Análisis de pectina en pulpa de uvilla (Physalis peruviana L) mediante hidrólisis ácida en la Finca Layla´s provincia de Cañar 2021
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2021
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Universidad de Guayaquil. Facultad de Ciencias Químicas
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La pectina es un heteropolisacárido usado como aditivo espesante o gelificante en diferentes industrias alimentarias y farmacéuticas. El presente trabajo se enfocó en la extracción de pectinas de la pulpa de uvilla (Physalis peruviana L) en dos ecotipos (ES) serrana y (EM) manzana propios del Ecuador por el método de hidrólisis ácida en condiciones de pH 2, temperatura de 90 °C por 70 minutos. Se adquirió aproximadamente 16 libras de uvilla de índice de madurez 3-4 de la finca Layla´s ubicada en la provincia del Cañar. Para los análisis fisicoquímicos y estudios de calidad se utilizaron las metodologías descritas para cada parámetro acorde a las normativas internacionales FAO, WHO, USP, FARMACOPEA Y CODEX Alimentarius. Los datos obtenidos fueron los siguientes, rendimiento de pectina ES fue 5,33 % y 3,50 % para EM, contenido de humedad para ES de 5,87 % y EM de 5,78%, viscosidad aparente de 19,02
PAs para ES y 18,85 PAs para EM, peso equivalente de 86,42 % para ES y 134,03 % para EM, acidez libre de 2 % para ES y 2,32 % para EM, grado de esterificación de 60,84 % para ES y 60,65 % para el EM, porcentaje de metoxilación de 7,75 para ES y 7,63 para EM y por último porcentaje de ácido galacturónico de 79,79 para ES y 78,76 para EM; donde se evidenció que las pectinas extraídas de ambos ecotipos son de alta calidad pero de rendimientos relativamente bajos con alto grado de esterificación y bajo porcentaje de metoxilos.
Pectin is a heteropolysaccharide used as a thickening or gelling additive in different food and pharmaceutical industries. The present work focused on the extraction of pectins from the uvilla´s pulp (Physalis peruviana L) in two ecotypes (SE) serrana and (ME) manzana from Ecuador by the acid hydrolysis method under conditions of pH 2, temperature of 90 °C for 70 minutes. Approximately 16 pounds of uvilla with a maturity index 3-4 were acquired from Layla's farm located in the province of Cañar. For the physicochemical analyzes and quality studies, the methodologies described for each parameter were used according to the international regulations FAO, WHO, USP, FARMACOPEA and CODEX Alimentarius. The data obtained were the following, SE pectin yield was 5.33% and 3.50% for ME, moisture content for SE of 5.87% and ME of 5.78%, apparent viscosity of 19.02 PAs for SE and 18.85 PAs for ME, equivalent weight of 86.42% for SE and 134.03% for ME, free acidity of 2% for SE and 2.32% for ME, degree of esterification of 60.84% for SE and 60.65% for ME, percentage of methoxylation of 7.75 for SE and 7.63 for SM and finally percentage of galacturonic acid of 79.79 for SE and 78.76 for ME; where it was evidenced that the pectins extracted from both ecotypes are of high quality but of relatively low yields with a high degree of esterification and a low percentage of methoxyls.
Pectin is a heteropolysaccharide used as a thickening or gelling additive in different food and pharmaceutical industries. The present work focused on the extraction of pectins from the uvilla´s pulp (Physalis peruviana L) in two ecotypes (SE) serrana and (ME) manzana from Ecuador by the acid hydrolysis method under conditions of pH 2, temperature of 90 °C for 70 minutes. Approximately 16 pounds of uvilla with a maturity index 3-4 were acquired from Layla's farm located in the province of Cañar. For the physicochemical analyzes and quality studies, the methodologies described for each parameter were used according to the international regulations FAO, WHO, USP, FARMACOPEA and CODEX Alimentarius. The data obtained were the following, SE pectin yield was 5.33% and 3.50% for ME, moisture content for SE of 5.87% and ME of 5.78%, apparent viscosity of 19.02 PAs for SE and 18.85 PAs for ME, equivalent weight of 86.42% for SE and 134.03% for ME, free acidity of 2% for SE and 2.32% for ME, degree of esterification of 60.84% for SE and 60.65% for ME, percentage of methoxylation of 7.75 for SE and 7.63 for SM and finally percentage of galacturonic acid of 79.79 for SE and 78.76 for ME; where it was evidenced that the pectins extracted from both ecotypes are of high quality but of relatively low yields with a high degree of esterification and a low percentage of methoxyls.
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PHYSALIS PERUVIANA (UVILLA), HIDRÓLISIS ÁCIDA, PECTINAS, VALORACIÓN Y CALIDAD