Obtención de pectina a partir de los frutos maduros de Manilkara surinamensis
Fecha
2017
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El presente trabajo de titulación se basó en la obtención y caracterización de pectina a partir de los frutos maduros de Manilkara bidendata subespecie surinamensis, árbol que pertenece a la familia sapotaceae de origen Sudamericano. Los frutos maduros fueron recolectados en el jardín botánico de la ciudad de Guayaquil y previo a su utilización se seleccionaron y se caracterizaron físicamente. La obtención de la pectina se realizó mediante el método de hidrolisis ácida con ácido clorhídrico (HCl) y ácido acético glacial. En cada caso se evaluaron dos valores de pH (2 y 3) y tres tiempos de extracción:
30, 60 y 90 minutos. Para la caracterización de la pectina se empleó la espectroscopia infrarroja, determinándose no solo las bandas características sino además el grado de metilación. El análisis estadístico de la obtención de la pectina indicó que los rendimientos con HCl son en general superiores que con ácido acético y que además el máximo de rendimiento (77,2%) se obtienen con HCl a pH 3 y 90 minutos de agitación. El análisis IR mostró que la pectina obtenida de este fruto presenta un porcentaje de metilación (45,06%) inferior al
50% por lo que se clasifica como pectina de bajo metoxilo útil para la preparación de mermeladas con bajos niveles de azúcar.
The present work was based on obtaining and characterizing the pectin from the mature fruits of Manilkara bidendata subspecies surinamensis, the tree that belongs to the sapoceae family of South American origin. The mature fruits were collected in the botanical garden of the city of Guayaquil and prior to their use were selected and physically characterized. Pectin extraction was carried out using the acid hydrolysis method with hydrochloric acid and glacial acid. In each case, the pH values (2 and 3) and three extraction times were evaluated: 30, 60 and 90 minutes. For the characterization of pectin was used infrared spectroscopy, determining not only the characteristics of the bands also the degree of methylation. Statistical analysis of pectin extraction indicated that HCl yields were generally higher than with acetic acid and that the maximum yield (77.2%) was obtained with HCl at pH 3 and 90 minutes of agitation. The IR analysis showed that the pectin obtained from this fruit has a percentage of methylation (45.06%) of less than 50% and therefore is classified as low methoxyl pectin useful for the preparation of jams with low sugar levels.
The present work was based on obtaining and characterizing the pectin from the mature fruits of Manilkara bidendata subspecies surinamensis, the tree that belongs to the sapoceae family of South American origin. The mature fruits were collected in the botanical garden of the city of Guayaquil and prior to their use were selected and physically characterized. Pectin extraction was carried out using the acid hydrolysis method with hydrochloric acid and glacial acid. In each case, the pH values (2 and 3) and three extraction times were evaluated: 30, 60 and 90 minutes. For the characterization of pectin was used infrared spectroscopy, determining not only the characteristics of the bands also the degree of methylation. Statistical analysis of pectin extraction indicated that HCl yields were generally higher than with acetic acid and that the maximum yield (77.2%) was obtained with HCl at pH 3 and 90 minutes of agitation. The IR analysis showed that the pectin obtained from this fruit has a percentage of methylation (45.06%) of less than 50% and therefore is classified as low methoxyl pectin useful for the preparation of jams with low sugar levels.
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PECTINA, FRUTOS MADUROS, MANILKARA SURINAMESIS, HIDRÓLISIS ÁCIDA, ESPECTROSCOPIA INFRARROJA