Optimization of pectin extraction conditions from cluster fig fruits (Ficus racemosa L.)

Abstract

This study optimized the extraction conditions for pectin from cluster fig fruits (Ficus racemosa L.). The effects of fruit ripeness, citric acid concentration (4-12%), temperature (60-100°C), and extraction time (15-75 min) on yield were evaluated. The optimal conditions were identified as ripe fruits, 8% citric acid, 90°C, and 30 min, achieving a maximum yield of 10.35%. Decolorization using 5% H₂O₂ at 50°C enhanced purity with minimal yield loss (5%). FTIR spectroscopy confirmed the characteristic functional groups of pectin, including O-H stretching at 3399.2 cm⁻¹ and C=O stretching at 1723.8 cm⁻¹. These findings support the potential of cluster fig fruits as an alternative raw material for natural pectin and promote its future utilization in sustainable food processing.