Pectins from apple pomace

AUTOR(ES)

Marcon, Márcia V., Vriesmann, Lúcia C., Wosiacki, Gilvan, Beleski-Carneiro, Eliana, Petkowicz, Carmen L. O.

FONTE

Polímeros

DATA DE PUBLICAÇÃO

2005-06

RESUMO

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.

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