The present investigation aims to extract pectin from
the peels of citrus fruits namely, Citrus sinensis (orange), Citrus limon (lemon) and Citrus limetta (sweet lime) using citric acid; to optimize the yield of pectin by varying one-factor-at-a-time (OFAT) and response surface methodology (RSM); and to characterize the extracted pectin by both qualitative and quantitative methods, thereby gauging its appropriateness for industrial usage.