Extracción y caracterización de pectina a partir de manzana (Malus Domestica Royal Gala), mediante el método de hidrólisis ácida

Abstract

The objective of this research was the extraction and characterization of pectin from apple (Malus Domestic Royal Gala) sourced from the Sigsig canton in the Azuay province, using the acid hydrolysis method. The research was developed with a quantitative approach of an experimental type, where 11,8 kg of fruit produced in San Bartolomé parish was used as the sample. In total, 10 experiments were conducted to obtain the sample in the laboratory. As a result, it was determined that the highest yield percentage of pectin extraction was experiment 8 with a value of 10,95 %. The experiment parameters were a temperature of 87 °C, time of 60 min and pH of 2,4. Subsequently, the results of the characterization of the extracted pectin indicated 8,35 % humidity, soluble solids of 2,75 %, free acidity of 0,58 meq/g, equivalent weight of 1739,63 mg/meq, methoxyl of 4,86 %, galacturonic acid of 35,02 % and degree of esterification of 72,50 %. The characterization indicated that the pectin extracted from the laboratory is low methoxyl and rapid gelation, this makes it useful in the preparation of jams. Finally, it was determined through infrared analysis that there are significant amounts of methoxyl groups in the wavelength range of 1000 – 1300 cm-1 and polysaccharides in the range of 1200 – 950 cm-1, this allowed for the confirmation of the chemical structure of pectin.