Main Article Content
Abstract
Mango peel (Mangifera Indica L.) is an abundant agro – industrial biomass waste that may cause environmental impacts such as water pollution, greenhouse gas emissions, air pollution, and soil degradation if not properly utilized. This waste contains polysaccharides, particularly pectin, which can be processed into porous materials such as hydrogels for use as adsorbents. The water – soluble nature of pectin makes it an environmentally friendly material that does not contribute to persistent solid waste. This study aimed to extract pectin from mango peel waste using an acid extraction method with 0.1 M citric acid solution as the solvent. The extraction resulted in a pectin yield of 10%. FTIR characterization confirmed the presence of characteristic functional groups of pectin, including the carbonyl (C=O) group at around 1735 cm-1 an the hydrogel (-OH) group at approximately 3347.94 cm-1 along with other polysaccharide functional groups. These characteristics indicate that the extracted pectin has as hydrogel, which can be applied as adsorbents for water pollutants.
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Copyright (c) 2026 Irga Manta, Muhammad Reza

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
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References
Adi Sulianto, A., Adiyaksa, I. P., Wibisono, Y., Khan, E., Ivanov, A., Drannikov, A., Ozaltin, K., & Di Martino, A. (2024). From Fruit Waste to Hydrogels for Agricultural Applications. Clean Technologies, 6(1), 1–17.https://doi.org/10.3390/cleantechnol6010001
Ahmed, I., & al., et. (2020). Extraction and characterization of pectin from mango peel. Food Hydrocolloids, 108, 105–112. https://doi.org/10.1016/j.foodhyd.2020.106123
Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. J. S. P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber. Innovative Food Science & Emerging Technologies, 11(1), 219–224.
Alamsyah, A., Sari, P., L., Nisa, & K. (2020). Pembuatan hidrogel dari kulit pisang sebagai adsorben rhodamin B. Jurnal Kimia Dan Lingkungan, 14(1), 34–41–34–41.
Axelos, M. A. V, & Thibault, J. F. (1991). The chemistry of low-methoxyl pectin gelation. Carbohydrate Polymers, 15(1), 1–15. https://doi.org/10.1016/0144-8617(91)90001-5
Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A., Gupta, & A. (2022). Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods, 11. https://doi.org/10.3390/foods11172683
Chen, L., Liu, Y., & Wang, X. (2023). Adsorption of methylene blue onto calcium pectin hydrogels: Mechanism and kinetics. Journal of Hazardous Materials, 456, 132456. https://doi.org/10.1016/j.jhazmat.2023.132456
Chen, Y., Zhang, H., & Sun, Y. (2021). Extraction and characterization of pectin from watermelon rinds and apple pomaces. Food Chemistry, 340, 127930. https://doi.org/10.1016/j.foodchem.2020.127930
Dao, T., Webb, H., Malherbe, & F. (2021). Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating. Food Hydrocolloids, 113. https://doi.org/10.1016/j.foodhyd.2020.106475
De Brito, E., De Souza Filho, M., De Azeredo, H., & Ricardo, N. (2021). From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels. https://doi.org/10.1016/j.ijbiomac.2021.10.131.
Dragan, E. S. (2014). Design and applications of interpenetrating polymer network hydrogels. A review. Chemical Engineering Journal, 243, 572–590. https://doi.org/10.1016/j.cej.2014.01.022
Fishman, M. L., Chau, H. K., Hoagland, P., & Ayyad, K. (2008). Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure. Carbohydrate Research, 343(6), 946–955. https://doi.org/10.1016/j.carres.2008.01.027
Hosseini, S. S., Khodaiyan, F., & Yarmand, M. S. (2019). Optimization of microwave-assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, 229, 115511. https://doi.org/10.1016/j.carbpol.2019.115511
Iqbal, M., Saeed, A., Zafar, & S. (2009). FTIR spectrophotometry, kinetics and adsorption isotherms modeling, ion exchange, and EDX analysis for understanding the mechanism of Cd(2+) and Pb(2+) removal by mango peel waste. Journal of Hazardous Materials, 164(1), 161–171. https://doi.org/10.1016/j.jhazmat.2008.07.141
Kumar, A., & Chauhan, G. S. (2018). Extraction and characterization of pectin from citrus fruits: A review. Carbohydrate Polymers, 174, 1069–1082. https://doi.org/10.1016/j.carbpol.2017.07.032
Kumar, V., & Sharma, A. (2022). Pectin extraction from fruit wastes and its application in hydrogel formation for environmental remediation. Journal of Environmental Chemical Engineering, 10(1), 107123. https://doi.org/10.1016/j.jece.2021.107123
Liu, Y., Wang, X., & Chen, L. (2022). Nanoparticle-reinforced pectin hydrogels for biomedical applications. Food Hydrocolloids, 123, 107845. https://doi.org/10.1016/j.foodhyd.2022.107845
Mufida, N., Nuraini, N., Salim, & M. (2021). Sintesis dan aplikasi hidrogel berbasis biopolimer. Indonesian Journal of Green Chemistry, 4(2), 78–85–78–85.
Putri, D., A., Widodo, & D. (2021). Pemanfaatan kulit jeruk sebagai adsorben alami untuk menurunkan konsentrasi metilen biru. Jurnal Teknologi Hasil Pertanian, 14(2), 156–164–156–164.
Raji, Z., Khodaiyan, F., Rezaei, K., & Kiani, H. (2017). Extraction optimization and characterization of pectin from mango peel. Journal of Food Science and Technology, 54(2), 374–383.
Razali, N. S. R. (2022). Penggunaan kulit dan biji mangga sebagai karbon aktif untuk adsorpsi metilen biru.
Ribeiro, A., Cunha, A., Silva, D., L., Mattos, A., Brito, D., E., Filho, D. S., M., Azeredo, D., H., Ricardo, & N. (2021). From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2021.10.131
Sharma, P., Vishvakarma, R., Gautam, K., Vimal, A., Gaur, V., Farooqui, A., Varjani, S., Younis, & K. (2022). Valorization of citruspeel waste for the sustainable production of value-added products. Bioresource Technology. https://doi.org/10.1016/j.biortech.2022.127064
Sila, D. N., Van Buggenhout, S., Duvetter, T., Fraeye, I., De Roeck, A., Van Loey, A., & Hendrickx, M. (2009). Pectins in processed fruits and vegetables: Part II—Structure–function relationships. Comprehensive Reviews in Food Science and Food Safety, 8(2), 86–104. https://doi.org/10.1111/j.1541-4337.2009.00070.x
Thakur, B. R., Singh, R. K., & Handa, A. K. (1997). Chemistry and uses of pectin. Critical Reviews in Food Science and Nutrition, 37(1), 47–73.
Wang, W., Gao, H., Jin, S., Li, R., & Na, G. (2021). The ecotoxicological effects of microplastics on aquatic organisms: A review. Chemosphere, 263, 128228. (n.d.).
Wang, L., & Wang, A. (2016). Adsorption properties of pectin-based hydrogels for cationic dyes. Carbohydrate Polymers, 151, 1065–1073. https://doi.org/10.1016/j.carbpol.2016.06.060
Wang, W., Ma, X., Jiang, P., Hu, L., Zhi, Z., Chen, J., & Ding, T. (2017). Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Chemistry, 224, 26–35. https://doi.org/10.1016/j.foodchem.2016.12.073
