Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology

The present study was initiated to experimentally optimize the conditions for extraction using Central Composite Design. The optimum temperature and time for the extraction of pectin from Jackfruit wastes using oxalic acid were found to be 90 °C and 60 min respectively. The yield of pectin under these optimum conditions was 38.42%. Extraction time and temperature showed a significant (p < 0.05) effect on the pectin yield. This agreed well with the experimental result of 39.05 ± 0.59 g/g of pectin, under similar conditions. Experimental studies on a large scale using 10 kg of jackfruit wastes, gave a yield of 38% pectin. Pectin isolated from Jackfruit wastes can be classified as low methoxyl pectin with promising applications in low sugar products.