Characterization and antioxidant activity of pectin from lemon peels

The current study explores some of the physicochemical characteristics of pectin extracted from Citrus limon cultivated in Fort Beaufort (FBP) and Peddie (PP) regions in South Africa and in different years (2023 and 2024). Pectin was extracted from the lemon peels. Differential scanning calorimetry was used for thermal analysis. The colour analysis of pectin showed that commercial P had a shade (brightness L * = 69.96), which suggests a preference for colours in food products, whereas PP 2024 had a darker shade (brightness L * = 61.03). Moreover, FBP 2023 exhibited a yellow hue (chromaticity C * = 24.50); in contrast, PP 2023 had a lower chromaticity. The ¹³C nuclear magnetic resonance spectra of pectin revealed structural features like aliphatic carbons, methoxyl groups, and arabinose. The energy-dispersive X-ray analysis showed that all pectin samples had key elements carbon, hydrogen, and oxygen. Additionally, the reducing power of pectin samples revealed their potential antioxidant properties; however, ascorbic acid exhibited the highest reducing capacity. These results indicate that pectin possesses antioxidant properties. These findings help to provide a thorough understanding of pectin’s thermal, compositional, and functional attributes, enhancing its application potential in food, pharmaceuticals, and other industries.