A Comparative Study of Pectin Extracted from Passion Fruit Rind Flours

Brazil is the world’s main producer of passion fruit. Previous reports show that passion fruit rinds, an industrial waste, contain large amounts of pectin. Pectin is a dietary fiber that is widely used in the food industry as a gelling agent and stabilizer. In this study, the quality and characteristics of pectin extracted from yellow passion fruit rind flour was investigated. Pectin was extracted from both commercially available and prepared passion fruit peels using nitric acid. Once extracted, the pectin was evaluated for its molecular characteristics and chemical composition as well as for the apparent and reduced viscosity of the gel. Prepared (blanched) rind flour yielded 203.4 g kg⁻¹ of pectin, which contained a uronic acid content of 681 mg g⁻¹, a degree of esterification of 80, a degree of methylation of 80, a reduced viscosity of 6.8 dL g⁻¹ and an apparent viscosity of 13.4 cP. The results suggest a clear influence of the raw material on it’s the resultant characteristics of the pectin. In addition, our results show that therheological properties and molar characteristics of pectin were negatively affected when the rind flours were subjected to high temperatures. Pectin methyl esterase activity was detected in the freeze-dried, unblanched raw material. Extensive efforts have been directed towards minimizing waste and the reported results show that high quality pectin can be obtained from passion fruit rinds, an industrial waste product of passion fruit processing.