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Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40-90°C), pH (1.2-2.6) and extraction times (10-90 min), with and without skins using a 2 4 factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80°C and pH 1 with an extraction time of 10 min considering model extrapolation.

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