The researchers extracted pectin from orange, lemon, and tangerine peels using different acid concentrations. Lemon peels yielded the most pectin, followed by orange and tangerine. Lemon pectin had the highest purity, while tangerine pectin had the lowest. The pectin from all fruits had high methoxyl content and rapid-setting properties. Lemon and orange pectin were pale yellow, while tangerine pectin was brown.