Extraction, Characterization, and Antioxidant Activity of Pectin from Lemon Peels.

Area of Science:

• Biopolymer characterization
• Natural product extraction and analysis
• Food and pharmaceutical science

Background:

• Pectin, a natural polymer, is abundant in plant cell walls.
• Understanding pectin properties is crucial for its industrial applications.
• Lemon peels are a potential source of valuable pectin.

Purpose of the Study:

• To comprehensively analyze pectin extracted from lemon peels.
• To evaluate pectin yield and physicochemical properties from different geographic origins and harvest years.
• To assess the potential of lemon pectin in food, pharmaceutical, and biomedical industries.

Main Methods:

• Pectin extraction from lemon peels using a conventional acid-extraction method.
• Physicochemical characterization including yield, anhydrouronic acid content, SEM, FTIR, and TGA.
• Antioxidant activity assessment using the IC50 assay.

Main Results:

• Significant pectin yields ranging from 12.2% to 13.1% were achieved.
• Pectin samples exhibited anhydrouronic acid content >65%, meeting FAO standards.
• Extracted pectin showed antioxidant properties with varying IC50 values, comparable to commercial pectin.

Conclusions:

• Lemon pectin, extracted using conventional methods, possesses favorable physicochemical properties for industrial use.
• Geographic location and growing conditions influence pectin yield.
• The demonstrated antioxidant activity and structural characteristics suggest lemon pectin's potential as a biopolymer in biomedical applications.