Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast1.5L.

The aim of this study was to optimise pectin extraction from artichoke by-products with Celluclast1.5L using an experimental design analysed by response-surface methodology (RSM). The variables optimised were artichoke by-product powder concentration (2-7%, X), enzyme dose (2.2-13.3 U g, X) and extraction time (6-24 h, X). The variables studied were galacturonic acid (GalA) (R 93.9) and pectic neutral sugars (R 92.8) content and pectin yield (R 88.6). In the optimum extraction conditions (X = 6.5%; X = 10.1 U g; X = 27.2 h), pectin yield was 176 mgg dry matter (DM). Considering 27.2 h of treatment as the +α value given by the design, the extraction time was increased up to 48 h obtaining a yield of 221 mg g DM. The enzymatic method optimised allows obtaining artichoke pectin with good yield, high GalA (720 mg g DM) and arabinose (127.6mgg DM) contents and degree of methylation of 19.5%.