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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 1003-1011
Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin
R. M. Esparza-Merino1 • M. E. Macìas-Rodrı ´guez2 • E. Cabrera-Dìaz3 • A. J. Valencia-Botìn4 • Y. Estrada-Girón1
1 Departamento de Ing. Química, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, 44430 Guadalajara, JAL, Mexico 2 Departamento de Farmacobiología, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, 44430 Guadalajara, JAL, Mexico 3 Departamento de Ciencias de la Salud, Universidad de Guadalajara CUCBA, Km. 155 Carretera, 44171 Guadalajara-Nogales, JAL, Mexico 4 Departamento de Ciencias Ba ´sicas, Universidad de Guadalajara CUCIENEGA, Av. Universidad 1115, 47810 Ocotla ´n, JAL, Mexico
ABSTRACT
The by-products of Hibiscus sabdariffa L. (HsL), obtained after soaking or decoction of the calyces of Colima and Sudan cultivars, were used for pectin extraction. After soaking, the wastes of both cultivars gave higher yields of pectin than those obtained by decoction. The pectin of the wastes by soaking presented high methoxyl groups, galacturonic acid content, viscosity and gelling capacity. Pectin of this treatment also exhibited bands in the regions of 1750 cm-1 and 1630 cm-1 that represents the C=O stretching vibrations of methyl ester and the amounts and degree of esterification of the HsL pectin. Interestingly, the pectin retained the typical red color of fresh HsL calyces. The amounts of anthocyanins and ascorbic acid of pectin did not show effects against pathogenic microorganisms. Nonetheless, pectin of the Sudan HsL wastes obtained by soaking, exhibited higher properties than those of the citric pectin, thus, demonstrating its potential for industrial applications.
KEYWORD
Hibiscus sabdariffa L., By-products, Colima and Sudan cultivars, Pectin properties
Food Science and Biotechnology 2019 ; 28(4): 1003-1011
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