EXTRACTION OF PECTIN FROM MACAÚBA COCONUT PULP CAKE BY ACETIC ACID

In the production chains involving Macaúba (Acrocomia aculeata), it is observed that some by-products are generated during the processes. The cake from the pressing of the coconut pulp of the palm tree, considered a by-product, is presented as a raw material for the extraction of pectin, a compound that has several applications. The analysis of extraction is important when aligning the sustainable sector with the generation of a high-value-added product. Therefore, the objective is to extract the pectin from the cake of the coconut pulp of the palm tree, using acetic acid solutions at different pHs and temperatures, and to ascertain the optimal point for the production of pectin in terms of purity and yield. A total of seven assays were used in pectin extraction, using triplicate at the central point. The yield is determined by dividing the dough obtained from pectin and pie crust used. Referring to purity, the method of Bitter and Muir was followed. In the extractions, sample 2, submitted to pH 2.5 and 90ºC, showed higher percentage values of yield (9.40%) and purity (80.36%). Therefore, in this study, it can be considered that the best condition for pectin production using the pressed coconut cake was used in sample 2. The percentage values of yield presented by the samples exposed to the central point (pH 3 and 80ºC) are relatively close, with an average of 6.47%, and the degree of purity reached 50.19%. Soon, it is intended to analyze the thermal behavior of the samples, via thermogravimetric analysis and exploratory differential calorimetry, as well as to analyze the samples in terms of degree of esterification via infrared spectroscopy.