Research Article
Study on the Effect of Extraction Parameters and Precipitation Solvents on Pectin Yield from Lemon Peels
Asaye Dessie*
,
Lami Amanuel,
Ashenafi Alebachew
Issue:
Volume 10, Issue 3, September 2025
Pages:
50-59
Received:
4 August 2025
Accepted:
15 August 2025
Published:
3 September 2025
Abstract: This study was aimed to extract pectin from lemon peel and investigates factors affecting the percentage yield of pectin. Pectin is extensively employed in a variety of food processing procedures as a gelling agent, thickening, emulsifier, and stabilizer. Chemically, it is a polysaccharide, which is a compound that all land plants' cell walls contain in varying amounts. The extraction conditions, such as extraction time, temperature, pH, MLR, and type of extraction solvents, significantly affect the yield of pectin. Pectin was extracted with acid hydrolysis techniques and the extracts were then precipitated with methanol, ethanol and acetone solvents and the effects of these factors on pectin yield were studied. Optimization of extraction parameters has been carried out with OFAT experimental design based on maximum yield. Higher yield of pectin were obtain at extraction temperature of 90°C (36.5%), extraction time of 90 min (38%), material-to-liquor ratio of 1:40 (34.75%) and pH of 2 (31%). Ethanol precipitation has given higher pectin yield than methanol and acetone. The extracted pectin was characterized for its chemical composition, solubility of dry pectin in cold and hot water and alkali, color and thermal properties. It was revealed from this study that dry pectin dissolves in hot water and alkali as well as in cold alkali. The extracted pectin shown moisture content of 13.4%, volatile compounds of 82.3%, ash content of 3.1%, fixed carbon of 14.6% and pH of 3.5 at 30°C were obtained. Hence, it can be concluded that the citrus lemon peel is a potential source of pectin for commercial purpose.
Abstract: This study was aimed to extract pectin from lemon peel and investigates factors affecting the percentage yield of pectin. Pectin is extensively employed in a variety of food processing procedures as a gelling agent, thickening, emulsifier, and stabilizer. Chemically, it is a polysaccharide, which is a compound that all land plants' cell walls conta...
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Research Article
Formulation of Organic Pest Control from Garlic, Onion and Chili and Its Application on Cabbage Plant
Issue:
Volume 10, Issue 3, September 2025
Pages:
60-65
Received:
11 August 2025
Accepted:
20 August 2025
Published:
8 September 2025
Abstract: The increasing reliance on chemical insecticides in agriculture has significantly boosted food production by controlling pest populations, yet this approach has also triggered serious ecological consequences including the loss of beneficial organisms and the emergence of resistant insect species. This study investigates a plant-based organic pest control formulation derived from garlic (Allium sativum), onion (Allium cepa), and chili (Capsicum frutescens) as a sustainable alternative for managing major insect pests in cabbage (Brassica oleracea). Target pests include the cabbage aphid (Brevicoryne brassicae), cabbage webworm (Hellula undalis), cabbage white butterfly (Pieris brassicae), and diamondback moth (Plutella xylostella), all of which threaten cabbage yield by infesting crops during various growth stages. Visual observations and insect count data taken from ten leaves per plant across five replicates revealed a 68% reduction in aphid populations and a 62% decrease in diamondback moth larvae two weeks post-treatment. These results affirm the efficacy of the organic spray, which leverages the insecticidal properties of bioactive compounds naturally present in garlic and chili. The formulation demonstrated pest-repelling capabilities without harming cabbage plants or beneficial insects, supporting its potential integration into sustainable pest management systems. The biodegradable nature of the spray, combined with its low environmental toxicity, aligns with the principles of integrated pest management (IPM) and contributes to reduced dependence on synthetic chemicals. These findings support the broader adoption of botanical pesticides as an eco-friendly strategy to maintain crop productivity, promote biodiversity, and enhance food safety.
Abstract: The increasing reliance on chemical insecticides in agriculture has significantly boosted food production by controlling pest populations, yet this approach has also triggered serious ecological consequences including the loss of beneficial organisms and the emergence of resistant insect species. This study investigates a plant-based organic pest c...
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