A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties

Table 1

Yield, degree of methylation, and degree of esterification for apple pectin extracted by different methods.

Sample	Yield extraction (%)	Degree of methylation (%)	Degree of esterification (%)	Methyl content (%)	GAI content (%)	Eq. weight (gm/mol)
Conventional method	14^a		63.80		64.10^a±3.9
Citric acid	22^c		63.42		85.82^b±2.17
Organic acids	14^a		64.55		87.58^b±0.2
Microwave	17.6^b		64.80		68.53^a±4.83
Ultrasonic	16^b		64.18		64.90^a±3.07

Means in each column with different letters are significantly different () ±SD (ANOVA) (Duncan test).