Evaluación de dos métodos de extracción de pectina de la cáscara de cacao (Theobroma Cacao)

Abstract

From cocoa shells of the national variety EET103, applying two methods of extraction: acid hydrolysis and enzymatic hydrolysis pectin was obtained, whose yields were compared by t-Student to identify the most efficient method; additionally was characterized by infrared spectrophotometry functional groups with representative peaks and with these values determine the degree of esterification of the extracted pectins. The comparison of averages showed significant differences (p≤0,05) between the methods, determining that acid extraction reported higher yields. The spectrophotometer analysis determined areas (cm-1) in the acid and enzymatic extraction pectins of 1720,47 and 1727,98 respectively in the ester groups, 1632,10 and 1600,99 in the acid groups, compared with 1741,07 and 1637,95 in the commercial pectin, the pectin GE was 51,31% in acid and 51,90% in enzymatic. To conclude, the acid hydrolysis extraction method performed better than the enzymatic hydrolysis method, the characterization peaks of the functional groups share similarities with the peaks of the commercial pectin; and the GE in both methods is above 50%, placing it as a high methoxyl pectin.