Extraction of pectic substances from the mesocarp of Passiflora nitida Kunth. Passiforaceae

• Autor(a) principal: Gomes, Juliane Tavares
• Data de Publicação: 2020
• Outros Autores: Barroso, Adenilson de Sousa, Mourão, Rosa Helena Veras, Monteiro, Carlos Diego Almeida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/917
• topic: Maracujá-do-mato. Pectin. Byproduct. Amazon.; Maracujá-do-mato. Pectina. Subprodutos. Amazônia.

Passiflora nitida Kunth (maracujá-do-mato) is a native species from Brazil, occurring in the north, northeast and midwest. Its fruit is consumed mainly in nature, being little explored as its functional properties. The aim of this study was to extract pectic substances from the mesocarp of Passiflora nitida Kunth. The mesocarp was dehydrated, crushed and obtained a fine-grained powder (flour), which was characterized by granulometry, swelling index, titratable acidity, ashes and moisture content. For the extraction of pectic substances was used 4g of the powder, in acid medium. Commercial citric acid and 5% lemon juice were used at 60ºC and 80ºC for 60 minutes and 120 minutes. The experiments were performed in triplicate and submitted to analysis of variance. The yield of lemon juice for 60 minutes at 80ºC and 120 minutes at 60ºC was 17,9% and 14,3%, respectively. For commercial citric acid, for 60 min at 80ºC and 120 minutes at 60ºC was 12,9% and 12,2%, respectively. Passiflora nitida mesocarp may be a source for obtaining pectic substances.