EXTRACTION OF PECTIN FROM COFFEE PODS

Abstract

The process of extracting pectin from coffee pods has been developed as follows: Ground coffee pods - sieve - extraction - filter - collect extract - alcohol precipitate 96 % - filter - collect pectin - wash precipitate with cold alcohol - drying - raw pectin. Estimating the optimal pectin extracted from coffee pods corresponds to factors: Size of ground coffee pods through a sieve of 0-0.7 mm, selected acid solvent is H2SO4, the ratio of coffee pods and solvent is 1/20, extraction time is 1 hour, extraction temperature at 90 0C and pH = 1