Caracterização da farinha de casca de poncã e otimização da extração de pectina

Abstract

Some waste generated in industrialization still have potential use and represent sources of nutrients can be used in animal or human consumption. The tangerin is marketed in the form and nature as raw material in juice production. The peel, pulp and seeds represent a residue that can be reused. The objective of this study was to characterize the flour obtained from the tangerine ponkan peel and optimize a process of pectin extraction. The peel flour showed clear orange color (L = 71.96 ± 0.57, a = 8.67 ± 0.20 and b = 33.66 ± 0.50), average moisture of 10.64 and 36% (dry basis) ash of 2.71 ± 0.09%, protein 7.29 ± 0.33%, lipid 2.67 ± 0.09% and 87.33 ± 0 carbohydrate 68%. Among the saturated fatty acids (364.85 ± 5.22 mg / g total lipid, LT), were predominantly palmitic acid (182.64 ± 3.17 mg / g LT) and monounsaturated (74.73 ± 1.21 mg / g LT) of palmitoleic acid (20.27 ± 0.71 mg / g LT). The polyunsaturated fatty acid (490.24 ± 9.08 mg / g LT) are represented by linoleic acids, omega-6 family of (n-6) (351.88 ± 7.69 mg / g LT) and alpha -linolenic acid, omega-3 family of (n-3) (138.36 ± 1.92 mg / g LT) with the n-6/n-3 ratio (2.54 ± 0.04) whereas the ideal classified as balanced intake of lipids. The characterization of the hygroscopic behavior of the ponkan peel flour showed initial moisture content of 10.64 g.100 g-1. The gravimetric balance was achieved after 16 and 10 days when the experiments were conducted at 25 ºC and 35 ºC, respectively. Using the sonicator apparatus as proposed in the differential method for extraction of pectin, the results for percentage yield of extracted pectin were not considered statistically significant at level of significance reported. However, it was found higher percentages of degree of esterification higher (around 76%) with an intermediate extraction time (approximately 8 minutes), and the extremes of sample/solvent relationship (0.055 and 0.015 g / mL).