Extraction Model Of Low Methoxyl Pectin from Apple Pomace Effects of acid concentration and time on the process and the product
Brazilian Archives Of Biology And Technology
Extraction Model Of Low Methoxyl Pectin from Apple Pomace Effects of acid concentration and time on the process and the product
Autor Correspondente: Heloísa Cristina Ramos Fertonani | [email protected]
Palavras-chave: apple, pectin, extraction, lmp, nitric acid
Resumos Cadastrados
Resumo Português:
No Brasil, um dos paÃses com alta produção de
maçã, o seu processamento é uma atividade em
crescimento tendo o bagaço como principal subproduto.
Para extrair pectina do bagaço os fatores
que afetam o processo e o produto devem ser
otimizados. Um modelo para extrair LMP foi
estabelecido observando os efeitos de
concentrações de HNO3 e do tempo de reação a
97oC, analisados estatÃstica e praticamente. O
modelo para o rendimento (R2 =0,9834) prediz o
mais elevado valor de 20,07 g/100 g (126 mM;
14,07 min) de pectina com grau de esterificação de
48,49%. O modelo para o grau de esterificação de
Resumo Inglês:
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with
pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be
studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the
effects of HNO3 concentration and the time of reaction at 97oC, analyzed from a statistical and practical point of
view. The model for gravimetric yield (R2 =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min)
of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R2=
0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of 16.77g/100 g. The results using the
central coordinates (100 mM; 10 min) for gravimetric yield were 19.01 g/100 g and for the degree of esterification,
50.79%.