Extraction of Pectin from Epicarp and Mesocarp Fractions of Cocoa Shell

Abstract

Cocoa (Theobroma cacao L.) is a fruit widely cultivated in the world, mainly because it is the natural material used in the production of chocolate. Cocoa husk corresponds to approximately 80% of the fruit and is the main residue of production involving this fruit. Therefore, studies have been carried out to reuse the cocoa husk, including the extraction of pectin, which is a soluble dietary fiber present in the cell wall of many fruits. The study aimed to extract pectin from the cocoa husk, presenting parameters such as acid concentration, temperature, extraction time and the quantification obtained. The results were compared with literature data regarding extraction from other sources. In the study, the yield of pectin extracted from cocoa husk using 0.086% citric acid at 90°C for 60 minutes was 10.75% for the epicarp and 5.75% for the mesocarp.