Extraction of pectin from rosehip (Rosa canina L.) fruit and waste

Pectin extraction from rosehip fruit waste, whose fruits are mainly used in tea making, jam, marmalade and medicine, was carried out in order to evaluate the waste. Extraction of pectin was accomplished using hot acid extraction method, Citric acid (CA) as an organic acid and hydrochloric acid (HCl) as an inorganic acid were used as extractants. Yields and physicochemical properties of extracted pectins from rosehip fruit waste under different extraction conditions were determined. The pectin yields extracted from rosehip fruit waste were ranged between 8.35% and 12.43% depending on the extraction condition. The highest galacturonic acid content (Gal -A) of the extracted pectins was determined as 67.75 +/- 1.48 %, and this value was found to be 85.12 +/- 1.15% in commercial pectin. Esterification degree values of the extracted pectins showed that two thirds of them were high methoxylated pectin. Methoxyl content, which is one of the other physicochemical properties, was 12.47 +/- 1.05 for commercial pectin and this value varies between 6.05 +/- 0.85-11.48 +/- 0.95 for extracted pectins. The equivalent weights of the extracted pectins were in the range of 1250.0 +/- 1.70 g/mol and 477.3 +/- 1.25 g/mol. The obtained results showed that rosehip fruit waste can be evaluated in pectin extraction.