Characterization of pectin extracted from banana peels of different varieties

Abstract

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.

Extraction and Purification of Pectin from Agro-Industrial Wastes

“…[68]. The amount of anhydrouronic acid gives the purity of pectin which is not less than 65% for pectin that is used commercially [69].…”

Polyelectrolyte Nanoparticles of Amphiphilic Chitosan/Pectin from Banana Peel as Potential Carrier System of Hydrophobic Molecules

“…According to FAO reports in 2013, Colombia is the third largest exporter of organic bananas in the world, which implies that the consumption of this product is very high, generating large amounts of peel waste [ 2 ]. Banana peels Musa paradisiaca has been studied for pectin extraction using acid hydrolysis [ 3 , 4 , 5 , 6 , 7 ]. The properties of the pectins depend on the extraction method, source, and preparation of the material vegetable [ 8 , 9 ].…”

Extraction of Pectin from Ripe Plantain Peel, Fabrication and Characterization of Composite (Pectin/PVA/Glycerol) Films Produced from the Extracted Pectin

“…The degree of esterification of galacturonic acid residues of pectin is the most important parameter which affects the solubility of pectin and its gelling and film forming properties. Pectin has been extracted from a wide variety of agricultural products/waste such as citrus peel/waste [2]- [7], mango peel/waste [8] [9] [10] [11] [12], plant leaves [13] [14] [15], banana peels [16] [17] [18] [19] [20], and plantain peel [21]. To the best of our knowledge, there has been only a few reports on the extraction of pectin from plantain peel [22] [23].…”