Optimization of microwave assisted extraction of pectin from orange peel

In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box–Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid–liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid–liquid ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringerʹs desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422 W, irradiation time of 169 s, pH of 1.4 and solid–liquid ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.