Bibliographic citations
Calderon, K., (2017). Obtención y caracterización de pectina a partir de la cáscara de cacao (Theobroma cacao L.) variedad CCN - 51 procedente del distrito de Pajarillo - provincia de Mariscal Cáceres [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3132
Calderon, K., Obtención y caracterización de pectina a partir de la cáscara de cacao (Theobroma cacao L.) variedad CCN - 51 procedente del distrito de Pajarillo - provincia de Mariscal Cáceres [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/3132
@misc{renati/1059664,
title = "Obtención y caracterización de pectina a partir de la cáscara de cacao (Theobroma cacao L.) variedad CCN - 51 procedente del distrito de Pajarillo - provincia de Mariscal Cáceres",
author = "Calderon Upiachihua, Kally Mariza",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
The objective of this research was to extract pectin, from the cocoa shell (Theobroma cacao L.) variety CCN-51. A methodology was used to determine the extraction method, applying different conditions between the two pH factors and times, thus three levels for the pH factor (pH: 1,5; 2,5; 3,5) and three levels for the Time factor t ° (40, 60, 80 min) with a constant temperature of 85 ° C, the pectin extraction process was performed using a citric acid extractant and precipitating agent isopropyl alcohol. In order to achieve this, the physicochemical characteristics of the pectins extracted from the cocoa shell were determined in terms of yield (%) of dry pectin, moisture content (%), total ash (%), dilution viscosity CP), equivalent weight (mg / meq), free acidity (meq of free carboxyls / g), methoxy content (%), degree of esterification (%) and galacturonic acid content (%). Obtaining from these analyzes, information on the pectin type in the cocoa shell, in order to determine the optimal pectin extraction parameters, according to the specifications established by the Food Chemicals Codex (FCC) for commercial pectin. With the results already determined in the mentioned analyzes, in dry pectin yield was low (1,62- 2,21%), in moisture content oscillates between (7,82-10,11%), the total ash value (9,48%), viscosity in dilution (109,56-163,33 cP), equivalent weight (1470,58-2164,527 mg / meq), free acidity (0,5-0, 66 meq carb Free / g), methoxyl (3,80-6,69%), degree of esterification (65,0-81,1%), AGA (16,60-23,41%). In order to obtain the best treatment, the statistical design of ANVA was applied, the treatment that obtained the best results was the T7 treatment (pH = 3.5: t= 40 min) in the moisture content with a result of (7, 82%) in the analysis of total ash with a result of (7,42%), with a methoxy content of (6,69%), with a degree of esterification (81,09%) and an AGA content (23,4%), which presented better favorable characteristics when compared to the FCC parameters for commercial pectins.
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