Extracción y caracterización de pectinas obtenidas a partir de frutos de la biodiversidad peruana

Research output: Contribution to journalArticle (Contribution to Journal)


The pectin content was determinated in several types of fruits from the Peruvian biodiversity and the extraction and characterization of pectins were carried out in the fruits of níspero de la sierra (Nespilus germánica) and granadilla (Pasiflora ligularis); both fruits contained high amount of galacturonic acid (87,97% and 85,99%), high degree of metoxilation (89,15% and 88,24%), high degree of sterification (86,24% and 88,79%), and high molecular weight (10183,5 and 16366,96), respectively. This research project was carried out in the laboratory of Docimasia of the Industrial Engineering Faculty of the Universidad de Lima and it was approved by The Institute of Scientific Investigation.
Original languageUndefined/Unknown
Pages (from-to)175-199
JournalIngeniería Industrial
Issue number26
StatePublished - 2008

Cite this