This study was conducted to evaluate some fresh and dried vegetable and
fruit wastes for their pectins. Three different extraction methods of pectins were used.
The effect of extsacted pectins on jemes and jams characteristics was also stUdied.
The best extractant agent for the pectin extraction from grapefruit peel was des M
HCI. while 0.4% ammonium oxalate was the best extractant agent for waterfnelon
peel and carrot pomace. Yields and recovery of fiber pectin extracted by acidified
ethanol were higher than pectins extracted by HCI or ammonium oxalate for aU
investigated wastes, It was also characterized by the highest moisture, as and
protein contents. Anhydrogalacturonic acid (AGA) and methoxyl content (Me were
found to be lower in fiber pectin than that in classical axtracted pectins. A noticeable
lower degree of esterification (DE) occurred In extracted pectin from dried watermelon
peel. pH value of 0.5% pectin sotution prepared from ail extracted pectins ranged from
3.0 10 05.1 . The extracted fiber pectins by acidified ethanol of all tested wastes were
characterized by higher relative viscosity. specific viscosity. intrinsic viscosity and
sening time than those extracted by the other extraction methods. Color of extracted
peclins varied from beige for grapefruit and watermelon peels to deep beige for dried
carrot pomace. Viscosilies of extracted pectins from fresh wastes were higher than
those extracted from dried wastes. The jellies prepared by using pectin or fiber pectin
from watermelon peels showed lowest values of all investigated organolibtic
attributes, The Ideal conslstency for apricot Jam was found by using 0.4 and d.3% of
extracted pectin or fiber pectin from fresh or dried carrot pomace and grapefruit peel.
respectively. Viscosity of apricot jam was Jncreased as storage period increased in all
investigated pectin samples,