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The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour

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Abstract

Pectin from the cladode flour of Opuntia ficus indica was extracted at different ethylenediaminetetraacetate concentrations (10 or 20 %), temperatures (40 or 80 °C), pH values (2 or 11), and times (10, 20, 30 40, 50 or 60 min). The effects of the extraction conditions on the yield, purity, and chemical composition of pectin were assessed. The highest pectin yield was observed for pectin obtained under alkaline conditions and 20 % of EDTA. However, pectin produced from alkaline extractions had a lower content of GalA than pectin produced from acid extractions. Higher temperatures favored the extraction of pectin under acid conditions, but these conditions diminished the arabinose content of pectins in a time-dependent manner. The tested extraction conditions caused only slight changes in the molecular weight of the extracted pectin as a function of time.

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Acknowledgments

The present research was supported by the Faculty Improvement Program (PROMEP-SEP) and the Fund for Research Support (FAI-UASLP) through the grants PROMEP/103.5/07/2574 and C07-FAI-11-21.5, respectively. We also acknowledge the fellowship from ECOES-Santander for Mayra Sánchez-Becerril. The author also thanks Dra. María del Rosario Morales Armenta for technical assistance.

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, 78210, San Luis Potosí, Mexico

    Jaime David Pérez-Martínez, Mayra Sánchez-Becerril & Marco M. González-Chávez

  2. Centro de Investigación En Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Cd. Cuauhtémoc, Chihuahua, Mexico

    José de Jesús Ornelas-Paz

  3. Facultad de Ciencias Químicas, Universidad de Colima, Colima, Mexico

    Vrani Ibarra-Junquera & Pilar Escalante-Minakata

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  1. Jaime David Pérez-Martínez
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  2. Mayra Sánchez-Becerril
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  3. José de Jesús Ornelas-Paz
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  4. Marco M. González-Chávez
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  6. Pilar Escalante-Minakata
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Correspondence to Jaime David Pérez-Martínez.

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Pérez-Martínez, J.D., Sánchez-Becerril, M., Ornelas-Paz, J.J. et al. The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour. J Polym Environ 21, 1040–1051 (2013). https://doi.org/10.1007/s10924-013-0602-2

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