Global Journal of Pharmacology 10 (2): 41-44, 2016

ISSN 1992-0075
© IDOSI Publications, 2016
DOI: 10.5829/idosi.gjp.2016.10.02.92160

Extraction, Characterization and Evaluation of Pectin

from Orange Peels as Pharmaceutical Excipient

Sonia Tyagi

Department of Pharmacy, School of Medical and Allied Sciences,

Galgotias University, Greater Noida, Gautam Buddha Nagar, Uttar Pradesh, India

Abstract: This manuscript deals with extraction, characterization and evaluation of pectin from orange peels
as pharmaceutical excipient. Orange peels were extracted out as crude material, purified and further characterized
in terms of organoleptic properties. Furthermore micromeritic studies were also carried out to characterize
polymer as pharmaceutical excipients. The results has shown that the extracted pectin possess optimum
organoleptic as well as micromeritic properties. Pectin was extracted from orange peels at different temperature
i.e. 40°, 70°, 100° and characterized. Bulk density and Tapped density of F1 (0.75±0.06, 0.88±0.09) g/cm 3 were
less than that of other batches i.e. F2, F3. Lowest Surface tension was found to be of F2 (63.86±0.35dyne/cm)
of pectin among all the other batches. Viscosity of F1 pectin (10.18±0.35poise) was found to be highest among
all the other batches.

Key words: Natural polymer Orange Peels Pectin Extraction Characterization

INTRODUCTION industry. In food industry, pectin is used as gelling agent

for making jams and jellies and also used for fruit
Natural polymers are utilized in most of the preparations, fruit drink concentrates, fruit juice and
preparation and are more effecient over synthetic desserts and fermented dairy products [9]. The pectin is
polymers as they are economically beneficial and divided on the bases of Degree of Esterification i.e.
non-toxic. They are available at low cost and used in the high methoxyl (HM) pectins and the low methoxyl (LM)
sufficient quantity [1]. Natural polymers are biodegradable pectins which are either the conventionally demethylated
in nature so, they do not cause any pollution. or the amidated molecule. High methoxyl (HM) pectins
Natural polymers have many pharmaceutical applications have more than half the carboxyl groups as methyl esters
such as diluents, binder, disintegrant in tablets, and it forms gels in the presence of high sugar
thickness in oral liquid, protective colloids in suspension, concentrations and acid (e.g. jams, jellies, marmalades).
gelling agents in gels and bases in suppository. Low methoxyl (LM) pectins have less than half the
Natural polymers are also used in cosmetic, textiles, carboxyl groups as methyl esters [10]. These are found in
paints and paper making [2-4]. Pectin is a biopolymer the cell walls and middle lamellae of higher plants.
which is used in the food as well as in pharmaceutical These polysaccharides consist of 300-1,000 chains of
industries [5]. It is described as a family of galacturonic acid units [11]. Nutritionally, pectin also
oligosaccharides and polysaccharides that have common shows health benefit to lower blood cholesterol levels and
features but are different in their fine structures [6]. low-density lipoprotein cholesterol fractions [12].
Pectin is the methylated ester of polygalacturonic acid,
contains 1, 4-linked -D-galacturonic acid residues [7]. MATERIALS AND METHODS
Pectin is one of the most valuable products which can be
obtained from various sources. Commercial pectins are Collection, Identification and Purification of Plant
primarily extracted from citrus peel such as lime peel, Material: Crude plant material (orange peels) was
guava extract, apple pomac, oranges [8]. It is widely used purchased from local shop of Greater Noida, India.
as a thickener, emulsifier, texture and stabilizer in food Collected plant material was identified by Department of

Corresponding Author: Sonia Tyagi, Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University,
Plot No. 2, Sector 17-A, Yamuna Expressway, GreaterNoida, Gautam Buddha Nagar,
Uttar Pradesh, India. Tel: +91 8882285549.
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 Global J. Pharmacol., 10 (2): 41-44, 2016

Biotechnology, Gautam Buddha University (State Govt. Viscosity of Pectin: As described elsewhere, viscosity of
University) Greater Noida. Furthermore plant material was 1% w/v solution of different batch of pectin was measured
purified as follows: using an Ostwald’s viscometer [14].
As described by the author elsewhere, the crude
material (orange peels) was dried in shade for 12-24 hours, Surface Tension of Pectin: As described elsewhere,
powdered, passed through sieve # 20. Crude material was surface tension of 1% w/v solution of pectin was
boiled for 5 hours at different temperature i.e. 40°, 70°, measured using a Stalagmometer [14].
100° and squeezed in a muslin bag to remove the mark
from the filtrate. To isolate the pectin, equal volume of Bulk Density and Bulkiness: As described by the
acetone was added. The pectin was separated, dried in author, bulkiness is the inverse of bulk density.
oven at about 45°C, powdered. The powdered pectin was For determination of bulk density accurately weighed
stored in desiccators until further use [13]. quantity of 5 g was introduced into a graduated
measuring cylinder and the cylinder was fixed on the bulk
Physicochemical Characterization of Isolated Gum: density apparatus. The volume occupied by the powder
Identification tests for carbohydrates, proteins and was noted down. Tapped density was calculated by
tannins: As described by the author elsewhere, tapping powder in a bulk density apparatus until constant
aqueous solution (1%) of extracted pectin was used for volume was obtained. The final volume was calculated
chemical characterization. Test for carbohydrates, [13].
proteins, starch, fats and tannins were performed
according to standard procedure [13]. Powder Flow Property: As described by the author
elsewhere, flow property of powder was calculated by
Solubility: As described by the author elsewhere, measuring angle of repose. Angle of repose was
solubility of the pectin was identified by taking calculated thrice by using formula [13].
one part of dry pectin powder and it was shaken with
different solvents and the solubility was determined tan =h/r
[13].
Powder Compressibility: As described by the author
Organoleptic Evaluation of Isolated Pectin: As studied elsewhere, compressibility of powder is determined by
elsewhere, the isolated pectin was characterized for Carr’s Index. Powder (5g) was transferred into a measuring
organoleptic properties such as colour, odour, taste and cylinder and using the bulk density apparatus
fracture [13]. calculations were done [13].

pH of Pectin: As described by the author elsewhere, Particle Size Analysis: As described elsewhere,
the pH of 1% w/v solution of gum was measured using the particle size of powdered pectin was determined using
digital pH meter [13]. microscopy [14].

Swelling Index of Pectin: As studied by the author Ash Value: As described by the author elsewhere,
elsewhere, the swelling index of pectin was calculated by ash value was calculated by weighing 2gm of pectin
weighed a butter paper of size 2x2cm, then the butter powder in a tared silica crucible. It was then incinerated in
paper dipped into a petridish containing water of 15 ml. a muffle furnace upto 450 °C till the powder completely
0.1gm of the powdered sample was kept in a butter paper changes to ash. The crucible was then kept in dessicator
placed in a petridish and the swelling index was taken out after complete incineration. Weight of ash was noted and
at different interval i.e. 15, 30, 45, 60, 120, 240, 300 and total ash was calculated in terms of percentage [15].
1440min. and final results was calculated using formula
[13]. RESULTS AND DISCUSSION

Initial weight - Final weight As described by the author elsewhere, after isolating
Swelling weight = ------------------------------------- x 100 pectin from orange using acetone the percentage yield of
Initial weight pectin was found to be 15%. Phytochemical investigation

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 Global J. Pharmacol., 10 (2): 41-44, 2016

Table 1: Chemical characterization of isolated pectin Swelling Index:

Tests Present/Absent
Carbohydrates +
Hexose Sugar +
Glucose -
Tannins -
Proteins -
Polysaccharides (starch) -
Fats -
Volatile oils -
+Present; –Absent

Table 2: Solubility profile of pectin

Solvents Solubility
Cold water Swells to form gel
The Ash content of F3 batch of pectin was higher
Hot water Soluble than the other batch.
Methanol Insoluble The pH of 1% solution of F3 batch found more
Ethanol Insoluble acidic.
Diethyl ether Insoluble Bulk density and Tapped density, Carr’s index,
Petroleum ether Insoluble Hausner’s ratio of F1 batch found less than that of other
Acetone Insoluble batches but bulkiness of F1 batch of pectin found more
than that of other batches. It showed a better
Table 3: Parameters of pectin compressibility. Angle of repose of F1 batch of pectin was
Parameters F1(40° pectin) F2(70° pectin) F3(100 °pectin) found less so it has show excellent flow property and
pH 4.56 ± 0.05 4.56±0.05 4.36±0.05 F2,F3 also have excellent flow property but little less than
Swelling Index (%) 77.26±35.53 104.56±49.31 188.18±81.21 F1.
Viscosity (poise) 10.18± 0.35 9.39±0.26 8.43±0.47 The F3 batch of pectin had higher swelling power.
Surface tension (dyne/cm) 65.14± 0.78 63.86±0.35 67.3±0.44
Lowest Surface tension was found to be of F2 batch of
Bulk density (g/cm3 0.75± 0.06 0.79±0.06 0.79±0.06
pectin among all the other batches. Viscosity of F1 batch
Tapped density (g/cm3) 0.88 ± 0.09 0.94±0.09 0.94±0.09
Bulkiness (cm3/g) 1.33 ±0.11 1.26±0.11 1.26±0.11
of pectin was found to be highest among all the other
Hausner’s ratio 1.17±0.01 1.26±0.11 1.18±0.01
batches.
Carr’s index (%) 15.81±1.39 20.66±6.87 15.89±1.39
Angle of repose (°) 13.73±2.43 14.62±2.01 14.82±1.54 CONCLUSION
Particle size (µm) 80.30± 34.27 79.30±26.64 73.23±25.87
Total Ash (%) 5.6 ± 0.76 6.3±0.28 9±0.5 It is concluded from the result that the extracted
pectin from orange peels showed presence of
showed the presence of carbohydrates and hexose sugar carbohydrates, hexose sugar. All the organoleptic
but glucose, tannins, proteins and polysaccharides were properties evaluated were found to be acceptable.
absent. Results after phytochemical test are summarized The pH was found to be acidic. Swelling Index reveals
in Table 1. that the pectin swells well in water. Total ash value
Organoleptic properties of pectin were observed and was in the limits. The values of angle of repose and
were found to be acceptable. The colour of Carr’s Index of powdered pectin showed excellent flow
powdered pectin was brown. The odour and taste was property.
found to be characteristic and agreeable. The fracture
was rough. Solubility profile of pectin is shown ACKNOWLEDGEMENT
in Table 2.
Solubility analysis has showed that pectin was Authors would like to thanks Department of
soluble in hot water, swells to form gel in cold water and Pharmacy, School of Medical and Allied Sciences,
insoluble in most of the organic solvents. Galgotias University and NISCAIR (National Institute of
Different parameters of pectin were evaluated and are Science Communications and Information Resources),
shown in Table 3. New Delhi for providing library facilities.

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 Global J. Pharmacol., 10 (2): 41-44, 2016

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