Extraction and Characterization of Pectin from Grapefruit Peels

The present study was focused on the potential of red and white grapefruit peel as a source of pectin. Grapefruit peels were treated with 95% alcohol and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Comparative investigations were carried out with purified commercial citrus pectin. Chemical and physicochemical c…