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Pectin, found in the cell walls of fruits and vegetables, is a complex colloidal polysaccharide. In this study, pectin was extracted using ultrasound and microwave-assisted extraction methods from waste lemon, mandarin, and kiwi peel to investigate their use as alternative source of pectin. Hydrochloric acid (HCl) and nitric acid (HNO3) were used as the extracting agents. The effects of microwave power (360-600 W) and irradiation time (1, 2, 3 min) for microwave-assisted extraction (MAE) and of temperature (60 and 75 °C) and sonication t
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