Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification

Pectins are members of the more complex class of high molecular weight heteropolysaccharides. They consist mainly of (1 → 4)-linked α-d-galacturonic acid residues, which may be partially methyl esterified. The quantity of methyl esterified groups throughout the chain influences the physico-chemical characteristics of the pectin, especially in terms of complexation and gel formation. There have been many studies of pectin extraction, but each...