Brazilian Archives of Biology and Technology
Print version ISSN 1516-8913
CANTERI-SCHEMIN, Maria Helene; FERTONANI, Heloísa Cristina Ramos; WASZCZYNSKYJ, Nina and WOSIACKI, Gilvan. Extraction of pectin from apple pomace. Braz. arch. biol. technol. [online]. 2005, vol.48, n.2, pp. 259-266. ISSN 1516-8913. http://dx.doi.org/10.1590/S1516-89132005000200013.
As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when apple pomace was dried and ground to obtain an apple flour to be used as raw material,  citric or nitric acids were used and  when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.
Keywords : Apple pomace; pectin; agricultural wastes; yield; extraction; Response Surface Methodology.