During the extraction of juice from galgal fruits (Citrus pseudolimon
Tan.), peel, which accounts for about 25-35% of the weight of the frui
t, is thrown away and causes an ecological problem when dumped around
the processing plants. A process has been standardized for maximum rec
overy of pectin from these peels by employing various extractants and
varying extractant: peel ratios, extractions times, number of extracti
ons and particle sizes of the peel, etc. Here, 0.1 N HCl was the best
extractant, with a peel to acid ratio of 1:10 for an extraction time o
f 60 min. Peel in powder form and two extractions helped to maximise r
ecovery of pectin. Alcohol precipitation was better than aluminium-chl
oride precipitation and there was not much change in the quality param
eters during storage of the dry, powdered pectin. (C) 1996 Elsevier Sc
ience Ltd.