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Optimisation of pectin acid extraction from passion fruit peel ( Passiflora edulis flavicarpa) using response surface methodology
Author(s) -
Kliemann Erika,
De Simas Kariunes,
Amante Edna R.,
Prudêncio Elane Schwinden,
Teófilo Reinaldo F.,
Ferreira Márcia M. C.,
Amboni Renata D. M. C.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01753.x
Subject(s) - pectin , passiflora , citric acid , extraction (chemistry) , chemistry , central composite design , factorial experiment , chromatography , yield (engineering) , response surface methodology , passion fruit , cellulose , nitric acid , food science , botany , materials science , mathematics , biochemistry , organic chemistry , biology , composite material , statistics
Summary Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40–90 °C), pH (1.2–2.6) and extraction times (10–90 min), with and without skins using a 2 4 factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80 °C and pH 1 with an extraction time of 10 min considering model extrapolation.