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Abstract
In this study the influence of the skin color (greenish-white, greenish-
yellow and yellow) and of the extracting agent (HCl, H3PO4, H3PO4-(NaPO3)6)
on the pectin of the dry peel of passion fruit was analyzed. The content of pectin
was determined through the method of acid hydrolysis under the following
extracting conditions pH: 3.0, temperature: 90-95ºC heating period: 90 minutes.
The quality of the pectin was evaluated by means of the analysis of the humidity,
ashes, equivalent weight, methoxyl, anhydrouronic acid, esterification, gelling
period, relative viscosity and infrared spectrum. The maximum yield of pectin
obtained was 18,45% when H3PO4-(NaPO3)6 was used as extracting agent;
whereas in terms of quality the pectin was better when HCl was used as
extracting agent, with a content of anhydrouronic acid and methoxyl of 78%
and 9,9%, respectively. The peel of the passion fruit in the yellow state of ripeness
showed the highest content of pectin, and the greenish-white state of ripeness
showed the best gelling properties. The IR spectrometry confirmed that pectin
had a high methoxyl. The analysis of the minerals showed the following results:
calcium 0.10 to 0.15%, magnesium 0.05 to 0.08% and sodium 0.02 to 0.04%.
The pectin of the peel of passion fruit does not have unusual characteristics
that would indicate some potential commercial disadvantage.
Key words: passion fruit, pectin, extracting agent, skin color.
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D´Addosio et al.
Introduction
Pectin is an excellent colloid passion fruit as a food additive based
that has the property of absorbing a in the content determinations of
huge quantity of water. It belongs to saccharose, total sugar, reductive
the group of polysaccharides and is sugar, brix grade, sodium,
found in most vegetables, mainly in phosphorus, calcium, magnesium,
fruits as for example oranges, among others; besides other
grapefruit, lemon and limonzón important chemical characteristics, it
(citrus grandis). Pectin is mainly has a legitimate and non limited use
concentrated in the primary wall and in the processing systems, therefore
in the medium blade, being the its administration is completely
mesenchyma and parenchyma trustable (1).
particularly rich in this substance, On the other hand, the physical
hence having the role of intercellular (gelification time) and chemical
cement (17, 23). (methoxyl content, content of
Pectin has an important role in galacturonic acid, esterification grade
the processing of food as an additive and viscosity) properties in the
and source of dietary fiber. Gels of molecule of pectin are in function of
pectin are important to create or the nature of the plant, the ripening
modify the texture of blends, jellies, stage, and of the extraction
sweets and dairy products low in fat. methodology (16), establishing
It is also used as an ingredient in variations in the content and quality
pharmaceutical preparations as of pectin.
antidiarrheals, treatments for drug The cortex of the yellow passion
addiction, among others. Besides, this fruit is a sub-product of the processing
reduces the intolerance of glucose in industries of juice, obtaining from 70
diabetics and it even lowers the to 75% of residue material (11). The
cholesterol level in the blood and of production statistics of yellow passion
the lipo-protean fraction of low fruit in Zulia state shows a rate of
density (8). 24.500 Ton/year, with an average
For industrial purpose, the yield in the national market of 35.000
obtaining of pectin is mainly kg/Ha/year (15). Nowadays, there is
restricted to the peel of citric fruits, an accelerate growth in the crop of
with approximately 25% of peptic passion fruit, which tends to continue
substances and of apple husks, increasing due to the demand of fresh
producing from 15 to 18% of pectin. fruit for the internal consumption and
Other sources of pectin include peels the one existent by the industries of
of mango, residues of sunflower, juices. The increased in the
guava among others (9). production of yellow passion fruit in
From the nutritional and the country and mainly in Zulia state,
toxicology point of view, pectin in ge- indicates an increased in the
neral and specially the one found in processing of the fruit for the
238
Rev. Fac. Agron. (LUZ). 2005, 22: 237-246
239
D´Addosio et al.
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Rev. Fac. Agron. (LUZ). 2005, 22: 237-246
the obtained values for this parameter values were found with hexameta-
are comparable to those reported by fosfato of sodium, being the highest
Corona et al. (4) and Tandon et al. (24), the one obtained in the yellow
11.82% and 10.85% respectively; and ripening stage. This value is near to
with the commercial pectin of 10.81%. the 6.76% reported by Matsumoto et
These results show that at the time al. (13), but far away to the reported
that emerges the development phase by Corona et al. (4) of 2.04%. These
of the passion fruit, increases the high quantities of ashes obtained for
quantity of water. However, in the the use of sodium hexameta-
ripening period, the humidity content phosphate, might be due to sodium
reduces particularly in the cortex (21). provided by the salt, and to the
In ashes, it is seen that the highest chelate action of the saline compound
Ashes (%)
X±D.E. a = 0.05. Means with the same superscripts do not differ significantly.
241
D´Addosio et al.
X±D.E. a = 0.05. Means with the same superscript do not differ significantly.
242
Rev. Fac. Agron. (LUZ). 2005, 22: 237-246
esterified, is not high. In relation to pectin with acid. The average values
the content of anhydrouronic acid, the of calcium in the different coloring
highest percentage is observed in the stage that were studied show the
coloring stage V.B with the extracting highest concentrations compare to the
agent HCI. The obtained results agree other ions, besides, it is warned the
with the expressed by Matsumoto et increment tendency in the quantity of
al. (13) and Corona et al. (4), of 78.5% these ions, at the time that increases
and 67.2% respectively; as well as the the ripening. These values are in the
68.90% found for the commercial interval of the concentrations of
pectin. In base to these results it can calcium reported by Albersheim (1) of
be inferred that the extracting agent 0.11% in pulp of grapefruit and
HCI has a favorable role on the pectin, Ferreira (6) from 0.12 to 0.25% in
so the depolarizing action of these peels of mango. These high
mineral acid in the pectin is less percentages of calcium compare to
drastic. In table 4, the results of the other minerals might be due to the
determinations of equivalent weight, structural role that this metallic ion
gelification time and relative viscosity has, which keeps the integrity of the
are observed, comparing these with membranes of the mean blade, and
the reported values for passion fruit cellular walls joining the groups of
and mango of other authors. The free carboxyl from the uronic acid of
forming power of the jelly of pectin in the pectin, in a pectin way (21).
study and its viscosity, allows to say Spectrometry of infrared. In
that the extracted pectin of the cortex figure 1 the spectrums of infrared (IR)
of passion fruit, is a sub-product with obtained from samples of commercial
ideal characteristics to be used in the pectin of citric (pattern of high
food industry, due to it presented a methoxyl) are presented, and the ve-
fast gelation and a strength of getal product (pectin) obtained from
desirable gel. the process of acid hydrolysis of the
Analysis of calcium, dry cortex of passion fruit.
magnesium and sodium. In table Bands around of 1650 and 1750
5, concentrations of ions of calcium, cm-1 are indicators of groups of free
magnesium and sodium are showed, and esterified carboxyl respectively;
presented in the fractions of extracted which are useful for the identification
243
D´Addosio et al.
I
10
0
%T
10 II
0
%T
10 III
0
%T
10 IV
0
%T
244
Rev. Fac. Agron. (LUZ). 2005, 22: 237-246
Conclusions
The content and quality of pectin hexametaphosphate favored the
in the cortex of passion fruit differ highest yield of pectin, while the
according to the coloring stage or clorhydric acid resulted more
ripening of the fruit and of the convenient for the quality of it.
extracting agent. The comparisons done between
The cortex of the passion fruit the commercial pectin (Merk) and the
in the yellow coloring stage (A.) had pectin extracted from the cortex of the
the highest content of pectin (18.45%), passion fruit, specially the one with
but the earliest ripening stage that the green while coloring stage,
was studied, the green-white (V.B), indicate that this last is on an
showed the pectin with the highest acceptable quality rank in function of
quality, indicating the methoxyl the content of methoxyl and of
content (9.90%) and the esterification anhydrouronic acid.
grade (72.05%), this coloring stage The pectin extracted from the
appeared to be the optimum for the cortex of passion fruit is a sub-product
industrial processing, due to the fast with ideal characteristics to be
gelation and the strength of the destined to the food industries,
produced gel. because it presented a fast gelation
Among the chemical agents used and strength of desirable gel.
in the extraction, the sodium
Acknowledge
Authors thanks the Board of the given to the authors; and to all those
Scientific and Humanistic persons that somehow helped in the
development of La Universidad del realization of this research.
Zulia (CONDES) for the financing
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