Effect of extraction conditions on obtaining pectin from agroindustrial coffee by-products


Autores/as

  • Walter Hernando Pérez Mora Centro de gestión Industrial, Servicio Nacional de Aprendizaje SENA https://orcid.org/0000-0002-7290-1874
  • Jaquelin Mojica Gómez Centro de Gestión Industrial - SENA

DOI:

https://doi.org/10.22517/23447214.25163

Palabras clave:

acid hydrolysis, circular economy, coffee byproducts, degree of esterification, pectin

Resumen

To present a proposal to reduce the waste generated in coffee agroindustrial production and explore potential applications of by-products, this study presents the effects of different physical factors (pH, temperature, and reflux time) on the extraction of pectin from coffee husks Coffea arabica, discarded in coffee farms of San Juan de Rioseco area after the desiccation process. The extraction is carried out by hydrolysis in an acidic medium using hydrochloric acid, precipitation by coagulation with 96% ethanol, filtration, and subsequent drying at 45 °C. Finally, the quality of the pectin obtained is evaluated by infrared spectrophotometry to determine the degree of esterification as well as the yield of the extractions carried out under different conditions. High methoxyl pectins, between 56% and 75% of esterification and yields that do not exceed 1% are obtained from wet material. An inverse temperature-degree of the esterification relationship and a direct time-yield relationship was found, according to an analysis of the main components and surface graphs, finding that the best extraction conditions are pH 2.0, temperature 90 ° C after 1 hour.  The results suggest that byproducts from the coffee agro-industrial process are a promising source of pectin.

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Biografía del autor/a

Walter Hernando Pérez Mora, Centro de gestión Industrial, Servicio Nacional de Aprendizaje SENA

Walter Pérez Mora was   born in   Bogotá, Colombia in 1986. He received a bachelor’s degree in Chemistry in 2009 from Universidad Nacional de Colombia, in Bogotá, Colombia. He received his Master in Science - Chemistry in 2013   from Universidad Nacional de Colombia, in Bogotá, Colombia. He is currently pursuing a Ph.D. in Science - Chemistry in the same University.    He is an Instructor of technology in Chemistry applied to industry in the   Industrial Management Center to Servicio Nacional de Aprendizaje SENA, where he is also a member   of   the    Research   Group in industrial processes. He is the author of a research book, four book chapters and 8 research papers. His research interests include, Plant biochemistry, Environmental chemistry with emphasis on circular economy and analytical Chemistry.

Jaquelin Mojica Gómez, Centro de Gestión Industrial - SENA

Jaquelin Mojica Gómez was born in   Bogotá, Colombia in 1978. She received a bachelor’s degree in Chemistry in 2004 from Universidad Nacional de Colombia, in Bogotá, Colombia. She is Specialist in Laboratory Management of the Universidad Colegio Mayor de Cundinamarca and received her master’s in science - Chemistry in 2021 from Universidad Nacional de Colombia, in Bogotá, Colombia. She has an extensive experience in the analytical area, instrumentation management chemistry and design, development, and analytical methodologies validations. She is currently an instructor and researcher at the Centro de Gestion Industrial of the Servicio Nacional de Aprendizaje SENA-CGI, where she directs the hotbed of research in Agroindustrial Waste Chemistry and Food QuiRAL. She is the author of a research book and 2 research papers. Her research interests include phytochemistry, analytical Chemistry  and environmental chemistry with emphasis on circular economy.

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Publicado

2023-09-21

Cómo citar

Pérez Mora, W. H., & Mojica Gómez, J. (2023). Effect of extraction conditions on obtaining pectin from agroindustrial coffee by-products . Scientia Et Technica, 28(03), 150–156. https://doi.org/10.22517/23447214.25163

Número

Vol. 28 Núm. 03 (2023): Julio-Septiembre

Sección

Ciencias Básicas

Licencia

Derechos de autor 2023 Scientia et Technica

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