Short communicationPotential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction

•Optimized extraction of pectin from pequi peels varying microwave power, time and temperature.•Pectin yield ranged from 9.91 to 20.79 g/100 g, with temperature as the main factor.•Higher yields for peels containing both exocarp and mesocarp.•Higher esterification degrees for samples containing only mesocarp.•Pequi peels confirmed as sources of high grade pectin via microwave extraction.

Extraction of pectin from pequi peel using microwave heating was investigated in this study. Pectin extraction was optimized by a central composite rotational design varying microwave power, extraction time and temperature. Pectin yield ranged from 9.91 to 20.79 g/100 g. Temperature and microwave power significantly affected the yield of pectin extraction employing citric acid, with the highest yield obtained at 108 °C and 600 W. The obtained pectins were of high degree of esterification and the microwave-assisted extraction yields were comparable to other relevant sources of pectin with significantly shorter extraction times, thus confirming the potential of pequi peels as sources of high grade pectins and the extraction technique as quite suitable for such endeavor.