Physicochemical characterization of pectins extracted from two Opuntia species

Authors

  • Cristina PÉREZ ZAMORA Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA)
  • Fernanda SILVA Universidad Nacional del Chaco Austral (UNCAUS)
  • Ariel MICHALUK Universidad Nacional del Chaco Austral (UNCAUS)
  • María NUÑEZ Universidad Nacional del Chaco Austral (UNCAUS)
  • Ana GONZALEZ Instituto de Botánica del Nordeste (IBONNE)

DOI:

https://doi.org/10.3407/rpn.v5i2.6805

Keywords:

Opuntia quimilo, Opuntia ficus indica, esterification deegres, Cataceae

Abstract

Pectins have great potential for use in the food and pharmaceutical industries. The main sources of commercial pectins are apples and oranges. But there are other potential sources for its extraction, such as cacti from the Cactaceae family.

References

N/A

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Published

2022-07-27

Issue

Vol. 5 No. 2 (2022): XIV Colombian Congress of Phytochemistry

Section

Abstract

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License

Copyright (c) 2022 Cristina PÉREZ ZAMORA, Fernanda SILVA, Ariel MICHALUK, María NUÑEZ, Ana GONZALEZ

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Physicochemical characterization of pectins extracted from two Opuntia species. (2022). Revista Productos Naturales, 5(2), 82-83. https://doi.org/10.3407/rpn.v5i2.6805