Chemical and Pharmaceutical Features of Obtaining Pectins from Apple Pomace and Prospects for Use in Medicine and Pharmacy
DOI:
https://doi.org/10.53933/sspmpm.v4i1.126Keywords:
pharmacy, organic chemistry, apple pectin, structure, technology, properties, application in medicineAbstract
The COVID-19 pandemic has shown the need to increase the level of providing patients with medicines. The development of new drugs using natural biomaterials remains relevant. The chemical and pharmaceutical features of obtaining apple pectin have been studied. The influence of technological factors during the extraction of apple pulp from different varieties of apples on the yield of pectin substances was studied. A chemical analysis of pectin content and output was carried out. The fractional composition of pectin substances was analyzed. Prospects for the use of pectins in medicine and pharmacy are outlined. The effect of the technological conditions of extraction of pectin extract from apple pomace on the content and yield of pectin in apple pulp from different varieties of apples was investigated. The technology for obtaining pectins from apple pulp in the presence of various acidic agents is presented, and it is established that the conditions for obtaining apple pectins are optimal for obtaining the highest yield of pectin compounds when choosing the technological parameters of the first stage of hydrolysis for summer and autumn varieties of apples using citric acid with a concentration of 0.10-0.15%, at a temperature of 80-85°C, lasting 2 hours for autumn varieties of apples, and 2.5 hours for summer varieties of apples. Under the conditions of the proposed technology, highly esterified apple pectin (degree of esterification on average 75%) was obtained from apple pulp of autumn and summer varieties of apples, which can be used in medicine and pharmacy.
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