OBTENCION OF ESSENTIAL OILS AND PECTINS FROM BY-PRODUCTS OF CITRUS JUICE
Jennifer P. ROJAS Ll.,
Aidé PEREA V.,
Elena E. STASHENKO
Affiliations
Jennifer P. ROJAS Ll.
Centro de Investigación en Ciencia y Tecnología de Alimentos –CICTA-.
Aidé PEREA V.
Centro de Investigación en Ciencia y Tecnología de Alimentos –CICTA-.
Elena E. STASHENKO
Centro Nacional de Investigaciones para la Agroindustrialización de Especies Vegetales Aromáticas y Medicinales Tropicales –CENIVAM, Escuela de Química, Universidad Industrial de Santander.
Essential oils and pectins are obtained from the mandarin, orange, grapefruit and pommelo by-products. The essential oils are isolated by microwave-assisted hydrodistillation. The compounds identification is carried out by gas chromatography coupled to mass spectrometry and their relative amounts are calculated. The pectins are extracted by acid hydrolysis. The highest essential oil (0.23%) and pectins (25.2% dry basis) yields are obtained from pommelo.
