Optimization of chemical and enzymatic pectin extraction from lemon pulp

In this study, pectin was extracted by chemically and enzymatically from Kütdiken lemon. The chemical extraction was carried out with HCl (2mL/1L, pH: 2.45) at different temperature (75, 80 and 85ºC), and time (90, 120 and 150 min). In enzymatic extraction, firstly lemon peels were extracted with H2SO4 (pH: 1.8), and the extraction was continued at different temperature (25, 35, 45 and 55ºC) and pH (1.5, 2.0, 2.5, 3.0 and 3.5) with Aspergillus niger pectinase. In chemical extraction, optimum temperature, optimum extraction time and maximum pectin yield were determined as 75ºC, 150 min, and 23.2%, respectively. In enzymatic extraction, optimum temperature, optimum pH and maximum pectin yield were determined as 45 ºC, 2.0 and 21.75%, respectively. Galacturonic acid content, degree of esterification, moisture content and ash content of the chemically extracted pectin were found as 95.7%, 78.8%, 7.6% and 3.4%, respectively. The corresponding values were 94.5%, 71.8%, 10.0% and 7.68%, respectively for enzymatically extracted pectin.