Exp. No.

08

AIM: Qualitative determination of pectin content by alcohol test / jelmeter test in fruit extract

Introduction
Pectin (pectic polysaccharide) is a family of variable mixtures of polysaccharides
imbedded in the primary cell wall and middle lamella of higher plants. Pectin is responsible for
different physiological processes such as structural stability and cell to cell adhesion.
Pectin naturally occurs in fruit, the amount can vary. Fruits such as citrus, tart cooking
apples, guava, cranberries, and quince are high in pectin. Fruits such as late-season blackberries,
cherries, and nectarines, are at the low end of the pectin scale. Apricots, peaches, rhubarb, and
strawberries, among others, are classed as medium in pectin content. The pectin content in all
fruit is also generally higher when fruit is just barely ripe and diminishes as it matures from fully
ripe to overripe. It is popularly used as stabilizers, water binders, thickeners in yoghurts and fruit
juices.
Pectin composition is variable and very complex. D-galacturonic acid and its methyl ester
are (1->4)-linked as poly-(α-D galactopyranosyl)-uronic acid in the backbone of pectin. Blocks
of galacturonic acid are interspaced by (1->2) linked a-L-rhamnopyranosyl units. Also non-
rhamnose sugars like galactose, arabinose, glucose, mannose and xylose occur.
Pectins determine the texture of fruits and vegetables during processing and storage, and
are highly effective in the removal of heavy metals from their environment.
Quantitative Determination
The pectin content of the strained fruit extract is usually determined by one of the
following two methods.
I. Alcohol test: In this, pectin is precipitated by using alcohol, as follows:
 One tea spoonful of cooked strained fruit extract is taken in a beaker and cooled, and 3
tea spoonfuls of methylated spirit/rubbing alcohol are poured gently down the side of the
beaker which is rotated for mixing and allowed to stand for a few minutes.
a. If extract is rich in pectin, a single, transparent lump or clot will form. An equal
amount of sugar is to be added to the extract for preparation of jelly.
b. If extract contains a moderate amount of pectin, the clot will be less firm and
fragmented.
 c. It extract is poor in pectin, numerous small granular clots will be seen.
Note: Do not taste the fruit-alcohol mixture, as rubbing alcohol is poisonous. Just throw it
away, and wash all your utensils well.
II. Jelmeter test
A jelmeter is a graduated glass tube with an opening at each end. It is used to determine the
amount of pectin in fruit juice. The rate of flow of the juice through this tube is used as a
measure of the jellying power of the juice. Therefore, it is an index to the amount of sugar to be
used. Jelmeters were once commonly available, but are not easy to find today, most likely
because the alcohol test is more reliable.
 The jelmeter is held in the left hand with the thumb and forefinger.
 The bottom of the Jelmeter tube is closed with the little finger.
 The strained extract is poured into the jelmeter with a spoon, held in the right hand, till it
is filled to the brim. While still holding the jelmeter, the little finger is removed from the
bottom end and the extract is allowed to flow or drip for exactly one minute, at the end of
which the finger is replaced.
 The reading of the level of extract in the jelmeter is noted. This figure indicates how
many parts of sugar are to be added to one part of juice.
Uses of Pectin
 Used as thickening agent in the preparation of ketchups, sauces, jams etc.
 Used as an emulsifying agent in the preparation of products like cod liver oil, ice cream
etc.
 It increases the foaming power of gases in water and to glace candid fruit
 Powder pectin does go into solution easily. It has a tendency to form lumps in jam
making.
 Apple pectin in liquid form and citrus pectin in powder form are important commercial
products since the powder pectin has a high jelly grade.