Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology

  • Kliemann E
  • De Simas K
  • Amante E
 et al. 
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Abstract

Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40-90 degrees C), pH (1.2-2.6) and extraction times (10-90 min), with and without skins using a 2(4) factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80 degrees C and pH 1 with an extraction time of 10 min considering model extrapolation.

Author-supplied keywords

  • Central composite design
  • Extraction yield
  • Passion fruit
  • Pectin
  • Response surface methodology

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