Extracción de pectinas de Vitis labrusca CV. Concord para producir jaleas

Abstract

The processing of Vitis labrusca, cv. Concord grape in order to obtain a flow sheet for extraction of pectins and making jelly of quality was researched. The grape was harvested from Maule Region and processed in Sciences Laboratory of Universidad Católica del Maule, Curicó, Chile. Factorial ANOVA was used to evaluate the effects of two ripeness levels (16.6 and 22)° Brix, three pH conditions (2.0; 2.5 and 3) and two times of heating at 90°C (45 and 60) min on pectin extractions and its methoxyl degree (MD). The means comparison was done by Duncan Test. A flow sheet for obtaining jelly from Concord grapes was decrypted. We have suggested picking grapes at 16.6 °Brix and heating the grape juice for 60 minutes at pH 2.5 for getting the better extraction of high methoxyl pectins (3.84% pectins of 70.48 MD). The water restored at 1% w/v to 65° Brix gave the best jelly appearance.