The excessive use of synthetic insecticides in modern agriculture has led to the contamination of the environment and the development of insect resistance. In this study, we evaluated the potential of tangerine (Citrus reticulata L.) peel essential oil (EO) as a natural insecticide against greenhouse whitefly (Trialeurodes vaporariorum W. (Homoptera: Aleyrodidae)), a common pest in greenhouse production. Petroleum ether (PET) and n-hexane (HEX) were used as solvents to extract essential oil (EO) from tangerine peels. The yield of EO was 1.59 % and 2.00 % (m/m) for PET and HEX, respectively. The insecticidal activity of EO was evaluated by measuring the mortality rate (MR) of greenhouse whiteflies at different time intervals. The results showed that PET and HEX extracts of tangerine EO effectively controlled the greenhouse whitefly. With both solvents, it was observed that with doses of 12.5% (v/v), similar results were achieved as with the positive control (corresponding to the commercial insecticide imidacloprid). Additionally, the FTIR analysis found that the EO contained d-limonene, which may be the source of its insecticidal properties. Therefore, tangerine peel essential oil is an excellent natural insecticide candidate for controlling greenhouse whiteflies effectively and sustainably.

Ecuador is the world's fifth largest cocoa producer, generating hundreds of annual tons of residues from this fruit. This research aims to value this residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. For them, the extraction of three different organic acids with GRAS status (and therefore safe for their use), citric, malic and fumaric acids, were studied. In addition, two other factors, temperature (70-90°C) and extraction time (60-90 min), were explored in a central composite design of experiments. Under the conditions of the experiment, it was obtained that the best yields were reached for citric acid, malic acid and fumaric acid and for ~86 min of extraction time. The temperature did not show a significant influence on the yield. The pectins obtained under optimal conditions were characterised, showing their similarity with commercial pectin. However, the equivalent weight and the esterification degree of the pectin obtained with fumaric acid classify it as having a high equivalent weight and a low degree of esterification. It differs significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.