Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction

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dc.creatorDaniela Pereira Leão
dc.creatorBruno Gonçalves Botelho
dc.creatorAdriana Silva Franca
dc.creatorLeandro Soares de Oliveira
dc.date.accessioned2022-02-21T00:17:58Z
dc.date.accessioned2025-09-08T23:11:59Z
dc.date.available2022-02-21T00:17:58Z
dc.date.issued2017
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2017.09.037
dc.identifier.issn00236438
dc.identifier.urihttps://hdl.handle.net/1843/39501
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLwt - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectIndústria de alimentos
dc.subject.otherMicrowave
dc.subject.otherPectin extraction
dc.subject.otherPequi peel
dc.titlePotential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction
dc.typeArtigo de periódico
local.citation.epage580
local.citation.spage575
local.citation.volume87
local.description.resumoExtraction of pectin from pequi peel using microwave heating was investigated in this study. Pectin extraction was optimized by a central composite rotational design varying microwave power, extraction time and temperature. Pectin yield ranged from 9.91 to 20.79 g/100 g. Temperature and microwave power significantly affected the yield of pectin extraction employing citric acid, with the highest yield obtained at 108 °C and 600 W. The obtained pectins were of high degree of esterification and the microwave-assisted extraction yields were comparable to other relevant sources of pectin with significantly shorter extraction times, thus confirming the potential of pequi peels as sources of high grade pectins and the extraction technique as quite suitable for such endeavor.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643817307120

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