Effect of extraction conditions on obtaining pectin from agroindustrial coffee by-products


  • Walter Hernando Pérez Mora Centro de gestión Industrial, Servicio Nacional de Aprendizaje SENA https://orcid.org/0000-0002-7290-1874
  • Jaquelin Mojica Gómez Centro de Gestión Industrial - SENA



Palabras clave:

acid hydrolysis, circular economy, coffee byproducts, degree of esterification, pectin


To present a proposal to reduce the waste generated in coffee agroindustrial production and explore potential applications of by-products, this study presents the effects of different physical factors (pH, temperature, and reflux time) on the extraction of pectin from coffee husks Coffea arabica, discarded in coffee farms of San Juan de Rioseco area after the desiccation process. The extraction is carried out by hydrolysis in an acidic medium using hydrochloric acid, precipitation by coagulation with 96% ethanol, filtration, and subsequent drying at 45 °C. Finally, the quality of the pectin obtained is evaluated by infrared spectrophotometry to determine the degree of esterification as well as the yield of the extractions carried out under different conditions. High methoxyl pectins, between 56% and 75% of esterification and yields that do not exceed 1% are obtained from wet material. An inverse temperature-degree of the esterification relationship and a direct time-yield relationship was found, according to an analysis of the main components and surface graphs, finding that the best extraction conditions are pH 2.0, temperature 90 ° C after 1 hour.  The results suggest that byproducts from the coffee agro-industrial process are a promising source of pectin.


Los datos de descargas todavía no están disponibles.

Biografía del autor/a

Walter Hernando Pérez Mora, Centro de gestión Industrial, Servicio Nacional de Aprendizaje SENA

Walter Pérez Mora was   born in   Bogotá, Colombia in 1986. He received a bachelor’s degree in Chemistry in 2009 from Universidad Nacional de Colombia, in Bogotá, Colombia. He received his Master in Science - Chemistry in 2013   from Universidad Nacional de Colombia, in Bogotá, Colombia. He is currently pursuing a Ph.D. in Science - Chemistry in the same University.    He is an Instructor of technology in Chemistry applied to industry in the   Industrial Management Center to Servicio Nacional de Aprendizaje SENA, where he is also a member   of   the    Research   Group in industrial processes. He is the author of a research book, four book chapters and 8 research papers. His research interests include, Plant biochemistry, Environmental chemistry with emphasis on circular economy and analytical Chemistry.

Jaquelin Mojica Gómez, Centro de Gestión Industrial - SENA

Jaquelin Mojica Gómez was born in   Bogotá, Colombia in 1978. She received a bachelor’s degree in Chemistry in 2004 from Universidad Nacional de Colombia, in Bogotá, Colombia. She is Specialist in Laboratory Management of the Universidad Colegio Mayor de Cundinamarca and received her master’s in science - Chemistry in 2021 from Universidad Nacional de Colombia, in Bogotá, Colombia. She has an extensive experience in the analytical area, instrumentation management chemistry and design, development, and analytical methodologies validations. She is currently an instructor and researcher at the Centro de Gestion Industrial of the Servicio Nacional de Aprendizaje SENA-CGI, where she directs the hotbed of research in Agroindustrial Waste Chemistry and Food QuiRAL. She is the author of a research book and 2 research papers. Her research interests include phytochemistry, analytical Chemistry  and environmental chemistry with emphasis on circular economy.


R. Padmapriya, J. A. Tharian, and T. Thirunalasundari, “Coffee waste management-An overview,” Int J Curr Sci, vol. 9, no. February, pp. 83–91, 2013, [Online]. Available: http://www.currentsciencejournal.info/issuespdf/Coffee waste12.pdf.

M. C. Echeverria and M. Nuti, “Valorisation of the Residues of Coffee Agro-industry: Perspectives and Limitations,” Open Waste Manag. J., vol. 10, no. 1, pp. 13–22, 2017, doi: 10.2174/1876400201710010013.

L. R. Palomino García, C. R. Biasetto, A. R. Araujo, and V. L. del Bianchi, “Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum,” Food Sci. Technol., vol. 35, no. 4, pp. 704–711, 2015, doi: 10.1590/1678-457X.6834.

A. K. Singh and R. Sharma, “A review on sustainable management of coffee industry by-products,” J. Crit. Rev., vol. 7, no. 10, pp. 686–691, 2020, doi: 10.31838/jcr.07.10.137.

K. Asgari, M. Labbafi, F. Khodaiyan, M. Kazemi, and S. S. Hosseini, “High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis,” Int. J. Biol. Macromol., vol. 152, pp. 1274–1282, 2020, doi: 10.1016/j.ijbiomac.2019.10.224.

A. M. I. Encalada, C. D. Pérez, S. K. Flores, L. Rossetti, E. N. Fissore, and A. M. Rojas, “Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction,” Food Chem., vol. 289, pp. 453–460, 2019, doi: 10.1016/j.foodchem.2019.03.078.

C. L. O. Petkowicz and P. A. Williams, “Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk,” Food Hydrocoll., vol. 107, p. 105930, 2020, doi: 10.1016/j.foodhyd.2020.105930.

A. do Nascimento Oliveira, D. de Almeida Paula, E. Basílio de Oliveira, S. Henriques Saraiva, P. C. Stringheta, and A. Mota Ramos, “Optimization of pectin extraction from Ubá mango peel through surface response methodology,” Int. J. Biol. Macromol., vol. 113, pp. 395–402, 2018, doi: 10.1016/j.ijbiomac.2018.02.154.

M. Yu, Y. Xia, M. Zhou, Y. Guo, J. Zheng, and Y. Zhang, “Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace,” Carbohydr. Polym., vol. 258, p. 117662, 2021, doi: 10.1016/j.carbpol.2021.117662.

N. Muñoz-Almagro, L. Valadez-Carmona, J. A. Mendiola, E. Ibáñez, and M. Villamiel, “Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction,” Carbohydr. Polym., vol. 217, pp. 69–78, 2019, doi: 10.1016/j.carbpol.2019.04.040.

T. Í. S. Oliveira et al., “Optimization of pectin extraction from banana peels with citric acid by using response surface methodology,” Food Chem., vol. 198, pp. 113–118, 2016, doi: 10.1016/j.foodchem.2015.08.080.

P. H. F. Pereira et al., “Pectin extraction from pomegranate peels with citric acid,” Int. J. Biol. Macromol., vol. 88, pp. 373–379, 2016, doi: 10.1016/j.ijbiomac.2016.03.074.

E. E. Santos, R. C. Amaro, C. C. C. Bustamante, M. H. A. Guerra, L. C. Soares, and R. E. S. Froes, “Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification,” Food Hydrocoll., vol. 107, p. 105921, 2020, doi: 10.1016/j.foodhyd.2020.105921.

F. Gutöhrlein, S. Drusch, and S. Schalow, “Extraction of low methoxylated pectin from pea hulls via RSM,” Food Hydrocoll., vol. 102, p. 105609, 2020, doi: 10.1016/j.foodhyd.2019.105609.

Z. Xue et al., “Optimization of Pectin Extraction from Citrus Peel by Response Surface Methodology,” Food Sci., vol. 32, no. 18, pp. 128–132, 2011.

L. Hennessey-Ramos, W. Murillo-Arango, J. Vasco-Correa, and I. C. Pazastudillo, “Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L,” Molecules, vol. 26, p. 1473, 2021.

L. C. Vriesmann, R. F. Teófilo, and C. Lúcia de Oliveira Petkowicz, “Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid,” LWT - Food Sci. Technol., vol. 49, pp. 108–116, 2012, doi: 10.1016/j.lwt.2012.04.018.

A. Slavov, M. Ognyanov, and I. Vasileva, “Pectic polysaccharides extracted from pot marigold (Calendula officinalis) industrial waste,” Food Hydrocoll., vol. 101, p. 105545, 2020, doi: 10.1016/j.foodhyd.2019.105545.

C. S. Pappas, A. Malovikova, Z. Hromadkova, P. A. Tarantilis, A. Ebringerova, and M. G. Polissiou, “Determination of the degree of esterification of pectinates with decyl and benzyl ester groups by diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and curve-fitting deconvolution method,” Carbohydr. Polym., vol. 56, pp. 465–469, 2004, doi: 10.1016/j.carbpol.2004.03.014.

R. Minjares-Fuentes, A. Femenia, M. C. Garau, J. A. Meza-Velázquez, S. Simal, and C. Rosselló, “Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach,” Carbohydr. Polym., vol. 106, no. 1, pp. 179–189, 2014, doi: 10.1016/j.carbpol.2014.02.013.

R. Ciriminna, N. Chavarría-Hernández, A. I. Rodríguez Hernández, and M. Pagliaro, “Pectin: A new perspective from the biorefinery standpoint,” Biofuels, Bioprod. Biorefining, vol. 9, no. 4, pp. 368–377, 2015, doi: 10.1002/bbb.1551.

A. A. Sundar Raj, R. Jayabalan, and T. V. Ranganathan, “A Review on Pectin: Chemistry due to General Properties of Pectin and its Pharmaceutical Uses,” Sci. Rep., vol. 1, no. 12, p. 550, 2012, doi: 10.4172/scientificreports.550.

D. Zhang et al., “Comparative proteomic analysis of cucumber roots infected by Fusarium oxysporum f. sp. cucumerium Owen,” Physiol. Mol. Plant Pathol., vol. 96, pp. 77–84, 2016, doi: 10.1016/j.pmpp.2016.09.002.

T. Happi Emaga, S. N. Ronkart, C. Robert, B. Wathelet, and M. Paquot, “Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design,” Food Chem., vol. 108, no. 2, pp. 463–471, 2008, doi: 10.1016/j.foodchem.2007.10.078.

A. N. Grassino, M. Brnčić, D. Vikić-Topić, S. Roca, M. Dent, and S. R. Brnčić, “Ultrasound assisted extraction and characterization of pectin from tomato waste,” Food Chem., vol. 198, pp. 93–100, 2016, doi: 10.1016/j.foodchem.2015.11.095.

W. Wang et al., “Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions,” Food Hydrocoll., vol. 61, pp. 730–739, 2016, doi: 10.1016/j.foodhyd.2016.06.019.




Cómo citar

Pérez Mora, W. H., & Mojica Gómez, J. (2023). Effect of extraction conditions on obtaining pectin from agroindustrial coffee by-products . Scientia Et Technica, 28(03), 150–156. https://doi.org/10.22517/23447214.25163



Ciencias Básicas