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Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology.

Abstract：

: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.

journal_name

Bioresour Technol

journal_title

Bioresource technology

authors

Pinheiro ES,Silva IM,Gonzaga LV,Amante ER,Teófilo RF,Ferreira MM,Amboni RD

doi

10.1016/j.biortech.2007.10.058

subject

Has Abstract

pub_date

2008-09-01 00:00:00

pages

5561-6

issue

13

eissn

0960-8524

issn

1873-2976

pii

S0960-8524(07)00920-0

journal_volume

99

pub_type

杂志文章

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