Banca de QUALIFICAÇÃO: LUIZ BRITO DE SOUZA FILHO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE: LUIZ BRITO DE SOUZA FILHO
DATA: 17/05/2024
HORA: 08:30
LOCAL: Auditório PPGQ
TÍTULO: EXTRAÇÃO ASSISTIDA POR ULTRASSOM DE PECTINA DAS CASCAS DE Spondias purpurea L: OTIMIZAÇÃO, CARACTERIZAÇÃO E COMPARAÇÃO COM A PECTINA COMERCIAL
PALAVRAS-CHAVES: Pectin, Spondias purpurea L., Ultrasound, Optimization, Characterization
PÁGINAS: 38
GRANDE ÁREA: Ciências Exatas e da Terra
ÁREA: Química
SUBÁREA: Química Analítica
ESPECIALIDADE: Instrumentação Analítica
RESUMO:

This study investigated the extraction of pectin from the Spondias purpurea L. peels using the ultrasound-assisted extraction (UAE) technique. The extraction process was optimised using the Box-Behnken design (BBD), resulting in a maximum yield of 24.2% under ideal conditions of temperature at 70°C, power at level 4, and pH 1.9, after 35 minutes of sonication, as validated by the experimental results (25.09 ±0.12%). Both commercial pectin (CP) and UAE pectin exhibited high esterification, with a degree of esterification of 51.10 ± 0.24% and 53.19 ± 0.71% (p = 0.072), respectively. Methoxyl contents were determined as 7.01 ± 0.03% for CP and 7.23 ± 0.19% (p = 0.092) for UAE. Additionally, UAE demonstrated high antioxidant capacity (p = 0.059) as well as water/oil holding capacity (p = 0.058; p = 0.051) and emulsification properties similar to those of CP. X-ray diffraction (XRD) patterns indicated greater crystallinity in the pectin obtained by ultrasound compared to commercial pectin. Scanning electron microscopy (SEM) revealed a smoother surface on the ultrasound-obtained pectin than on commercial pectin. Fourier transform infrared (FT-IR) spectroscopy confirmed the presence of galacturonic acid units in both samples. Thermal analysis by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) revealed greater thermal stability in the pectin obtained by ultrasound compared the commercial pectin. A detailed comparative study on the properties of pectin extracted by ultrasound from Spondias purpurea L. peels and commercial pectin confirmed the quality of the extracted pectin, indicating its potential use as a food ingredient in the food industry.

 

Keywords: Pectin, Spondias purpurea L., Ultrasound, Optimization, Characterization

MEMBROS DA BANCA:
Presidente - 2059797 - HERBERT DE SOUSA BARBOSA
Interno - 2350685 - BENEDITO BATISTA FARIAS FILHO
Interno - 1998602 - EVERSON THIAGO SANTOS GERONCIO DA SILVA
Externo à Instituição - JARDES FIGUEREDO DO REGO - UESPI