Quantificação de pectina do albedo do maracujá amarelo por espectroscopia e análise multivariada

Abstract

The present work had as main objective the development of analytical methodologies multivariate oriented quantification of pectin obtained from albedo of yellow passion fruit (Passiflora edulis f. Flavicarpa), using the near infrared spectroscopy (NIR). Initially we performed the isolation of pectin present in the albedo by the method of acid extraction and ethanol precipitation. Subsequently, the NIR spectra were obtained for albedo in nature. The calibration models were developed with 48 samples of fresh fruit, divided into three groups according to their stage of maturation, correlating the physicochemical data with the NIR spectra by partial least squares regression (PLS). The predictive ability of the models was evaluated by external validation, using a set of three samples that were not part of the initial modeling. The calibration models were not satisfactory for quantification of pectin present in passion fruit albedo, which suggests the need for further studies regarding the use of instrumentation as an ally in the quantification of the fruit composition, taking into account the many advantages that these analyzes represent, such as simplicity, less time spent and the absence of chemical waste produced by traditional methods of analysis.