Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

Thomas Happi Emaga; Sébastien N Ronkart; Christelle Robert; Bernard Wathelet; Michel Paquot

doi:10.1016/j.foodchem.2007.10.078

Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

Food Chem. 2008 May 15;108(2):463-71. doi: 10.1016/j.foodchem.2007.10.078. Epub 2007 Nov 6.

Authors

Thomas Happi Emaga¹, Sébastien N Ronkart², Christelle Robert², Bernard Wathelet², Michel Paquot²

Affiliations

¹ Gembloux Agricultural University, Unity of Industrial Biological Chemistry, Passage des Déportés, 2, B-5030 Gembloux, Belgium; African Research Centre on Bananas and Plantains (CARBAP), P.O. Box 832 Douala, Cameroon. Electronic address: guythappi@yahoo.fr.
² Gembloux Agricultural University, Unity of Industrial Biological Chemistry, Passage des Déportés, 2, B-5030 Gembloux, Belgium.

PMID: 26059123
DOI: 10.1016/j.foodchem.2007.10.078

Abstract

An experimental design was used to study the influence of pH (1.5 and 2.0), temperature (80 and 90°C) and time (1 and 4h) on extraction of pectin from banana peels (Musa AAA). Yield of extracted pectins, their composition (neutral sugars, galacturonic acid, and degree of esterification) and some macromolecular characteristics (average molecular weight, intrinsic viscosity) were determined. It was found that extraction pH was the most important parameter influencing yield and pectin chemical composition. Lower pH values negatively affected the galacturonic acid content of pectin, but increased the pectin yield. The values of degree of methylation decreased significantly with increasing temperature and time of extraction. The average molecular weight ranged widely from 87 to 248kDa and was mainly influenced by pH and extraction time.

Keywords: Alcohol insoluble solids; Banana peels; Experimental design; Molecular weight; Pectins.