Abstract
This work aims to optimize the process of extracting pigments from the peel of Amazonian fruits (bacupari, peach palm, and tucumã) using the enzyme pectinase. First, pigment extraction was carried out using different solvents (ethanol and acetone 80%, ethanol and acetone 50%, and water), temperatures (44, 40, 35, and 26 °C), and wavelengths (400, 450, and 490 nm). In the second stage, the best parameters found in the first stage were applied in a statistic with a response surface varying time (60, 120, and 180 min) and enzyme concentration (40, 80, and 120 U). The best results for extraction for bacupari and peach palm were acetone at 50% and 45 °C and ethanol at 50% and 35 °C for tucumã. In the second stage, the optimum point found was 1.5 h and 100 U concentration, and 2.5 h and 90 U concentration resulted in better extractions for bacupari, peach palm, and tucumã.
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