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ORIGINAL RESEARCH
Physicochemical Properties of Ethiopian
Orange (Citrus sinensis) Peels
and Extracted Pectin by Varieties
1
Department of Food Engineering, Kombolcha Institute of Technology, Wollo University, Ethiopia
2
Department of Chemistry, Wollo University, Ethiopia
3
UGA Cooperative Extension, University of Georgia, Athens, GA 30602, USA
These authors had equal contribution to this work
Submission date: 2024-01-10
Final revision date: 2024-02-23
Acceptance date: 2024-06-12
Online publication date: 2024-09-13
Publication date: 2025-05-09
Corresponding author
Abebe Teshome Ayele
Department of Food Engineering, Kombolcha Institute of Technology, Wollo University, Ethiopia
Department of Food Engineering, Kombolcha Institute of Technology, Wollo University, Ethiopia
Charles Odilichukwu R. Okpala
3UGA Cooperative Extension, University of Georgia, Athens, GA 30602, USA
3UGA Cooperative Extension, University of Georgia, Athens, GA 30602, USA
Pol. J. Environ. Stud. 2025;34(4):4009-4016
KEYWORDS
TOPICS
ABSTRACT
The physicochemical properties of Ethiopian orange (Citrus sinensis) peels and their extracted
pectin by varieties were investigated. Specifically, orange (peel) varieties included Valencia, Mandarin,
and Gunda Gundo, and their extracted pectin was physicochemically characterized in terms of yield,
moisture, ash, viscosity, acetyl, equivalent weight, methoxyl, degree of esterification, and anhydrouronic
acid aspects. In many instances, the physicochemical properties of extracted pectin differed significantly
(p<0.05). For instance, the extracted pectin from the Mandarin peel variety showed greater yield,
viscosity, equivalent weight, methoxyl, anhydrouronic acid, and degree of esterification, but less
acetyl, moisture, pH, and ash. Contrarily, the extracted pectin from Valencia showed greater acetyl
concentration, moisture, and ash content but less yield, viscosity, equivalent weight, anhydrouronic
acid, and esterification. Feasibly, the Mandarin variety appears to be a rich pectin resource with high
promise as a significant raw material for the food processing industry.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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