It may be concluded from the above studies that good quality
pectin can be extracted from the peels of passion fruit using hydrochloric
acid. Extractionofpectinwas foundto bemore than93 g/100 g
of total pectin at pH 2.0, peel to extractant ratio of 1:30 (w/v),
extraction temperature of 98.7 C and time of extraction of 60min
with two extractions. The passion fruit peel yielded pectin of 14.8 g/
100 g with a methoxyl content of 9.6 g/100 g, equivalent weight of
803, galacturonic acid of 88.2 g/100 g and jelly grade of 200. The
pectinwas highmethoxyl type with good jellying capacity. The yield
and quality of pectin extracted frompassion peelwere comparable to
those of pectin extracted from peels of mandarin oranges and apple.
The utilization of passion fruit peel for commercial pectin production
will not only solve the problems of waste disposal but also meet the
requirement of pectin in the market to some extent. The pectin
extracted fromthe peels of passion fruit can be used forenhancing the
functional properties of different food products.