Cocoa husks, a by-product of cocoa processing, were investigated as a source of pectins. Preliminary results of pectin recovery and characterization are shown; they constitute the first part of a study for the optimization of pectin extraction from this by-product. Husks of two different origins (Ghana and Venezuela) were used whole or minced and pectins were extracted under various conditions (pH 7.0, 4.0, 2.5, 1.5 and 1.0; extraction periods 1–3 h): the highest yield is obtained with minced husks after 1 h of extraction at pH 2.5. A preliminary characterization of pectins, in terms of methyl and acetyl ester contents, was also carried out in order to investigate the influence of different extraction conditions on the chemical composition of the extracts.
Extraction and characterization of pectins from cocoa husks:A preliminary study / Mollea, Chiara; Chiampo, Fulvia; Conti, Romualdo. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 107:(2008), pp. 1353-1356. [10.1016/j.foodchem.2007.09.006]
Extraction and characterization of pectins from cocoa husks:A preliminary study
MOLLEA, Chiara;CHIAMPO, Fulvia;CONTI, ROMUALDO
2008
Abstract
Cocoa husks, a by-product of cocoa processing, were investigated as a source of pectins. Preliminary results of pectin recovery and characterization are shown; they constitute the first part of a study for the optimization of pectin extraction from this by-product. Husks of two different origins (Ghana and Venezuela) were used whole or minced and pectins were extracted under various conditions (pH 7.0, 4.0, 2.5, 1.5 and 1.0; extraction periods 1–3 h): the highest yield is obtained with minced husks after 1 h of extraction at pH 2.5. A preliminary characterization of pectins, in terms of methyl and acetyl ester contents, was also carried out in order to investigate the influence of different extraction conditions on the chemical composition of the extracts.Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
https://hdl.handle.net/11583/1655004
Attenzione
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo