5. Oranges
Oranges are a very good source of vitamins,
especially vitamin C
grew first in South and East Asia but now grows in many parts
of the world.
Orange is most commonly grown fruit in the world.
From peels of Oranges “D-Limonene oil” & “Pectin” is
extracted.
Outer part of peel is source of “D-limonene Oil”.
Inner Part of peel known as “Albedo” is source of Pectin.
6. Lemon
Lemon (Citrus × limon ) is one of the important citrus fruits
appreciably not only for its beautiful appearance and pleasing
flavor but also for excellent food qualities.
the production area of lemon fruits in India is 258 (000'HA)
while the production is 2978 (000'MT) (NHB database-2015-
16).
Lemon belongs to family Rutaceae. It is cultivated widely in
the tropical and subtropical regions.
The origin of lemon fruit is Asia..
7. Pectin
Pectin, in general, is a group of polysaccharides found in
nature in the primary cell walls of all seed bearing plants and
are invariably located in the middle lamella.
“D-galacturonic acid”
Pectin Contains “neutral sugars” (xylose, galactose &
arabinose ) which is present in Side Chains..
It was first isolated in 1825 by Henri Braconot.
One of the richest sources of pectin is lemon or orange
which contains about 30% of this polysaccharide.
Pectin is naturally found in a number of plants : lemon peel,
orange peel, apple pomace, carrots, sunflower-heads, guava,
mangoes and papaya.
8. Jam
Jam is a product made by boiling fruit pulp with sufficient
sugar to a reasonably thick consistency, firm enough to hold
the fruit tissues in position .
Lemon ,orange , Apple, pear, sapota (chiku),peach, papaya,
carrot, straw- berry, raspberry, mango, tomato, grapes and
muskmelon are used for preparation of jams.
It can be prepared from one kind of fruit or from two or more
kinds .
Jam contains 0.5-0.6 per cent acid and sugar should not be
more than 40 percent and TSS 68%.
9. Typical levels of pectin in plants are:
Apples - 1-1.5%
Apricots - 1%
Cherries - 0.5-3.5%
Carrots approx. - 1.4%
Citrus peels - 30%
11. Extraction of Pectin
Orange and lemon were peeled and dried for four days and powdered.
Orange powder (500 g) and from lemon powder (500 g) were used.
Then 5 liter distilled water and 50 ml HCL were added for each blend and then
mixed and left for 24 hours, then filtered in separation device.
One liter of filtrate was added to 1 liter ethanol (95%), the mixture was put into
centrifugation apparatus. Ten left one hour and filtered through Buchner funnel.
The filtrate was washed with 250 ml acetone for drying and filtrate was dried at
room temperature for 24 hours. The product was ground into fine powder and sieved
by 40 mesh sieve to separate pectin from fiber. The pectin powder was then
collected, weighed and packed in plastic container pending jam production.
14. Few Indian Major Players are as under pectin
Extraction
Krishna pectins pvt. Ltd.
Devson Impex Private Limited
Gujarat General Food Chem Pvt. Ltd.
Asha Ram & Sons Private Limited
15. Sr. no. Observation Quantity
1 Distilled Water 5 lit
2
Amount of Orange & lemon peels
powder 500 gm + 500 gm
3 Distillate obtained(Oil) 20 ml
4 Acetone 250 ml
Experimental Observations
24. The low gel strength of the jam can be improved by the addition of pectin
during processing to attain the commercially acceptable gel strength or a
combination of fruits rich in pectin can be used to make up for the
deficiency.
The combination with other fruits could serve to improve the flavour and
the colour.
It is highly recommended to encourage production of jam using local raw
materials like (sugar beet) at household level and strict conditions must be
available while making jam at home.
Conclusions
26. References
http://www.wikipedia.info.
http://en.wikipedia.org/wiki/Pectin
AOAC. (2000). Association Of Official Analytical Chemists, Official Methods of Analysis
(17th Ed.). Arlington, VA. USA
Ruck J. A. (1969). Chemical Methods for Analysis of Fruits and Vegetable Products.
Canada Dept of Agric, Summerland B.C.: 14-33.
Pornsak S. (2003). Chemistry of Pectin and its Pharmaceutical Uses: A Review.
Silpakorn University international journal 3 (1–2): 206.
Joseph, Z. B. (1986). Sudan Food Composition Table, 2nd ed, National Chemical
Laboratories, Ministry of Health of Khartoum, Sudan.
