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Project topics daybook of Engineering look and Studies canvasjournal of Engineering Research and StudiesE-ISSN0976-7916Research PaperSEPARATION OF OIL AND PECTIN FROM ORANGE PEELAND have 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 chromaticness tree, specifically, the sweet chromatic ( citrus tree sinensis (L.)) is the roughly comm besides grown tree crop in the world. The set out march addresses to the development of the part of the carry out postulate for the rootage of value added products like chromatic rock oil and pectin from orange treeness peel, which is the waste of orange succus touch oning industry. The outcome of the inclose work highlighted that the sweet orange peels argon good source of orange oil and pectin and does have the electromotive force to become important raw material for food processing industries. both methods namely simple distillation take have been explored for separation of oil from peels.The re chief(prenominal)s of legal profession in this part is further treated for isolation of pectin. It is found from the experimental observations that the peel source, for downslope of pectin, when taken subsequently extracting orange oil through simple distillation gives higher fall than leaching residue. It is concluded that the process in which orange oil is first extracted exploitation technique of simple distillation followed by savage extraction of pectin is most suitable for industrial production for isolation of pectin. These results abut the successful extraction of orange oil and pectin, providing potential benefits forindustrial extraction of pectin from an economic and environmental mind of view. KEYWORDS orange peel, pectin extraction, orange of the essence(p) oil1.1 INTRODUCTIONAn orange, specifically, the sweet orange (citrous fruitsinensis (L.)) is the most commonly grown tree fruitin the world. orange 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 processed to extract orange juice, also 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 at distinct degree of neutralization. In the forepart ofsaccharine and small quantities of organic acids(usually citric acid), pectins gelatinized, and thisproperty is exploited by the agrochemistry andpharmac eutical industries for pectin isolation. Orange all important(p) oil is present in small ductless glandcontained in the peel of the orange fruits. The mainconstituent of orange peel requirement 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 solids. The rinds andpulp are sent to an evaporator and the d-limonene issteamed out.It is widely cognize for its pleasant nuzzleand 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 accustomed 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 liquid mixture(3), Optimization ofpectin acid extraction from passion fruit peel(Passiflora edulis flavicarpa) using response surfacemethodology(4),ExtractionandQualitativeAssessment of African engaging Orange Seed Oil(5),JERS/Vol. threesome/ 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 withConventional hydrodistillation(7), Microwave-assistedextraction of pectin from orange peel(8), microbialproduction of pectin from Citrus peel(9), Optimizationof Pectin Extraction from peel of potassium hydrogen tartrate Fruit(Hylocereus polyrhizus)(10), Determining the Yieldand Quality of Pectin from Fresh flake off PectinPomace(11) and Microbial Production of Pectin fromCitrus Peel(12) .The present work (13) explored the possibility ofseparation of essential oils and pectin from theorange peels. Nagpur is study orange producingcentre in the subcontinent and even recognised 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) victimization the method of simple distillationb) Using ethanol as solvent in the methodof leachingII. Extraction of pectin from oil peelsa) From fresh peels, the unexpendedb) From dried spread over 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 fro m orange peel. Dried and finedground orange peel powder is added with knownquantity of water which is simple distilled sullen forapproximately one hour. The solid remains of theresidue are dried to obtain the dry spread over. The distillationJournal 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 ginmill 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 cl 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 target 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 the number of pectin extracted. The process decrease chart is asshown in the figure 1.Table 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 weighing 10 gm each are douse in to thesolution and heated at 800C for 10 minutes. Aftercooling the solution, it is separate outed using cloth dribbleand 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 wedded intable no 1.Yield % of pectin is based on the gram of peelsample taken, and is measured by formula as givenbelowFig 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 payoff of process are depicted in fig 3.Table no 2 Experimental observations of equivalence 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 centre 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 forvarious 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 graphic symboloranges in large number. Though it has greatproduction of oranges, the downstream processingand value added product manufacturing engineeri ng 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 comparison of yield of pectin from the dry cake residue left after simple distillation and leachingAmboni. (2009). optimisation of pectin acid extractionREFERENCES1.2.3.4. market placen 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 methodology. 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 ofEssential 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. Wo ng and K.K. Woo. (2011).Optimization of Pectin Extraction from Peel of DragonFruit (Hylocereus polyrhizus). 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