Obtainment and characterization of pectin through the peel of passion fruit ( Passiflora edulis f . flavicarpa Degener )

Abstract

In this study the influence of the skin color (greenish-white, greenishyellow and yellow) and of the extracting agent (HCl, H3PO4, H3PO4-(NaPO3)6) on the pectin of the dry peel of passion fruit was analyzed. The content of pectin was determined through the method of acid hydrolysis under the following extracting conditions pH: 3.0, temperature: 90-95oC… (More)

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