Resumo

MARCON, Márcia V. et al. Pectins from apple pomace. Polímeros [online]. 2005, vol.15, n.2, pp.127-129. ISSN 1678-5169.  https://doi.org/10.1590/S0104-14282005000200012.

Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C). The best yield (16.8 %) was obtained using higher temperatures (100 °C; 80 min). Monosaccharide composition of the pectic fractions was similar to others already described.

Palavras-chave : Pectins; extraction; citric acid.

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