title: Pectin extraction from pomegranate peels with citric acid.
abstract: Pectins were extracted from pomegranate peels with citric acid, according to a central composite design with three variables: pH (2-4), temperature (70-90°C), and extraction time (40-150min). Fourier transform infrared (FTIR) spectroscopy was used to follow changes in material composition during the main steps of pectin extraction, and also to determine the degree of methyl esterification and galacturonic acid content of pectins produced under different conditions. Harsh conditions enhanced the extraction yield and the galacturonic acid contents, but decreased the degree of methoxylation. The optimum extraction conditions, defined as those predicted to result in a yield of galacturonic acid higher than 8g/100g while keeping a minimum degree of methoxylation of 54% were: 88°C, 120min, pH 2.5. Close agreement was found between experimental and predicted values at the extraction conditions defined as optimum.
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Paulo Henrique F
authors.initials: PH
authors.lastname: Pereira
authors.affiliation: Federal University of Ceara, Chemistry Department, Campus do Pici, Bloco 940, CP 6021, CEP 60455-760 Fortaleza, CE, Brazil.
authors.forename: Túlio Ítalo S
authors.initials: TÍ
authors.lastname: Oliveira
authors.affiliation: Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, CEP 60511-110 Fortaleza, CE, Brazil.
authors.forename: Morsyleide F
authors.initials: MF
authors.lastname: Rosa
authors.affiliation: Federal University of Ceara, Chemistry Department, Campus do Pici, Bloco 940, CP 6021, CEP 60455-760 Fortaleza, CE, Brazil.
authors.forename: Fabio Lima
authors.initials: FL
authors.lastname: Cavalcante
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Graham K
authors.initials: GK
authors.lastname: Moates
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Nikolaus
authors.initials: N
authors.lastname: Wellner
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Keith W
authors.initials: KW
authors.lastname: Waldron
authors.affiliation: Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, CEP 60511-110 Fortaleza, CE, Brazil. Electronic address: henriette.azeredo@embrapa.br.
authors.forename: Henriette M C
authors.initials: HM
authors.lastname: Azeredo
mesh_terms: D019343:Citric Acid / Q000737:chemistry*; D004951:Esterification; D006603:Hexuronic Acids / Q000737:chemistry; D029561:Lythraceae / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry / Q000302:isolation & purification*; D017550:Spectroscopy, Fourier Transform Infrared; D014783:Viscosity
chemical_list: D006603:Hexuronic Acids; D019343:Citric Acid; C007819:galacturonic acid; D010368:Pectins
keywords: Biopolymers; FTIR; Polysaccharides; Pomegranate peel; Response surface methodology