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Project topics journal of Engineering Research and Studies EssayJournal of Engineering Research and StudiesE-ISSN0976-7916Research publisherSEPARATION OF OIL AND PECTIN FROM ORANGE PEELAND STUDY OF EFFECT OF pH OF EXTRACTING MEDIUMON THE YIELD OF PECTINShekhar Pandharipande*a, Harshal MakodebAddress for Correspondence*a- Associate Professor, Department of chemical substance Engineering, Laxminarayan Institute of Technology, Rashtrasant Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur,India. bB. Tech student, Department of Chemical Engineering, Laxminarayan Institute of Technology, Rashtrasant Tukdoji Maharaj Nagpur University, Bharat Nagar, Amravati Road, Nagpur, India. ABSTRACTAn orangeness tree, specifically, the sweet orange ( citrus sinensis (L.)) is the most commonly grown tree fruit in the world. The pre move work addresses to the development of the part of the process needed for the stock of value added products like orange oil colour and pectin from orange divest, which is the depopulate of orange succus processing industry. The outcome of the present work highlighted that the sweet orange pare downs are good source of orange oil and pectin and does keep up the voltage to become chief(prenominal) raw material for food processing industries. Two methods namely simple distillate leaching have been explored for separation of oil from peels.The re primary(prenominal)s of cover in this part is further treated for isolation of pectin. It is found from the experimental observations that the peel source, for extraction of pectin, when taken aft(prenominal) extracting orange oil by dint of simple distillate gives higher end product than leaching residue. It is concluded that the process in which orange oil is first extracted exploitation technique of simple distillation followed by irate extraction of pectin is most suitable for industrial production for isolation of pectin. These results demonstrate the successful e xtraction of orange oil and pectin, providing probable benefits forindustrial extraction of pectin from an sparing and environmental point of view. KEYWORDS orange peel, pectin extraction, orange essential oil1.1 INTRODUCTIONAn orange, specifically, the sweet orange (Citrussinensis (L.)) is the most commonly grown tree fruitin the world. chromatic trees are widely cultivated intropical and subtropical climates for the sweet fruit,which is peeled or cut (to avoid the bitter rind) andeaten whole, or tasteful to extract orange juice, overly for the fragrant peel. Citrus fruits are at the topnot only in total production, but also in economicvalue. The albedo is the main source of pectin. Pectinincludes all the esterified polygalacturonic acids atdifferent degree of neutralization. In the presence ofsaccharine and small quantities of organic acids(usually citric acid), pectins gelatinized, and this prop is exploited by the agrochemistry andpharmaceutical industries for pectin isolat ion. Orangeessential oil is present in small ductless glandcontained in the peel of the orange fruits. The mainconstituent of orange peel essential oil is d-limonene(present to the extent of at least 90 %), which is theonly hydrocarbon present. The d-limonene isextracted from orange rinds or hards. The rinds andpulp are sent to an evaporator and the d-limonene issteamed out.It is widely known for its pleasant scentand degreasing properties. d-limonene is currentlybeing used in many applications such as chlorinatedsolvents replacements, hand cleaners and cloacatreatments. The orange processing industry can get acomplete makeover if due importance is abandoned forseparation of useful ingredient from orange peel.Researchers and Scientists have been working on theseparation of oil and pectin from orange peel andreporting their findings in journals of repute. A briefsummary includes orange peel organic waste orenergetic resource(1), Waste to wealth Industrial rawmaterials potential of peels of Nigerian sweet orange(Citrus sinensis)(2), method of distilling a volatileconstituent from perspicuous mixture(3), Optimization ofpectin acid extraction from passion fruit peel(Passiflora edulis flavicarpa) using response surfacemethodology(4),ExtractionandQualitativeAssessment of African concoction Orange Seed Oil(5),JERS/Vol. III/ Issue II/April-June, 2012/06-09Comparisons between different techniques for waterbased extraction of pectin from orange peels(6) , microwave-assisted Isolation of essential oil ofCinnamomum iners Reinw. ex Bl. Comparison with stodgy hydrodistillation(7), Microwave-assistedextraction of pectin from orange peel(8), microbialproduction of pectin from Citrus peel(9), Optimizationof Pectin Extraction from rifle of flying lizard Fruit(Hylocereus polyrhizus)(10), Determining the Yieldand Quality of Pectin from Fresh flake PectinPomace(11) and Microbial Production of Pectin fromCitrus Peel(12) .The present work (13) explored the possibility ofsepa ration of essential oils and pectin from theorange peels. Nagpur is major orange producingcentre in the subcontinent and even recognized in thename of oranges as, Orange city.1.2 MATERIALS AND METHODSThe present work is divided into following partsI. Separation of oil from peels.a) utilize the method of simple distillationb) Using ethanol as solvent in the methodof leachingII. Extraction of pectin from oil peelsa) From newly peels, the leftoverb) From dried ginmill remained after simpledistillation and leaching as in part I1.2.1 Separation of oil from peelsRaw MaterialThe raw material taken under examination for theextraction of orange oil (d-limonene) and pectin isorange peel. Orange peels are removed from freshoranges which are procured from local market andwhich were harvested in the month of December2011 to January 2012.MethodsSimple distillation is employed for removal ofessential oil from orange peel. Dried and finedground orange peel powder is added with knownquantity of water which is simple distilled moody forapproximately one hour. The solid remains of theresidue are dried to obtain the prohibitionist cover. The distillateJournal of Engineering Research and StudiesE-ISSN0976-7916resulted in to two phases, oil and water. Two phasesare separated and orange oil is obtained. For 350 gmof orange powder taken, 8 ml of oil and 126.3 gm ofdried cake is obtained.The method of leaching is also explored for removalof oil from peels. 380 gm of fresh orange peel areextracted with 225 ml of ethanol. After adequatecontacting, two phases, solid and liquid are separated,198 gm of wet slurry resulted into 150 gm of drycake. However oil could not be recovered followingthis method. The dried cake obtained is furthertreated for separation of pectin in next part of presentwork.1.2.2 Extraction of pectin from orange peelsThe objective of this part of work is extraction andisolation of pectin from fresh orange peel sample andthe dry cake sample left after extraction of oil usingsimple distillation as in part I. The objective includesthe study of the effect of pH of the medium on theyield of pectin extracted. The process flow chart is asshown in the figure 1. display panel no 1 Experimental observations of yield ofpectin at different pHFig no 1 Process flow chart for extraction ofpectin from orange peel sampleCitric acid in distilled water solutions of desired pHvalues 1, 1.5, 2, 3, 4 and 5 are prepared. Orange peelsamples weigh 10 gm each are dipped in to thesolution and heated at 800C for 10 minutes. Aftercooling the solution, it is perk uped using cloth filterand Whatman filter paper under vacuum. Ethanol isadded to the filtered solution to facilitate filtration ofpectin. The solution is filtered using fine filter clothor centrifuge at 8000 rpm for 15 min at 100C toseparate jelly pectin which is dried under vacuum at500C and -100 mmHg gauge for two hours. Driedpectin is thus obtained. The observations are given intable no 1.Yield % of pec tin is based on the gram of peelsample taken, and is calculated by formula as givenon a lower floorFig no 2 Pectin yield at different pH of extractingmedium1.2.2.1 Comparison of yield of pectin from thedry cake residue left after simple distillation andleachingSame procedure is applied for separation of pectin inthis part of present work, as followed in part 1.2.2.theobservations are tabulated in table 2 pictorialdetails output of process are depicted in fig 3.Table no 2 Experimental observations of similitude of yield of pectin from the dry cakeresidue left after simple distillation and leachingwhere Ypec (%) is the extracted pectin yield in percent (%), P is the amount of dry pectin in g and Bi isthe initial amount of orange peel in gram.Results and discussionThe maximum yield of pectin is obtained at extraction medium pH of 1. However negligible yieldis obtained at pH of 4 and 5 as can be seen fromgraph plotted between pectin yield % obtained for diverse values of pH of medium as shown in fig 2.JERS/Vol. III/ Issue II/April-June, 2012/06-09Journal of Engineering Research and StudiesResult and discussionThe yield of pectin obtained is highest in turbidextract, but this might be due to some suspendedimpurities present in the extract. The maximumoverall yield of the pectin is obtained from orangepeel residue sample through simple distillation.Therefore, in the process of orange oil and pectinextraction from orange peel, it is recommended onbasis of results obtained, that to first extract oil usingsimple distillation and then isolate pectin with acidhydrolysis technique.1.3 CONCLUSIONNagpur region is well known in central Asia aslargest orange producing region. It is also known asthe California of India, producing excellent qualityoranges in large number. Though it has greatproduction of oranges, the downstream processingand value added product manufacturing applied science isnot yet developed. The present work is dedicated forE-ISSN0976-7916the development of the part of the process technologyneeded for the extraction of value added products i.e.orange oil and pectin from orange peel, which is thewaste of orange juice processing industry. Thepresent work revealed that the sweet orange peels aregood source of orange oil and pectin and does havethe potential to become important raw material forfood processing industries. It is found from theexperimentation that the peel source, for extraction ofpectin, when taken after extracting orange oil throughsimple distillation gives higher yield than leachingresidue. So it can be concluded that the process inwhich orange oil is first extracted using technique ofsimple distillation followed by acid extraction ofpectin is most suitable for industrial production.These results demonstrate the successful extraction oforange oil and pectin, providing potential benefits forindustrial extraction of pectin from an economic andenvironmental point of view.Fig no 3 Pictorial presentation of the process for c omparison of yield of pectin from the dry cake residue left after simple distillation and leachingAmboni. (2009). optimisation of pectin acid extractionREFERENCES1.2.3.4.Martn M.A, Siles J.A.1, El Bari H, Chica A. F,Universit Ibn Tofail. Facult dos Sciences. Kenitra(Maroc) .(2008). Orange Peel Organic Waste orEnergetic Resource?Tobias I. Ndubuisi Ezejiofor, N. V. Eke, R. I.Okechukwu, R. N. Nwoguikpe and C. M. Duru. (2011)Waste to wealth Industrial raw materials potential ofpeels of Nigerian sweet orange (Citrus sinensis).African Journal of Biotechnology Vol. 10(33), pp.6257-6264.Gorden P. Gerow, Davenport, Fla.(1982). Method OfDistilling A Volatile Constituent From Liquid Mixture.United States Patent, 4,326,926.Erika Kliemann, Karina Nunes de Simas, Edna R.Amante, Elane Schwinden Prudencio, Reinaldo F.Teo filo, Ma rcia M. C. Ferreira Renata D. M. C.JERS/Vol. III/ Issue II/April-June, 2012/06-095.6.7.from passion fruit peel (Passiflora edulis flavicarpa)using response surface method ology. InternationalJournal of Food Science and Technology, 44, 476483.Nwobi BE, Ofoegbu O O B Adesina. (2006).Extraction And Qualitative Assessment Of AfricanSweet Orange Seed Oil. African Journal of foodagriculture nutrition and development. Vol. 6 ISSN1684-5374.S. Yeoh, J. Shi, T.A.G. Langrish. (2008). Comparisonsbetween different techniques for water-based extractionof pectin from orange peels. Elsevier, Desalination 218,229237.Weerachai Phutdhawong, Rungthip Kawaree, SamartSanjaiya,WayaSengprachaDuangBuddhasukh.(2007). Microwave-Assisted Isolation of indispensable oil of innamomum iners Reinw. ex Bl.Journal of Engineering Research and StudiesComparison with Conventional Hydrodistillation.Molecules ISSN 1420-30498. Zheng Jie, Yang Ting, Wu Qiang, Li Jing, Wang YaNa. (2009). Microwave-assisted Extraction of Pectin from Orange Peel. Vol. 30, No. 20,p. 134-137.9. P.Y. Tang, C.J. Wong and K.K. Woo. (2011).Optimization of Pectin Extraction from Peel of DragonFruit (Hylocereus polyrh izus). Asian Journal ofBiological Sciences, ISSN 1996-3351, KnowledgiaReview, Malaysia, 4 (2) 189-195.10. P. G. Crandall, R. J. Braddock, and A. H. Rouse.(1978). Determining The Yield And Quality Of PectinFrom Fresh Peel And Pectin Pomace. Proc. Fla. StateHort. Soc. 91109-111.11. Takuo Sakai Minoru Okushima. (1998). MicrobialProduction of Pectin from Citrus Peel.Applied andEnvironmental Microbiology, Vol. 39, No. 4, p. 908912.12. Harshal Makode (2012).Project report submitted for BTech to Rashtrasant Tukadoji Maharaj NagpurUniversity,Nagpur.JERS/Vol. III/ Issue II/April-June, 2012/06-09E-ISSN0976-7916