| dc.description.abstract | The study aims to focus on the extraction of pectin from grapefruit (Citrus maxima) peel
using an acid extraction method with citric acid and hydrochloric acid, and evaluate its
effect on antimicrobial activity. The extracted pectin was subjected to qualitative and
quantitative analyses, including color determination, equivalent weight, moisture content,
methoxyl content, anhydrouronic acid content, solubility in cold and hot water, and the
degree of esterification. To evaluate the antimicrobial potential of the extracted pectin,
both Minimum Inhibitory Concentration (MIC) and Disk Diffusion methods were
employed. Findings revealed pectin yields of 5.5% to 10% with citric acid and 4.4% to
8% with hydrochloric acid. Anhydrouronic Acid content varied between 15.187% and
17.121% (HCl) and 61.002% and 68.424% (citric acid). MIC results indicated bacterial
growth for both acid-extracted pectin samples, with antibacterial activity (7.2 ± 0.1)
observed against S. aureus at low concentrations. No activity was observed against E. coli (6.0 ± 0.0). The results contribute to the understanding of the extraction process, physical
and chemical characteristics of the pectin, and its potential application as a natural
antimicrobial agent. | en_US |
