Implementation of a method of extraction conditions of pectin obtained fromagroindustrial by-product cocoa husks

Implementación de un método de extracción de pectina obtenida del subproducto agroindustrial cascarilla de cacao

Pectin is a polysaccharide with hydrocolloidal, gelling and stabilizing characteristics. It is widely used in the manufacture of cosmetics, food products, and pharmaceuticals, among others products. Taking into account this wide range of applications in several industries, this study sought to evaluate national cocoa husks (Theobroma cacao Linneo), a waste of difficult disposal, as a source of this natural polymer. The study also attempted to determine the best conditions for the extraction process. The cocoa husks are from a national industry and comprise different materials (Criollo, Forastero and Trinitario). A reflux extraction method using citric acid was implemented. Preliminary tests took different periods of time (100, 95, 85 and 75 minutes) and were conducted at different temperatures (95, 90, 80 and 70 ºC). A test of variance was made using 22 design and employing the highest percentages of methoxyl and galacturonic acid. The pectin extraction yield increased proportionally with time and temperature. However, the percentage of methoxyl did not show an important variation (2.65%±0.16 and 2.90%±0.03). The pectin obtained was characterized as one of low methoxyl pectin content. The best extraction temperature condition using a citric acid solution of pH 3 was 70 °C hold during 95 minutes. Under this condition a yield of 8.82 g pectin / 100 g cocoa husks was obtained, the esterification degree was 71.88%±0.78, and the percentage of galacturonic acid was 26.86%±0.86. These results show that the husks from the national cocoa industry can be included among the alternative sources to obtain pectin.

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