OIL AND PECTIN EXTRACTION FROM CALAMANSI LIME AND KEY LIME
Journal: i TECH MAG (Technical Note)
Author: Nur Aimi Nadhirah Zainudin, Rabiatul Manisah Mohamed, Suhaila Abdullah, Norazlina Hashim, Lili Shakirah Hassan, Nor Aisyah Mat Yahya, Nabihah Abdullah
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Calamansi lime and key lime are commonly grown tree fruit in the world. These limes are generally used in cooking for its amazing taste of juice. The main purpose of this study is to extract pectin from lime peel using two types of solvent which are water and ethanol. These solvents used to observe the different of chemical compounds and physical properties between both limes. DSC analyses were conducted over a temperature range from -20 °C to 200 °C at heating rate of 10 °C/min for thermal characterization. For the effect of pH, the experiment were conducted from pH 1 to pH 5. It was found that from the experimental observations that pH 1 solution gives highest yield of pectin. Key lime using ethanol as a solvent revealed highest yield at 45.7% These results demonstrate the successful extraction of lime pectin using calamansi and key lime and have potential as halal gelatine substitutes.