Kaffir lime
belongs to the citrus family and has a thicker skin which can be used as a source of pectin. Pectin was extracted from Kaffir
lime peel using three different acids (citric, hydrochloric or nitric) and at three different temperatures (45, 65 & 90°C). Also,
sun-dried and microwave-dried peels were studied at the same extraction time 1 hour at 1.5 pH. Pectin yields varied from
10.4% to 59.30% for sun dried peel while for microwave dried peel was 25.9% to 61.80%. The best extraction condition is
using citric acid at 90°C using microwave-dried peels.