Table 2. Degree of Esterification (DE) and Relative HG Content for Pectin Samples from Citrus Matrices Obtained via Hand-Cutting or Industrial Squeezing.

pectin source	DE (%)	HG ∝ to (%)
red orange outer skin	39	43
red orange peel	30	58
red orange waste	25	48
lemon outer skin	24	37
lemon peel	34	42
lemon waste	40	58
grapefruit peel	34	55