Pectic substances from babassu mesocarp flour: extraction and characterization
The Amazon region contains distinct fruit species, such as the babassu, which are still little known, but may have great scientific and technological potential. Oil and flour are extracted from babassu fruits. The oil is used industrially and is listed in the Codex Alimentarius as a commodity. Baba...
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| Format: | Article |
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Universidade Federal de Viçosa (UFV)
2024-06-01
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| Series: | The Journal of Engineering and Exact Sciences |
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| Online Access: | https://periodicos.ufv.br/jcec/article/view/18911 |
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| author | Jaine Oliveira Yves José Souza Santos Cleber Amaral Mafessoni Liviz Gisele Teixeira de Souza Ladyslene Chrístyns de Paula Luís Fernando Polesi Gabrieli Oliveira Folador |
| author_facet | Jaine Oliveira Yves José Souza Santos Cleber Amaral Mafessoni Liviz Gisele Teixeira de Souza Ladyslene Chrístyns de Paula Luís Fernando Polesi Gabrieli Oliveira Folador |
| author_sort | Jaine Oliveira |
| collection | DOAJ |
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The Amazon region contains distinct fruit species, such as the babassu, which are still little known, but may have great scientific and technological potential. Oil and flour are extracted from babassu fruits. The oil is used industrially and is listed in the Codex Alimentarius as a commodity. Babassu mesocarp flour is consumed in the Amazon region but is little known technologically. For this purpose, the present work aimed to use babassu mesocarp flour to extract pectin, an important additive for the food industry. The yield was quantified and the titration quality of the extracted material was evaluated. In order to determine the best extraction conditions, were tested different extraction time (30, 60 and 90 min) and concentration of citric acid (3, 4.5 and 6%) at constant temperature (90°C). The best results of quality were found for Experiment 5. Yield was approximately 25% when operating conditions were 60 min and 4.5% citric acid. Titrimetric quality of pectic material extracted in these conditions (experiment 5) was better than the others, with highest concentration of galacturonic acids (50%) and the highest degree of esterification (71.4%). Results of this study showed that mesocarp of a fruit from the amazon region (babassu) proved to be a great alternative source for pectic substances extraction. Technological quality of its pectic substances still needs to be better evaluated.
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| format | Article |
| id | doaj-art-288c0be0c4c44c6c911cdeddae81e615 |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-288c0be0c4c44c6c911cdeddae81e6152025-02-02T19:53:38ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752024-06-0110510.18540/jcecvl10iss5pp18911Pectic substances from babassu mesocarp flour: extraction and characterizationJaine Oliveira0Yves José Souza Santos1Cleber Amaral Mafessoni Liviz2Gisele Teixeira de Souza3Ladyslene Chrístyns de Paula4Luís Fernando Polesi5Gabrieli Oliveira Folador6Federal University of Santa Catarina, Brazil State university of São Paulo, BrazilFederal University of Paraná, BrazilFederal University of Rondônia, BrazilFederal University of Rondônia, BrazilFederal University of Sergipe, BrazilFederal University of Rondônia, Brazil The Amazon region contains distinct fruit species, such as the babassu, which are still little known, but may have great scientific and technological potential. Oil and flour are extracted from babassu fruits. The oil is used industrially and is listed in the Codex Alimentarius as a commodity. Babassu mesocarp flour is consumed in the Amazon region but is little known technologically. For this purpose, the present work aimed to use babassu mesocarp flour to extract pectin, an important additive for the food industry. The yield was quantified and the titration quality of the extracted material was evaluated. In order to determine the best extraction conditions, were tested different extraction time (30, 60 and 90 min) and concentration of citric acid (3, 4.5 and 6%) at constant temperature (90°C). The best results of quality were found for Experiment 5. Yield was approximately 25% when operating conditions were 60 min and 4.5% citric acid. Titrimetric quality of pectic material extracted in these conditions (experiment 5) was better than the others, with highest concentration of galacturonic acids (50%) and the highest degree of esterification (71.4%). Results of this study showed that mesocarp of a fruit from the amazon region (babassu) proved to be a great alternative source for pectic substances extraction. Technological quality of its pectic substances still needs to be better evaluated. https://periodicos.ufv.br/jcec/article/view/18911Degree of esterificationAmazon fruitGalacturonic acidYield |
| spellingShingle | Jaine Oliveira Yves José Souza Santos Cleber Amaral Mafessoni Liviz Gisele Teixeira de Souza Ladyslene Chrístyns de Paula Luís Fernando Polesi Gabrieli Oliveira Folador Pectic substances from babassu mesocarp flour: extraction and characterization The Journal of Engineering and Exact Sciences Degree of esterification Amazon fruit Galacturonic acid Yield |
| title | Pectic substances from babassu mesocarp flour: extraction and characterization |
| title_full | Pectic substances from babassu mesocarp flour: extraction and characterization |
| title_fullStr | Pectic substances from babassu mesocarp flour: extraction and characterization |
| title_full_unstemmed | Pectic substances from babassu mesocarp flour: extraction and characterization |
| title_short | Pectic substances from babassu mesocarp flour: extraction and characterization |
| title_sort | pectic substances from babassu mesocarp flour extraction and characterization |
| topic | Degree of esterification Amazon fruit Galacturonic acid Yield |
| url | https://periodicos.ufv.br/jcec/article/view/18911 |
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