Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction





Acid citric; esterification content; factorial; jabuticaba; yield.


Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.

Author Biography

Geovana Rocha Placido, Instituto Federal de Ciência e Tecnologia de Goiano – Campus Rio Verde, Brasil

Engenharia de Alimentos


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How to Cite

CAGNIN, C.; PLACIDO, G. R.; CAVALCANTE, M. D.; FREITAS, B. S. M. de; OLIVEIRA, D. E. C. de; SOUSA, T. L. de. Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction. Research, Society and Development, [S. l.], v. 9, n. 6, p. e25963453, 2020. DOI: 10.33448/rsd-v9i6.3453. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/3453. Acesso em: 1 feb. 2023.



Agrarian and Biological Sciences