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FSB1-2004 Food Science and Biotechnology in Developing Countries PECTIN EXTRACTION FROM Passiflora edulis (MARACUYA): PREPARATION METHODS AND PARTIAL CHARACTERIZATION E.P. Segura Ceniceros, J. I. Montalvo Arredondo, J.C. Contreras Esquivel, C.I Vargas Domínguez, J.L. Angulo Sánchez*, A. Ilyina Universidad Autonoma de Coahuila, Facultad de Ciencias Químicas, Blvd. V. Carranza e Ing.J. Cardenas V., C.P. 25280, Saltillo, Coahuila, Mexico, Fax: 844-415-95-34, E-mail: pathysegura@yahoo.com ; anna_ilina@hotmail.com * Centro de Investigación en Química Aplicada Key words: Pectin, polysaccharide, maracuya Abstract: The optimum conditions for extraction of soluble pectin from the flavedo, albedo and the complete rind of maracuya were studied. The time of steam treatment and the citric acid concentration were the variable factors in pectin extraction from residual fiber. The optimization of conditions helped to increase the quantity of extracted pectin to 23%. The Molecular weights of the biopolymer and etherification grade (51%, HM) were determined. Introduction: The rind of maracuya (Passiflora edulis) represents an important byproduct of maracuya juice industry. The fact that 65-70 % of the total weight of the fruit turns out as waste creates ecological problems 1 . The rind is used in Brazil as an additive to cattle feedstock, since it is rich in amino acids, proteins and carbohydrates. Pectin is cell wall polysaccharides which have a structural role in plants. They are predominantly linear polymers based on a 1, 4-linked alpha-D-galacturonic backbone, interrupted randomly by 1, 2-linked L-rhamnose. Accurate determination of molecular weights is difficult, partly because of the extreme heterogeneity of commercial pectin samples, and partly because of the tendency of pectin molecules in solution to aggregate. The pectin molecular weights can be expressed either as a weight average or a number average value. Owens et al. using viscometer and osmometry, carefully and systematically studied molecular weights and molecular weight distribution of pectin. They reported molecular weights varying from 20,000 to 300,000, depending on the preparation procedure 2 . There exist two major sources for pectin: citrus peel (mostly, lemon and lime) and apple peels. Apple pectin has a slightly darker brown color compared to citrus pectin which is light in color, almost white; the two pectin types do not show major differences in their properties 3, 4 . The chemical structure of the pectin is very complex and depends on the source, location and method of extraction. The pectin is widely used in the food industry, pharmaceuticals and cosmetics for production of compounds like viscosity stabilizers, jellifying and emulsifying agents 4 . The process of extraction of the pectin consists of thermal and acidic treatment solid byproducts generated by the principal juice industries of citric fruits (rinds) and apple (bagasse). This physicochemical process is economically acceptable; nevertheless, it possesses some disadvantages since the soluble pectin is depolymerized significantly during this process. Also, the vegetable material softens during the extraction and impedes the post-filtration processes, resulting in corrosion of the equipment by the 1
FSB1-2004 Food Science and Biotechnology in Developing Countries acids used and high levels of contamination 5 The present work focuses on the extraction and characterization of pectin of maracuya (Passiflora edulis) fruits, under different conditions of extraction with citric acid and comparing the characteristics of the pectin of maracuya with that of citrus fruits reported in the literature. Methodology: A total of 12 kg of maracuya fruits was divided into 6 lots of 2 kg. Each lot was weighed and decorticated manually first flavedo and then albedo, separating the juice and the seeds of albedo carefully 5 . The albedo (white and spongy part) and the flavedo were weighed carefully avoiding any loss of material; the juice was separated from the seeds and later weighed separately. The mean, standard deviation and corresponding per cent were calculated taking two kilos of fruit as 100 %. The extraction of pectin was performed using the different fractions of the fruit in a 100 g sample of albedo, flavedo and rind of raw maracuya. The sample was cooked under steam for 15 minutes under different ratios of water (w/v) (1:1, 1:2, 1:3 and 1:4) and the number of washes (1 and 2). This was followed by the precipitation of pectin with ethanol at 1:2 ratios. Once precipitation was completed, filtration and drying was done with solvent exchange (ethanol / acetone). The obtained fiber was dried in an oven saving the sample for other treatments. After the selection of the best conditions of extraction based on the yield of pectin, the effect of variations in the time of heating 10, 15, 20 and 25 minutes was studies with 1:3 water to sample ratio and with two washes. The extraction of insoluble pectin was performed with 20 mg of albedo fiber, using citric acid at 0, 0.5 and 1 % concentration under different period of heating 5, 10, 20, 40 and 60 minutes, with a wash ratio of 1:2 and two washes. pectin was precipitated with ethanol as described earlier. The weight of the extracted pectin was measured to obtain the yield as per cent. The characterization of the pectin obtained of the different treatments was performed depending on the content of galacturonic acid by colorimetric analysis with mhdf 4 as a parameter of purity of the pectin. Molecular weight was determined by viscometer using Oswald's Viscometer at 30 o C 6, Results: From the quantity of residues generated during the extraction of juice from Maracuya is presented in Table 1. It can be seen that out of the total mass, 79.2 per cent was constituted by flavedo, seed and albedo for 20.8% juice extraction. This large amount of waste from the food industry can be used (albedo and flavedo) as a source of pectin and environmental problems due to the accumulation of these wastes can be eliminated. 2
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