According to the study entitled “Berry fruits as source of pectin: Conventional and non-conventional

extraction techniques” by Almagro et al. (2021) the usefulness of berries as sources of pectin that can
have different structural and functional characteristics depending on the fruit and the extraction
procedure. This is of paramount importance in the search of new sources of pectin with different
structural characteristics that can give rise to new bioactive and technological properties.

In the orange composition, specifically the sweet orange is the most commonly grown tree orange in
Ethiopia. The sweet orange peels are good source of orange oil and pectin. Two methods namely simple
distillation & leaching have been explored for separation of oil from peels. When taken after extracting
orange oil through simple distillation gives higher yield than leaching residue. It is concluded that the
processing which orange oil is first extracted using technique of simple distillation followed by acid
extraction of pectin is most suitable, Alamineh (2018).

The study entitled “Pectin content of selected local fruit by-products” by Normah et al. (2000), pomelo
peel had the highest pectin content followed by calamansi skin, guava presscake, papaya skin,
passionfruit pods, rambutan skin, cocoa pods, Mas banana skin and pineapple skin, the variation in the
pectin content may be due to differences in variety and maturity of the starting materials.
 1. Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Nerea Muñoz-Almagro, Arancha Ruiz-Torralba, Pablo Méndez-Albiñana, Eduardo Guerra Hernández,

Belén García-Villanova, Rodrigo Moreno, Mar Villamiela, Antonia Montillaa

September 1, 2021 at Science Direct

https://www.sciencedirect.com/science/article/pii/S0141813021014525

2. Alamineh, E. (April 26, 2018). Extraction of Pectin from Orange Peels and Characterizing Its
Physical and Chemical Properties. Research Gate, Retrieved from:
https://www.researchgate.net/publication/328723446_Extraction_of_Pectin_from_Orange_Pee
ls_and_Characterizing_Its_Physical_and_Chemical_Properties

Enkuahone Abebe Alamineh

3. Normah, O., Hasnah, K. (October 22, 2000). Pectin content of selected local fruit by products
[PDF], p-201. Retrieved from: http://jtafs.mardi.gov.my/jtafs/28-2/Local%20fruit.pd