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Characterization of pectin extracted from banana peels of different varieties

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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.

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Acknowledgements

The authors are thankful to faculty of biotechnology, Rangsit University, Thailand, for providing financial support as well as the laboratory facilities to carry out this work.

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Authors and Affiliations

  1. Faculty of Biotechnology, Rangsit University, Pathum Thani, 12000, Thailand

    Phaviphu Khamsucharit

  2. Thai Orchids Lab Co., Ltd., Ramintra 67, Khannayao, Bangkok, 10230, Thailand

    Kamlai Laohaphatanalert & Paiboolya Gavinlertvatana

  3. Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand

    Klanarong Sriroth

  4. Cassava and Starch Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand

    Kunruedee Sangseethong

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  1. Phaviphu Khamsucharit
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Correspondence to Kamlai Laohaphatanalert.

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Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P. et al. Characterization of pectin extracted from banana peels of different varieties. Food Sci Biotechnol 27, 623–629 (2018). https://doi.org/10.1007/s10068-017-0302-0

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  • DOI: https://doi.org/10.1007/s10068-017-0302-0

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