Pectin is a type of soluble fiber that is found primarily in the cell walls and intercellular spaces of fruits. It is present in its natural form as a polysaccharide, composed of galacturonic acid units, which are linked together in a chain. The amount of pectin varies between fruit varieties, ripeness, and the part of the fruit.

Pectin is present in the fruit : Apples Pears, Plums, Citrus, Oranges, Grapefruits, Lemons, Limes, Quinces, Berries.

carbohydrate

Guava

Fruits with high pectin

Apples: Green apples have the most pectin.

Citrus fruits: Oranges, grapefruits, and lemons are high in pectin. Pears: Canned pears are high in pectin.Quinces: Quinces are high in pectin.Plums: Plums are high in pectin.

Guavas: Guavas are high in pectin

Apple

I recommend reviewing the reference below.

Article Chemistry and Uses of Pectin - A Review

Dear Doctor

[Pectin is a type of structural fiber found in the primary cell wall and intracellular layer of plant cells mainly in fruits, such as apples, oranges, lemons, and so on. Citrus fruit contains 0.5%–3.5% pectin which is largely present in peel portion of the fruit. During the ripening process, pectins change to a water-soluble material (ripened fruit) from an insoluble substance (unripe fruit). Pectin is a polymer with linear structure in which few hundred to thousand galacturonic acid monomer units are linked via α-(1→4)-glycosidic bond forming a backbone. The average molecular weight of pectin ranges between 50 and 150 kDa. The backbone of pectin molecule is substituted at certain regions with α-(1→2) rhamnopyranose units from which side chains of galactose, mannose, glucose, and xylose may occur. Methyl esterification of galacturonic acid occurs in pectin. On the basis of methyl esterification, there are two different types of pectin—high methoxyl and low methoxyl pectin. High methoxyl pectins are characterized with more than 50% esterified galacturonic acid residues whereas low methoxyl pectins are characterized with less than 50% esterified galacturonic acid residues [57].

Pectins are reported to have hypocholesterolemic properties but due to its high gelling capacity, it cannot be incorporated in food products at higher concentration as it negatively affects the product sensory characteristics. Pectin is water soluble in nature and bypass the enzymatic digestion process of human small intestine but is easily degraded by the microflora of the colon. In human GI tract, pectin is capable of holding water and forming gel, which ultimately leads to binding of ions and bile acids. Gel forming ability of pectin is considered as possible mechanism of its beneficial health effects, such as improved cholesterol and lipid metabolism, improved gastric emptying, and improved glucose metabolism [58–60]. Pectins are also reported to have some unique abilities for prevention or treatment of diseases, such as intestinal infections, atherosclerosis, cancer, and obesity.]

Apple

cactus