Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology.
A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin.
Pinheiro
Eloi Sa Rovaris
ES
Departamento de Ciências e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Silva
Iolanda M D A
IM
Gonzaga
Luciano V
LV
Amante
Edna R
ER
Teófilo
Reinaldo F
RF
Ferreira
Márcia M C
MM
Amboni
Renata D M C
RD
D019343:Citric Acid / Q000032:analysis; D007202:Indicators and Reagents; D029598:Passiflora / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry / Q000302:isolation & purification*; D012639:Seeds / Q000737:chemistry*; D013499:Surface Properties
D007202:Indicators and Reagents; D019343:Citric Acid; D010368:Pectins