This study quantified the amount of pectin in the pulp of three varieties of passion fruit using Fourier-transform infrared spectroscopy (FTIR) and partial least squares (PLS) calibration methods. Pectin was extracted from passion fruit, banana poka, and sweet granadilla pulp. A calibration model using pectin, citric acid, fructose, glucose, and sucrose achieved a determination coefficient of 0.98 and cross-validation coefficient of 0.968. The method determined pectin contents of 20.84% in passion fruit pulp, 24.48% in banana poka pulp, and 13.14% in sweet granadilla pulp. FTIR spectroscopy and chemometrics provided
This study quantified the amount of pectin in the pulp of three varieties of passion fruit using Fourier-transform infrared spectroscopy (FTIR) and partial least squares (PLS) calibration methods. Pectin was extracted from passion fruit, banana poka, and sweet granadilla pulp. A calibration model using pectin, citric acid, fructose, glucose, and sucrose achieved a determination coefficient of 0.98 and cross-validation coefficient of 0.968. The method determined pectin contents of 20.84% in passion fruit pulp, 24.48% in banana poka pulp, and 13.14% in sweet granadilla pulp. FTIR spectroscopy and chemometrics provided
This study quantified the amount of pectin in the pulp of three varieties of passion fruit using Fourier-transform infrared spectroscopy (FTIR) and partial least squares (PLS) calibration methods. Pectin was extracted from passion fruit, banana poka, and sweet granadilla pulp. A calibration model using pectin, citric acid, fructose, glucose, and sucrose achieved a determination coefficient of 0.98 and cross-validation coefficient of 0.968. The method determined pectin contents of 20.84% in passion fruit pulp, 24.48% in banana poka pulp, and 13.14% in sweet granadilla pulp. FTIR spectroscopy and chemometrics provided
QUANTIFICATION OF PECTIN IN PULP OF FRUITS FOR SPECTROSCOPY FTIR AND PLS
Piercosimo Tripaldi-Cappelletti; Isabel Bejarano-Alva, School of Food Engineering, Peruvian Union
University - UPeU, Km. 19.5 Central highway, aa, Lima, Peru. The pectin is a polysaccharide containing units of alpha-(1, 4)-D galacturonic acid. The vegetal matrix usually contains pectin associated with of others carbohydrates molecules that interfere with quantitative analysis, which require a previous stage of extraction and purification, for then determine the amount of pectin by gravimetric, volumetric, chromatographic, colorimetric or enzymatic techniques. The use of Transfer Fourier Infrared spectrometer for quantification of polymers is simple, fast, and has high sensitivity; this could mean an alternative for this analysis. For it, the objective of the present investigation was to determine content of pectin in the pulp of three varieties of Passiflora: passion fruit (Passiflora edulis var. Flavicarpa), banana poka (Passiflora tarminiana) and sweet granadilla (Passiflora ligularis), by means of spectroscopy FTIR using methods multivariant calibration. In the calibration it was used pectin, citric acid, fructose, glucose, and commercial sucrose applying the experimental design Box-Behnken with five factors and three levels. Seven variables were selected (wave numbers) by means of genetic algorithms. Finally was applied partial least-squares (PLS) reaching in the built model a coefficient of 2 2 determination R 0.98, a cross-validation coefficient of determination R cv 0.968 and a Rooturinate-Square Error of Cross-Validation RMSEcv 1.037. The quantity of pectin in the pulp was of passion fruit 20,84%, 24,48% in banana poka and 13,14% in the sweet granadilla. The spectroscopy FTIR application and chemometrics technical allowed the quantification of pectin in a quick and not destructive way this could mean saving of time and money in the industry of fruits.