Optimization of pectin extraction from Ubá mango peel through surface response methodology
A central composite design was used to determine effects of pH (1.16–2.84), extraction temperature (63–97°C) and time (35–85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crush...
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| Published in: | International journal of biological macromolecules Vol. 113; pp. 395 - 402 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier B.V
01-07-2018
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| Abstract | A central composite design was used to determine effects of pH (1.16–2.84), extraction temperature (63–97°C) and time (35–85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crushed to obtain the flour that was treated with an ethanol solution obtaining the alcohol insoluble residue (AIR). Subsequently, the AIR was mixed in ethanol with the extraction solution of hydrochloric acid. Pectin yields ranged from 18.8 to 32.1g/100g of AIR, whereas the degree of esterification (DE) and viscosity values ranged from 62.2 to 86.2% and from 1.58 to 45.85mPa·s, respectively. An inverse correlation was found between extraction yield and viscosity. Relying upon the desirability function, two optimum conditions were determined: 35min<t<48min; 85.4°C<T<97°C; 1.66<pH<2.4 and 80min<t<85min; 94.3°C<T<97°C; 1.66<pH<1.79. Under these conditions, yields >30% from the AIR, DE≥70.0% and η≥20.0mPa·s. |
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| AbstractList | A central composite design was used to determine effects of pH (1.16-2.84), extraction temperature (63-97°C) and time (35-85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crushed to obtain the flour that was treated with an ethanol solution obtaining the alcohol insoluble residue (AIR). Subsequently, the AIR was mixed in ethanol with the extraction solution of hydrochloric acid. Pectin yields ranged from 18.8 to 32.1g/100g of AIR, whereas the degree of esterification (DE) and viscosity values ranged from 62.2 to 86.2% and from 1.58 to 45.85mPa·s, respectively. An inverse correlation was found between extraction yield and viscosity. Relying upon the desirability function, two optimum conditions were determined: 35min<t<48min; 85.4°C<T<97°C; 1.66<pH<2.4 and 80min<t<85min; 94.3°C<T<97°C; 1.66<pH<1.79. Under these conditions, yields >30% from the AIR, DE≥70.0% and η≥20.0mPa·s. A central composite design was used to determine effects of pH (1.16-2.84), extraction temperature (63-97°C) and time (35-85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crushed to obtain the flour that was treated with an ethanol solution obtaining the alcohol insoluble residue (AIR). Subsequently, the AIR was mixed in ethanol with the extraction solution of hydrochloric acid. Pectin yields ranged from 18.8 to 32.1g/100g of AIR, whereas the degree of esterification (DE) and viscosity values ranged from 62.2 to 86.2% and from 1.58 to 45.85mPa·s, respectively. An inverse correlation was found between extraction yield and viscosity. Relying upon the desirability function, two optimum conditions were determined: 35min<t<48min; 85.4°C<T<97°C; 1.66<pH<2.4 and 80min<t<85min; 94.3°C<T<97°C; 1.66<pH<1.79. Under these conditions, yields >30% from the AIR, DE≥70.0% and η≥20.0mPa·s. |
| Author | do Nascimento Oliveira, Anderson Henriques Saraiva, Sérgio Stringheta, Paulo César Basílio de Oliveira, Eduardo de Almeida Paula, Daniele Mota Ramos, Afonso |
| Author_xml | – sequence: 1 givenname: Anderson surname: do Nascimento Oliveira fullname: do Nascimento Oliveira, Anderson organization: Food Technology Department, Federal University of Sergipe (UFS), Sergipe, SE, Brazil – sequence: 2 givenname: Daniele surname: de Almeida Paula fullname: de Almeida Paula, Daniele email: daniele.paulaufv@gmail.com organization: Food Technology Department, Federal University of Viçosa (UFV), Viçosa, MG, Brazil – sequence: 3 givenname: Eduardo surname: Basílio de Oliveira fullname: Basílio de Oliveira, Eduardo organization: Food Technology Department, Federal University of Viçosa (UFV), Viçosa, MG, Brazil – sequence: 4 givenname: Sérgio surname: Henriques Saraiva fullname: Henriques Saraiva, Sérgio organization: Food Engineering Department, Federal University of Espirito Santo (UFES), Alegre, ES, Brazil – sequence: 5 givenname: Paulo César surname: Stringheta fullname: Stringheta, Paulo César organization: Food Technology Department, Federal University of Viçosa (UFV), Viçosa, MG, Brazil – sequence: 6 givenname: Afonso surname: Mota Ramos fullname: Mota Ramos, Afonso organization: Food Technology Department, Federal University of Viçosa (UFV), Viçosa, MG, Brazil |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/29499264$$D View this record in MEDLINE/PubMed |
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| Keywords | Pectin Mango peel Hydrocolloid Optimization |
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| Title | Optimization of pectin extraction from Ubá mango peel through surface response methodology |
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