Caracterización química de la pectina obtenida de desechos del beneficiado de café

Delia Arrióla; Ricardo García

doi:10.54495/Rev.Cientifica.v3i2.459

Authors

Delia Arrióla Faculty of Chemical Sciences and Pharmacy
Ricardo García Central American Institute for Industrial Research and Technology

DOI:

https://doi.org/10.54495/Rev.Cientifica.v3i2.459

Keywords:

chemical characterization, pectin, coffee processing waste

Abstract

Pectic substances are integral components of plant cell structure and function as cementing agents in their middle lamellae. This group includes pectin, which refers to a group of partially methoxylated, water-soluble polygalacturonans, whose composition varies depending on the source and the conditions used for their isolation. Its function in fruits and vegetables is primarily related to retaining their shape and firmness. Its main industrial use is in the preparation of jellies and jams. Traditionally, pectin has been obtained from the waste products of coffee and apple processing. Although there is no shortage of the raw material pectin, there will always be interest in obtaining it at a lower price. Coffee mucilage and pulp are known to contain, among other components, appreciable amounts of pectin (1, 2, 3, 4). Since Guatemala is predominantly a coffee-growing country, the waste products obtained from coffee processing constitute a potential source of pectin. In theory, approximately US$20,574,119.53 could be obtained from the processing of all the coffee mucilage produced in the country. However, the data provided in the literature on the properties and quality of coffee pectins are scarce and incomplete, so further research into their characteristics is necessary, including their role in the manufacture of jellies. The fundamental objective of this work is to chemically and physically characterize the pectin extracted from coffee mill waste (mucilage and pulp) to determine if it is of acceptable quality for the manufacture of food, pharmaceutical, and industrial products in general. To this end, the characteristics of the coffee pectins were compared with those of some standardized commercial pectins and with a pure critical pectin. An analysis of variance was used to determine whether a statistically significant difference existed between the studied characteristics at the 5% level. In cases where this analysis was significant, the sample means between which there was a difference were determined by applying Duncan's Multiple Interval test.

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