Abstract

MENDOZA-VARGAS, Lina; JIMENEZ-FORERO, Javier  and  RAMIREZ-NINO, Miguel. EVALUATION OF PECTIN EXTRACTED ENZYMATICALLY FROM COCOA (Theobroma cacao L.) POD HUSKS. rev.udcaactual.divulg.cient. [online]. 2017, vol.20, n.1, pp.131-138. ISSN 0123-4226.

This research was aimed to evaluate the yield and characteristics of pectin extracted enzymatically from cocoa (Theobroma cacao L.) pod husks pericarp. For this a unifactorial type design with 4 levels of treatment varying the concentration of commercial enzyme complex Viscozyme L. of the brand Novozyme®.. The obtained pectin was characterized according to the methodology proposed by Owens et al. 1952. A commercial preserved product (jam) was elaborated, where pectin obtained enzymatically was compared with high and low methoxyl commercial pectin, in both cases the apparent viscosity of the obtained fluid was evaluated. The highest pectin extraction yield (13.0 ± 0.53%) was obtained using the highest concentration of enzyme complex (82.9 µL / 100g shell), showing significant differences with the other treatments (p <0,05). Percentage of methoxyl (ME) was 1.58 ± 0.01%, equivalent weight (PE) 5091.4 ± 77.6mg/meq, free acidity (AL) 0.20 ± 0.01meq/g, degree of Esterification (GE) 72 ± 0.1% and the percentage of anhydridogalacturonic acid (AAG) 12.5 ± 1.0%. With respect to the commercial product, rheological characteristics of a pseudoplastic non-Newtonian fluid with a maximum apparent viscosity of 6043,7 mPa.s and a minimum of 1741,3 mPa.s were observed when increasing the torque force, presenting a lower viscosity capacity than the commercial pectin. According to the results obtained it was demonstrated that there is an opportunity to obtain pectins from residues from the cocoa sector using commercial enzymes with possible uses in the food industry.

Keywords : Extraction yield; enzymatic hydrolysis; viscosity; esterification and methoxylation degree and cocoa pod husk.

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