Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction
作者： Daniela P. Leão , Bruno G. Botelho , Leandro S. Oliveira , Adriana S. Franca
DOI: 10.1016/J.LWT.2017.09.037
关键词: Botany 、 Chromatography 、 Citric acid 、 Pectin 、 Microwave assisted 、 Chemistry 、 Yield (chemistry) 、 Microwave power 、 Extraction (chemistry) 、 Microwave heating 、 Caryocar brasiliense
摘要: Abstract Extraction of pectin from pequi peel using microwave heating was investigated in this study. Pectin extraction optimized by a central composite rotational design varying power, time and temperature. yield ranged 9.91 to 20.79 g/100 g. Temperature power significantly affected the employing citric acid, with highest obtained at 108 °C 600 W. The pectins were high degree esterification microwave-assisted yields comparable other relevant sources shorter times, thus confirming potential peels as grade technique quite suitable for such endeavor.
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