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Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach.
Carbohydr Polym. 2014 Jun 15; 106:179-89.CP

Abstract

An ultrasound-assisted procedure for the extraction of pectins from grape pomace with citric acid as the extracting agent was established. A Box-Behnken design (BBD) was employed to optimize the extraction temperature (X1: 35-75°C), extraction time (X2: 20-60 min) and pH (X3: 1.0-2.0) to obtain a high yield of pectins with high average molecular weight (MW) and degree of esterification (DE) from grape pomace. Analysis of variance showed that the contribution of a quadratic model was significant for the pectin extraction yield and for pectin MW whereas the DE of pectins was more influenced by a linear model. An optimization study using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. According to the RSM model, the highest pectin yield (∼32.3%) can be achieved when the UAE process is carried out at 75°C for 60 min using a citric acid solution of pH 2.0. These pectic polysaccharides, composed mainly by galacturonic acid units (<97% of total sugars), have an average MW of 163.9 kDa and a DE of 55.2%. Close agreement between experimental and predicted values was found. These results suggest that ultrasound-assisted extraction could be a good option for the extraction of functional pectins with citric acid from grape pomace at industrial level.

Authors+Show Affiliations

Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain. Electronic address: antoni.femenia@uib.es.Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango., Av. Artículo 123 S/N, Fracc. Filadelfia, 35010, Gómez Palacio, Dgo., Mexico.Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24721067

Citation

Minjares-Fuentes, R, et al. "Ultrasound-assisted Extraction of Pectins From Grape Pomace Using Citric Acid: a Response Surface Methodology Approach." Carbohydrate Polymers, vol. 106, 2014, pp. 179-89.
Minjares-Fuentes R, Femenia A, Garau MC, et al. Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach. Carbohydr Polym. 2014;106:179-89.
Minjares-Fuentes, R., Femenia, A., Garau, M. C., Meza-Velázquez, J. A., Simal, S., & Rosselló, C. (2014). Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach. Carbohydrate Polymers, 106, 179-89. https://doi.org/10.1016/j.carbpol.2014.02.013
Minjares-Fuentes R, et al. Ultrasound-assisted Extraction of Pectins From Grape Pomace Using Citric Acid: a Response Surface Methodology Approach. Carbohydr Polym. 2014 Jun 15;106:179-89. PubMed PMID: 24721067.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultrasound-assisted extraction of pectins from grape pomace using citric acid: a response surface methodology approach. AU - Minjares-Fuentes,R, AU - Femenia,A, AU - Garau,M C, AU - Meza-Velázquez,J A, AU - Simal,S, AU - Rosselló,C, Y1 - 2014/02/14/ PY - 2013/10/22/received PY - 2014/01/26/revised PY - 2014/02/05/accepted PY - 2014/4/12/entrez PY - 2014/4/12/pubmed PY - 2015/10/27/medline KW - Degree of esterification KW - Grape pomace KW - Molecular weight KW - Pectin KW - Response surface methodology KW - Ultrasound-assisted extraction SP - 179 EP - 89 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 106 N2 - An ultrasound-assisted procedure for the extraction of pectins from grape pomace with citric acid as the extracting agent was established. A Box-Behnken design (BBD) was employed to optimize the extraction temperature (X1: 35-75°C), extraction time (X2: 20-60 min) and pH (X3: 1.0-2.0) to obtain a high yield of pectins with high average molecular weight (MW) and degree of esterification (DE) from grape pomace. Analysis of variance showed that the contribution of a quadratic model was significant for the pectin extraction yield and for pectin MW whereas the DE of pectins was more influenced by a linear model. An optimization study using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. According to the RSM model, the highest pectin yield (∼32.3%) can be achieved when the UAE process is carried out at 75°C for 60 min using a citric acid solution of pH 2.0. These pectic polysaccharides, composed mainly by galacturonic acid units (<97% of total sugars), have an average MW of 163.9 kDa and a DE of 55.2%. Close agreement between experimental and predicted values was found. These results suggest that ultrasound-assisted extraction could be a good option for the extraction of functional pectins with citric acid from grape pomace at industrial level. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/24721067/Ultrasound_assisted_extraction_of_pectins_from_grape_pomace_using_citric_acid:_a_response_surface_methodology_approach_ DB - PRIME DP - Unbound Medicine ER -