Pectin is a plant polysaccharide that is widely used in the food industry due to its gelling and stabilizing properties and has recently become increasingly important in medicine and the pharmaceutical industry. It is mainly obtained from the fruit bio-waste processing in dustry. In this work, the influence of acetic and hydrochloric acid on the quality parameters of pectin extracted from orange peels was investigated. The extraction was carried out using the standard reflux method for 3 hours at 80 °C. The content of galacturonic acid, the equivalent weight, the content of methoxy groups, the uronic acid and the degree of esterification were determined using UV/Vis spectrophotometry and titrimetric methods. The color parameters of the pectin samples were also determined. The results showed that a higher yield (2.25 %), a higher degree of esterification (78.26 %) and a higher proportion of galacturonic acid (96.10 %) were achieved by extraction with 0.1 mol L-1 hydrochloric acid. As already mentioned, it can be concluded that hydrochloric acid, as a stronger acid than acetic acid, has an influence on the efficient cleavage of galacturonic acid into pectin, which leads to an increase in the parameters determined.