Evaluation of Pectin Extraction Conditions and Polyphenol Profile from Citrus x lantifolia Waste: Potential Application as Functional Ingredients

Teresa Del Rosario Ayora-Talavera, Cristina A. Ramos-Chan, Ana G. Covarrubias-Cárdenas, Angeles Sánchez-Contreras, Ulises García-Cruz and Neith A. Pacheco L.
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Teresa Del Rosario Ayora-Talavera: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ Unidad Sureste. Parque Científico Tecnológico de Yucatán, Km 5.5 Carretera Sierra Papacal-Chuburná puerto, Mérida-CP 97302, México
Cristina A. Ramos-Chan: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ Unidad Sureste. Parque Científico Tecnológico de Yucatán, Km 5.5 Carretera Sierra Papacal-Chuburná puerto, Mérida-CP 97302, México
Ana G. Covarrubias-Cárdenas: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ Unidad Sureste. Parque Científico Tecnológico de Yucatán, Km 5.5 Carretera Sierra Papacal-Chuburná puerto, Mérida-CP 97302, México
Angeles Sánchez-Contreras: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ Unidad Sureste. Parque Científico Tecnológico de Yucatán, Km 5.5 Carretera Sierra Papacal-Chuburná puerto, Mérida-CP 97302, México
Ulises García-Cruz: Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Unidad Mérida Km. 6 Antigua carretera a Progreso Apdo. Postal 73, Cordemex, Mérida Yuc. 97310, México
Neith A. Pacheco L.: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco CIATEJ Unidad Sureste. Parque Científico Tecnológico de Yucatán, Km 5.5 Carretera Sierra Papacal-Chuburná puerto, Mérida-CP 97302, México

Agriculture, 2017, vol. 7, issue 3, 1-12

Abstract: The citrus by-products pectin and polyphenols were obtained from Citrus x lantifolia residues. The use of acid type, solute-solvent ratio, temperature, and extraction time on pectin yield recovery was evaluated using a factorial design 3 4 ; pectin physicochemical characterization, polyphenol profile, and antioxidant activity were also determined. Results indicated a total polyphenol content of 3.92 ± 0.06 mg Galic Acid Equivalents (GAE)/g of citrus waste flour in dry basis (DB), with antioxidant activity of 74%. The presence of neohesperidin (0.96 ± 0.09 mg/g of citrus flour DB), hesperidin (0.27 ± 0.0 mg/g of citrus flour DB), and ellagic acid (0.18 ± 0.03 mg/g of citrus flour DB) as major polyphenols was observed. All of the factors evaluated in pectin recovery presented significant effects ( p < 0.05), nevertheless the acid type and solute-solvent ratio showed the greatest effect. The highest yield of pectin recovery (36%) was obtained at 90 °C for 90 min, at a ratio of 1:80 ( w / v ) using citric acid. The evaluation of pectin used as a food ingredient in cookies elaboration, resulted in a reduction of 10% of fat material without significant texture differences ( p < 0.05). The pectin extraction conditions and characterization from these residues allowed us to determine the future applications of these materials for use in several commercial applications.

Keywords: citrus polyphenols; citrus pectin; Citrus x lantifolia; pectin extraction conditions (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2017
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