Cadavid-Diago, Pamela

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    Efecto de las condiciones de extracción sobre las propiedades físico-químicas de la pectina obtenida a partir de mango mayagüezano (Mangifera indica L.)
    (2013) Cadavid-Diago, Pamela; Pérez-Muñoz, Fernando; College of Agricultural Sciences; Chávez Jáuregui, Rosa N.; Plaza, María de Lourdes; Negrón, Edna; Department of Food Science and Technology; Sotomayor Ramírez, David
    The Mango variety “Mayagüezano” (Mangifera indica L.) is a typical fruits of western Puerto Rico and widely distributed through the island. This research proposes the use of Mango Mayagüezano as a source of Pectin to give an added value to the fruit. To this end, the effect exerted by extraction conditions with hydrochloric acid on the properties of the pectin obtained from Mayagüezano peel and pulp was studied. Responses of interest were degree of esterification and yield of the pectin. Studied extraction conditions were pH (1.5-3.0), temperature (80-90 °C) and time (45-90 min). The extraction yields values (g pectin/ g dry material) found vary from 4.93% to 18.51% for the peel, and 3.85-12.33% for the pulp. Yield was inversely related to pH. For the degree of esterification, average values varied from 71.52% - 96.63% for the pulp, and 63.87% - 93.44% for the peel. Degree of esterification was directly related to pH. FTIR spectra obtained for pulp pectin exhibited the presence of two bands, 1650 cm-1 , the free carboxy groups band, and 1750 cm-1 , the esterified carboxyl groups band, which explain the degree of esterification. Effect of the extraction conditions on the gelling capacity of the obtained pectin measured by the ridgelimeter and the Bostwick consistometer was also studied. Results suggested that the pH is important to explain consistometer data while, for ridgelimeter data, fruit section explains the variability better. No significant relation was found between gelling capacity and consistometer or ridgelimeter measurements. Evaluation of the textural properties of peel pectin gel (0.5 to 1%), with 119 °SAG, showed that the higher the pectin concentration, the higher breaking strength and elasticity of the gel.