For sem 3 B.pharm students GTU

1. P R E P A R E D B Y - S A H I L C H O V A T I Y A
B . P H A R M S E M - 3
G U I D E B Y : M R S . P O O J A K H A N P A R A
A K S H A R - P R E E T I N S T I T U T E O F P H A R M A C Y

2.  Synonyms : Pectin

3.  Pectin is a purified polysaccharide substance
obtained from the various plant sources such as
inner peel of citrus fruits, apple, raw papaya, etc.

4.  Lemon and oranges are mostly grown in India, Africa
and other tropical countries.
 Apple is grown in the Himalayas, California, many
European countries and the countries located in the
Mediterranean climatic zone.

5.  In general, the preserved or freshly obtained lemon peels
are gently boiled with approximately 20 times its weight
of fresh water maintained duly at 90°C for duration of 30
min.
 The effective pH (3.5–4.0) must be maintained with
food grade lactic acid/citric acid/tartaric acid to achieve
maximum extraction.
 Once the boiling is completed the peels are mildly
squeezed to obtain the liquid portion which is then
subjected to centrifugation to result into a clear solution.

6.  From this resulting solution both proteins and starch
contents are suitably removed by enzymatic hydro-lysis.
 The remaining solution is warmed to deactivate the
added enzymes. The slightly coloured solution is
effectively decolourized with activated carbon or bone
charcoal.
 Finally, the pectin in its purest form is obtained by
precipitation with water-miscible organic solvents (e.g.
methanol, ethanol, acetone, etc.), washed with small
quantities of solvent and dried in a vacuum oven and
stored in air-tight containers or poly bags.

7.  Appearance : Coarse or fine - powder
 Colour : Yellowish white
 Odour : Practically odourless
 Taste : Mucilaginous taste

8.  Pectin occurs naturally as the partial methyl ester of
a (1→4) linked (+) – polygalacturonate sequences
interrupted with (1-2)–(-)– rhamnose residues. The
neutral sugars
 That essentially form the side chains on the pectin
molecules are namely: (+) galactoe, arabinos, xylose
and fructose.

9.  A 10% (w/v) solution gives rise to a solid gel on
cooling.
 A transparent gel or semigel results by the
interaction of 5 ml of 1 % solution of pectin with 1 ml
of 2 % solution of KOH and subsequently setting
aside the mixture at an ambient temperature for 15
min. The resulting gel on acidification with dilute
HC1 and brisk shaking yields a voluminous and
gelatinous colourless precipitate which on warming
turns into white and flocculent.

10.  It is emplyed mostly as an intestinal demulscent. It is
believed that unchanged molecules of
polygalacturonic acids may exert an adsorbent action
in the internal layers of the intestine, there by
producing a protective action along with Kaolin to
prevent and control diarrhoea.
 As a pharmaceutical aid pectin is used frequently as
an emulsifying agent and alo as a gelling agent
preferably in an acidic medium.