Optimization Of Extraction Of High-ester Pectin From Passion Fruit Peel (passiflora Edulis Flavicarpa) With Citric Acid By Using Response Surface Methodology

dc.creatorPinheiro E.R.
dc.creatorSilva I.M.D.A.
dc.creatorGonzaga L.V.
dc.creatorAmante E.R.
dc.creatorTeofilo R.F.
dc.creatorFerreira M.M.C.
dc.creatorAmboni R.D.M.C.
dc.date2008
dc.date2015-06-30T19:34:25Z
dc.date2015-11-26T14:45:34Z
dc.date2015-06-30T19:34:25Z
dc.date2015-11-26T14:45:34Z
dc.date.accessioned2018-03-28T21:54:48Z
dc.date.available2018-03-28T21:54:48Z
dc.identifier
dc.identifierBioresource Technology. , v. 99, n. 13, p. 5561 - 5566, 2008.
dc.identifier9608524
dc.identifier10.1016/j.biortech.2007.10.058
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-43049159352&partnerID=40&md5=eeac2d0b78acf52ed9c9949f502397c0
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106712
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106712
dc.identifier2-s2.0-43049159352
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1252507
dc.descriptionA central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin. © 2007 Elsevier Ltd. All rights reserved.
dc.description99
dc.description13
dc.description5561
dc.description5566
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dc.languageen
dc.publisher
dc.relationBioresource Technology
dc.rightsfechado
dc.sourceScopus
dc.titleOptimization Of Extraction Of High-ester Pectin From Passion Fruit Peel (passiflora Edulis Flavicarpa) With Citric Acid By Using Response Surface Methodology
dc.typeArtículos de revistas


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