-

The aim of the present work was to extract and characterize pectin from lemon peels and study antioxidant activity. Three methods were utilized for the extraction process; hydrochloric acid, citric acid and water. Pectin extracted from HCl, citric acid, water was characterized for its properties. The antioxidant activity of HCl, citric acid and water pectin was evaluated through DPPH assay and ABTS assay at 0.5. 1.5, 2.5.3.5 and 4.5 mg/mL concretion. Molecular size of pectin was evaluated through HPSEC and pectins were identified through FTIR analysis. Pectin yield varied from 19.33 to 28.59% with HCl, 23.91–33.33% using citric acid and 3.14–3.25% using water at different pH and temperature conditions. Proximate analysis of pectin showed 8.13% moisture and 0.95% ash. The antioxidant activity results show DPPH activity of HCl pectin was more than 60% and 70% for the citric acid at 4.5 mg/mL concentration with IC 50 ranged from 2.51 to 3.65 mg/mL and 1.88–3.14 mg/mL for HCl and citric acid pectin. ABTS assay for HCl pectin ranged from 35 to 73% and 40–79% for citric acid at different concentration with IC50 for HCl pectin (1.73–3.30 mg/mL) and citric acid pectin (1.16–2.69 mg/mL) respectfully. The SEM analysis showed morphological differences between pectins. FTIR results indicated presence of important functional groups. The results show that lemon peels are great source of pectin which can be utilized in food and pharmaceutical applications.