The DOI matches its Crossref record.
Optimization of microwave assisted extraction of pectin from orange peel
Abstract
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 Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422W, 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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“The lack of fit, presenting a value of p = 0.032, indicates that the mathematical model can be used to predict the responses [38].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
In the citing paper
“The application of a higher voltage will raise the temperature of the system because of the higher microwave transmission, thus accelerating the heating process [38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
In the citing paper
“Therefore, it is expected that under these conditions, the extraction temperature is high enough and the metabolite is thermally degraded, since azadirachtin is a thermolabile chemical compound [26,38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [38]
Citations
Cites
No references could be resolved yet.
Research works printed but not linked: 23
- Cerezal, 1995, Factors influencing the use of fruits and vegetables by products in Cuba, Alimentaria, 268, 101
- Chen, 2007, Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum, Journal of Food Engineering, 81, 162, 10.1016/j.jfoodeng.2006.10.018 · DOI · Paper page
- Cho, 2003, Concentration and purification of soluble pectin from mandarin peels using cross flow micro-filtration system, Carbohydrate Polymers, 54, 21, 10.1016/S0144-8617(03)00133-4 · DOI
- Contreras-Esquivel, 1999, Aspergillus kawachii – Produces an acidic pectin releasing enzyme activity, Journal of Bioscience and Bioengineering, 88, 48, 10.1016/S1389-1723(99)80174-1 · DOI
- El-Nawawi, 1988, Effect of the extraction temperature on the characteristics of pectin extracted from Egyptian orange peel, Biological Wastes, 24, 307, 10.1016/0269-7483(88)90116-4 · DOI
- Gfrerer, 2005, Screening optimization and validation of microwave assisted extraction for the determination of persistent organochlorine pesticides, Analytica Chimica Acta, 533, 203, 10.1016/j.aca.2004.11.016 · DOI
- Guo, 2001, Microwave assisted extraction of effective constituents from a Chinese herbal medicine Radix puerariae, Analytica Chimica Acta, 436, 41, 10.1016/S0003-2670(01)00900-X · DOI
- Hao, 2002, Microwave-assisted extraction of artemisinin from Artemisia annua L, Separation and Purification Technology, 28, 191, 10.1016/S1383-5866(02)00043-6 · DOI
- Kratchanova, 2004, The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin, Carbohydrate Polymers, 56, 181, 10.1016/j.carbpol.2004.01.009 · DOI
- Li, 2012, Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin, Carbohydrate Polymers, 88, 342, 10.1016/j.carbpol.2011.12.017 · DOI
- Liu, 2006, Water-based extraction of pectin from flavedo and albedo of orange peels, Chemical Engineering Journal, 123, 203, 10.1016/j.cej.2006.02.015 · DOI
- Luengo, 2013, Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields, Innovative Food Science & Emerging Technologies, 17, 79, 10.1016/j.ifset.2012.10.005 · DOI
- Minkov, 1996, Modelling of the hydrolysis and extraction of apple pectin, Journal of Food Engineering, 29, 107, 10.1016/0260-8774(95)00039-9 · DOI
- Prakash Maran, 2012, Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (opuntia ficus-indica) fruit, Dyes and Pigments, 95, 465, 10.1016/j.dyepig.2012.06.007 · DOI
- Prakash Maran, 2013, Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide, Carbohydrate Polymers, 92, 604, 10.1016/j.carbpol.2012.09.020 · DOI
- Prakash Maran, 2013, Modeling and optimization of ultrasound-assisted extraction of polysaccharide from Cucurbita moschata, Carbohydrate Polymers, 92, 2018, 10.1016/j.carbpol.2012.11.086 · DOI
- Prakash Maran, 2013, Model development and process optimization for solvent extraction of polyphenols from red grapes using Box–Behnken design, Preparative Biochemistry and Biotechnology
- Prakash Maran, 2013, Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design, Arabian Journal of Chemistry, 10.1016/j.arabjc.2013.02.007 · DOI
- Prakash Maran, 2013, Development of model for mechanical properties for tapioca starch based edible films, Industrial Crops and Products, 42, 159, 10.1016/j.indcrop.2012.05.011 · DOI
- Prakash Maran, 2013, Development of model for barrier and optical properties of tapioca starch based films, Carbohydrate Polymers, 92, 1335, 10.1016/j.carbpol.2012.09.069 · DOI
- Wang, 2007, Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology, Journal of Food Engineering, 78, 693, 10.1016/j.jfoodeng.2005.11.008 · DOI
- Xianzhe, 2011, Effect of process parameters of microwave assisted extraction (MAE) on polysaccharides yield from Pumpkin, Journal of Northeast Agricultural University, 8, 79
- Yeoh, 2008, Comparisons between different techniques for water-based extraction of pectin from orange peels, Desalination, 218, 229, 10.1016/j.desal.2007.02.018 · DOI
Cited by
Sorted by citations
Items 301–308 of 308
Elfazazi, K., Azzouzi, H., Houmy, N., Younes, N., & Salmaoui, S. (2026) · Acta Horticulturae · doi:10.17660/actahortic.2026.1448.88
Silvadas, J. D., & Kalyad, S. C. (2026) · ChemistrySelect · doi:10.1002/slct.202503973
Cheikhrouhou, M., Sayada, N., Dev, M. J., Dammak, M. I., Majdoub, H., Bashein, A., Boudhrioua, N., Bendif, H., Rudayni, H., Elkelish, A., et al. (2026) · Journal of food biochemistry · doi:10.1155/jfbc/2616806
Production of a cellulosic fiber from tomato wastes
Bal, M., Yurdagül, Y., & Öztop, M. (2025) · Acta Horticulturae · doi:10.17660/actahortic.2025.1445.26
Preparation of prebiotic pectin-supplemented vitamin C microcapsules
Öztürk, Ö., Ergün, S., Özdemir, N., Sargin, I., & Arslan, G. (2023) · Selçuk Üniversitesi fen fakültesi fen dergisi · doi:10.35238/sufefd.1335077
Ologunagba, M., Anyaegbu, A. C., Azubuike, C., & Silva, B. O. (2023) · Tropical Journal of Phytochemistry and Pharmaceutical Sciences · doi:10.26538/tjpps/v2i1.2
Valorization of Orange Peels as a Source of Pectins
Guntero, V., & Ferretti, C. (2021) · ECSOC-25 · doi:10.3390/ecsoc-25-11700
Graviola Fruit Extraction by Ionic Liquid Microwave-Assisted Extraction (IL-MAE)
Djabir, D., & Amid, A. (2021) · Multifaceted Protocols in Biotechnology, Volume 2 · doi:10.1007/978-3-030-75579-9_1
Metadata
- Authors
- Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R.
- Corresponding author
- Sivakumar, V.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2013-09
- Volume
- 97
- Issue
- 2
- Pages
- 703-709
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2085086781
- Cited by
- 345
- References
- 0
- Citations by year
- 2026: 17 · 2025: 29 · 2024: 36 · 2023: 27 · 2022: 35 · 2021: 34 · 2020: 34 · 2019: 29 · 2018: 26 · 2017: 26 · 2016: 17 · 2015: 14 · 2014: 16 · 2013: 5
- FWCI
- 20.89
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- pectin extraction, orange peel, microwave-assisted extraction, extraction optimization, Box-Behnken design, Derringer desirability function, microwave power, irradiation time, pH, solid-to-liquid ratio, pectin yield
- MeSH terms
- Analysis of Variance, Biotechnology, Hydrogen-Ion Concentration, Microwaves, Models, Theoretical, Pectins, Regression Analysis, Time Factors, Reproducibility of Results, Citrus sinensis
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
