Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor

Pectin extracted from the apple pomace was evaluated for the in vitro inhibition of pancreatic lipase (steapsin). Pectin was extracted from two different varieties of apples, i.e., Malus pumila and Spondias dulcis using two extractants, i.e., hydrochloric acid and citric acid (CA), separately at pH 2.5. The effect of the extraction process on the structure of the extracted pectin was evaluated by the physico-chemical parameters and different techniques such as XRD, 13C NMR, FTIR or Raman spectroscopy. The lipase inhibition was observed to be dependent both on the source as well as the extractant process used. The maximum lipase inhibition (94.30%) was obtained with the pectin extracted from Malus pumila by CA process, which is comparable to that of the commercial pectin, i.e., 94.15%. Tetrahydrolipstatin was used as reference steapsin inhibitor. Therefore, the extracted pectin has potential use in the anti-obesity formulations and other applications like personal care products.