Extraction and Characterization of Pectin from Novel Sources

Jicama, cactus and tejocote pulps, prickly pear and mango pomaces were tested as new alternative raw materials for pectin e xtraction. P rior t o s electing the e xtractant s olution, a preview step was suggested the characterization of the raw material using FTIR spectroscopy. Knowing its fingerprint map, it can be inferred which extractant solution can be used. An autoclaving method was applied for 10 min to extract pectin using water, sodium hexamethaphosphate and citric acid. Pectin yield was calculated on a dry weight basis. For jicama pulp, cactus pulp and prickly pear pomace, the highest yields were obtained using sodium hexamethaphosphate. The maximum pectin yield obtained was 40% with jicama pulp. Infrared spectroscopy analysis showed that pectic substances extracted with sodium hexamethaphosphate under described conditions had a low degree of methoxylation. Mango pectin was extracted obtaining high yields (39%) with citric acid. The highest extraction yield of tejocote pectin was 20% using citric acid.