Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin

  • R. M. Esparza-Merino
  • M. E. Macías-Rodríguez
  • E. Cabrera-Díaz
  • A. J. Valencia-Botín
  • Y. Estrada-GirónEmail author


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.


Hibiscus sabdariffa L. By-products Colima and Sudan cultivars Pectin properties 



Author R.M.E.M. wants to thank CONACYT (Consejo Nacional de Ciencia y Tecnología) for the scholarship granted to achieve her master’s degree. English edition by Agustín Ruiz Esparza Y Ballesteros, M.A. & C2 Oxford College International, Oxfordshire, U.K.


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© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Departamento de Ing. QuímicaUniversidad de Guadalajara CUCEIGuadalajaraMexico
  2. 2.Departamento de FarmacobiologíaUniversidad de Guadalajara CUCEIGuadalajaraMexico
  3. 3.Departamento de Ciencias de la SaludUniversidad de Guadalajara CUCBAGuadalajara-NogalesMexico
  4. 4.Departamento de Ciencias BásicasUniversidad de Guadalajara CUCIENEGAOcotlánMexico

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