The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace

Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin. The following conditions, such as grape pomace variety (Fetească Neagră and Rară Neagră), acid type (citric, sulfuric, and nitric), particle size intervals (<125 µm, ≥125–<200 µm and ≥200–<300 µm), temperature (70, 80 and 90 °C), pH (1, 2 and 3), and extraction time (1, 2, and 3 h) were established in order to optimize the extraction of pectin. The results showed that acid type, particle size intervals, temperature, time, and pH had a significant influence on the yield and physico-chemical parameters of pectin extracted from grape pomace. According to the obtained results, the highest yield, galacturonic acid content, degree of esterification, methoxyl content, molecular, and equivalent weight of pectin were acquired for the extraction with citric acid at pH 2, particle size interval of ≥125–<200 µm, and temperature of 90 °C for 3 h. FT-IR analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharide in the extracted pectin.