Farinhas e pectinas oriundas das cascas de tangerina poncã (Citrus reticulata blanco) de diferentes regiões

Abstract

In a survey carried out in the fairs in the city of Londrina-PR, it was identified that the tangerines of the Ponkan cultivar is one of the most discarded fruits, by rottenness, generating economic and nutrient losses. Aiming to take advantage of the ponkan tangerines already selected by marketers as an exclusion from consumers' purchase and the by-products generated in the juice industry, this work had as objective to elaborate and characterize flours obtained by drying the ponkan peels and extracting pectin from the flours. The samples, kindly provided, come from the state of Paraná (PR) and Rio Grande do Sul (RS), whose peels were evaluated, dried in an oven for 8 hours at 60ºC and crushed to obtain the flours. The fcpPR (ponkan peels flour from the state of Paraná) and fcpRS (ponkan peels flour from the state RS) were classified by granulometry and characterized by physical-chemical, technological and instrumental analyzes. The flours pectins were extracted with hydrochloric acid, hasty and later washed with ethanol and characterized by the degree of esterification and gelling power. Ponkan peels showed similarity in yield, water activity and moisture, but differed in luminosity and intensity of the red color. Flours showed similar yield and water activity and differences in granulometric distribution and pH. The chemical composition showed that the flours have levels of proteins, lipids, dietary fibers and phenolic compounds in quantities that can nourish and improve the health of consumers. In the color analysis of the flours, it was noted that fcpPR is more luminous and less intense in red and yellow than fcpRS. With the flour sorption isotherms, it was observed that the BET and GAB models adjusted satisfactorily to the results and that both had the shape closest to J, with a flatter area in the first part of the curve. The analysis of X-ray diffraction of the flours showed peaks of crystallinity in the region between 20 and 50º. Technological analyzes were similar for both samples, which showed water retention of up to six times its weight. The pectin yield, extracted from the flours, was similar, as was the degree of esterification, which classified it as high methoxylation pectin. In the gelling capacity, it was noted that the pectin viscosity of fcpPR was higher than that of fcpRS and both decrease with increasing temperature. The pectin diffractograms showed crystalline regions between 20 and 40º angles. In conclusion, the use of ponkan peels, in the form of flour and subsequent pectin extraction, may be reduce hunger and malnutrition, since if the flour is used in bakery products it will provide important nutrients in addition to the technological properties, useful preparation and pectin s may be applied in the manufacture of jam. To the environmental issue, as it will be reduce the volume discarded in the environment, and the appreciation of the work of small producers and family farming, minimizing economic losses.