Removals of Pectin from Mango Peel Waste Using Response Surface Methodology

In this present study to examined the effect of temperature, time and pH on the complex mixture of pectin removal from mango peel. Mango is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20 % of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney The experimental design was performed using Central Composite Design. The Response surface methodology was used for optimization paramers. The optimum temperature, time and pH for the removal of pectin for mango peel was determined to be 82oC, 105min and 2 respectively. The yields of pectin under these optimum conditions were found to be 1 18.5 % for mango peel. This method was more efficient to remove the pectin from mango peel. The Response surface methodology results were found to be more efficient and satisfactory.