ii)
 DECLARATION

I Safdar Hussain Khosa, student of M.Sc. Chemical Engineering, Department of Chemical

Engineering, University of Gujrat, Pakistan having , Roll No: 15054423-004, hereby
solemnly reveal that the facts used in this thesis titled “Extraction of Pectin from Orange
Peel” is based on my genuine work, and has not yet been presented or printed elsewhere. I
also proclaim that the whole thesis is free of intentional plagiarism and I shall not use this
thesis for receiving any other degree from this or any other university or institution.

I am also aware that if proof of plagiarism is proved in my thesis at any stage, even
after the award of the degree, the degree shall be cancelled or revoked by the University
authority.

Signature:
______________________
Safdar Hussain Khosa

I declare that Safdar Hussain Khosa, Roll No: 15054423-004, student of M.Sc. Chemical
Engineering, Department of Chemical Engineering, University of Gujrat, Pakistan worked
under my guidance and the above stated declaration is accurate to the best of my knowledge.

Signature: ______________________
Prof. Dr. Muhammad Suleman Tahir
Faculty of Engineering and Technology
University of Gujrat.
E-mail: drsuleman.tahir@uog.edu.pk

Dated: ______________________

(iii)
 THESIS COPLETION CERTIFICATE

This is to declare that the thesis entitled “EXTRACTION OF PECTIN FROM

ORANGE PEEL” presented by Safdar Hussain Khosa has been carried out under my
direction in partial fulfillment of the requirements for the Degree of Masters in Chemical
Engineering at University of Gujrat and this work has not been presented elsewhere for
any other academic degree to the best of my knowledge.

Prof. Dr. Muhammad Suleman Tahir

Chairman Chemical Engineering Department
University of Gujrat (UOG)
E.mail: drsuleman.tahir@uog.edu.pk

(iv)
 TABLE OF CONTENTS
CONTENT PAGE
LIST OF FIGURES ----------------------------------------------------------------------- Vi
LIST OF TABLE ------------------------------------------------------------------------ Vii
ABSTRACT ------------------------------------------------------------------------------ 01
CHAPTER 01:INTRODUCTION --------------------------------------------------- 02
1.1 Orange and Orange Peel ------------------------------------------------------ 02
1.2 Pectin----------------------------------------------------------------------------- 02
1.3 Chemistry---------------------------------------------------------------------- 03
1.4 Sources of Pectin---------------------------------------------------------------- 05
CHAPTER 02: LITERATURE REVIEW-------------------------------------------- 07
2.1 Optimization of Process Conditions for Pectin Extraction from Citrus
Peel ----------------------------------------------------------------------------- 07
2.2 Extraction of pectin from citrus fruit peel and use as natural binder in
Pharmaceutical-------------------------------------------------------------------- 08
2.3 Acomparative study of extraction of pectin from wet and dried peels
using water based and microwave methods---------------------------------- 08
2.4 Extraction and Analysis of Pectin from Citrus Peels: Augmenting the
Yield from Citrus Using--------------------------------------------------- 09
2.5 Extraction of Pectin from Citrus Fruit Peel and Its Utilization in
Preparation of Jelly------------------------------------------------------------- 09
CHAPTER 03: MATERIALS AND METHADOLOGY------------------------ 10
3.1 Sample Preparation ---------------------------------------------------------- 10
3.2 Drying of Orange Peel---------------------------------------------------------- 11
3.3 Extraction of pectin from Orange Peel-------------------------------------- 15
3.4 Purification Procedure-------------------------------------------------------- 17
CHAPTER 04: CHARACTERIZATION OF PECTIN--------------------------- 18
4.1 Removal of Moisture-------------------------------------------------------- 18
4.2 Removal of Ash contents----------------------------------------------------- 18
4.3 Equivalent Weight------------------------------------------------------------- 18
4.4 Methoxyl Content MEO/ Degree of Esterification 18
4.5 Anhydrouronic Acid------------------------------------------------------ 20
4.6 Degree of Esterification (DE) ------------------------------------------- 20
4.7 Measurement of Acetyl Value------------------------------------------- 21
4.8 Measurement of viscosity----------------------------------------------- 21
CHAPTER 5 RESULTS AND DISCUSSION------------------------------- 22

5.1 Parameter Affecting the pectin yield------------------------------- 23

26
5.2 Uses ----------------------------------------------------------------------

REFRENCES---------------------------------------------------------------------- 30

(v)
 LIST OF FIGUTES
CONTENT PAGE

Fig 1.1: Flow sheet of Acid Extraction of Pectin 02

Fig 3.1: Flow sheet of Acid Extraction of pectin 10

Fig 3.2: Chemical Selection, Safdar Hussain Working in Lab 10

Fig 3.3: Orchard of orange chackSelari DG Khan 11

Fig3.4: Safdar Hussain working in Lab. 12

Fig 3.5: Sample Preparation in Lab. 12

Fig 3.6: Orange and Orange Peels 13

Fig 3.7: Dry Orange Peels 13

Fig 3.8: Dry of Orange Peel after Acid Extraction 14

Fig 3.9: Peel Powder 14

Fig 3.10: Safdar Hussain working in Lab 15

Fig 3.11: Filtration of Pectin 16

Fig 3.12: After Filtration Material in Beaker 16

Fig 3.13: Gel of Pectin 17

(vi)
 LIST OF TABLE
CONTENT PAGE

Table 1.1:Different level of pectin in Plants (fresh weight) 5

Table5.1: Yield of pectin at different PH 23

Table5.2 Properties of pectin extracted from orange peel 26

Table 5.3 Experimental Design RSM and responses independent variable 26

(vii)