* Autor a quien debe ser dirigida la correspondenciaRecibido Abr. 20, 2017; Aceptado Jun. 28, 2017; Versión final Ago. 31, 2017, Publicado Feb. 2018 Resumen La presente investigación muestra los resultados de rendimiento del proceso de extracción de pectina de la cáscara del fruto de maracuyá (Passiflora edulis flavicarpa) asistida por microondas y el contenido de metoxilo de la pectina obtenida. Se usó un diseño completamente aleatorizado con arreglo factorial 3 3 por triplicado, con los siguientes factores: tiempo de extracción, potencia del microondas y concentración de la solución de HCl. Se realizó un análisis de varianza y un test de comparación de medias con un nivel de significancia del 5%. Las condiciones que arrojaron el mayor rendimiento en pectina (68,76%) en base húmeda fueron: tiempo de 100 segundos, potencia de 1000 vatios y concentración de solución de HCl de 0,24 N. Para este tratamiento, el porcentaje del contenido de metoxilo de la pectina obtenida fue del 6,86% (p/p), clasificando a la pectina como de bajo metoxilo. Palabras clave: pectina, metoxilo, extracción, microonda, maracuyá Rapid Extraction of Pectin from Passion Fruit Peel (Passiflora edulis flavicarpa) using Microwave AbstractIn this research, the performance of the microwave-assisted extraction process of pectin from peel of passion fruit (Passiflora edulis flavicarpa) and the methoxyl content of the pectin obtained are shown. A completely randomized design with factorial arrangement 3 3 in triplicate, was employed. The following factors were considered: extraction time, microwave power and concentration of the solution of HCl. Analysis of variance (ANOVA) was performed and a mean comparison test with a significance level of 5% was applied. The results show that the treatment with the highest pectin yield (68,76%), in wet basis, had the following conditions: time of 100 seconds, power of 1000 W and concentration of HCl of 0,24 N. For this treatment, the percentage of the methoxyl content of the pectin obtained was 6,86% (w/w), classifying the pectin as low methoxyl.
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