Pectin from Banana Peel -

Pectin from Banana Peel

The aim of this research is to prepare the value added product from waste banana peel. Pectin was extracted from banana peel by using citric and phosphoric acids. The physico-chemical characteristics of banana peel such as moisture, ash, protein, crude fat, crude fiber, carbohydrate, pectin, sugar contents and pH were determined. The effect of extraction temperature, extraction time, volume and concentration of citric acid and phosphoric acid on the yield of methoxyl content were studied. The physico-chemical properties of the resulting pectin such as moisture content, ash content, sugar content, pH, swelling index, solubility, gel formation, formation of precipitate were studied. The functional group of extracted pectin was analyzed by FT-IR. Identification of extracted pectin compound was carried out by XRD(X-Ray Diffraction Spectrometer).

The physico-chemical characteristics of banana peels such as moisture, ash, protein, crude fat, crude fiber, carbohydrate, pectin, sugar contents and pH were determined.

Extraction of Pectin from Banana Peels

Banana peels were blanched in water for 15 minutes at 90˚C. After that the blanched banana peels were scrubbed with spoon. Banana paste was formed by using motor and pestle. About (50) g of banana paste was thoroughly mixed with 50 ml of 0.4% citric acid solution at 90˚C for 15 minutes by treatment with ultra-turrax. The mixture was filtered through the filter paper. The filtrate was poured into 95% ethanol. After that, the precipitate was filtered through the filter paper. The resulted precipitate was dried in a hot air oven at 60˚C for about (3-4) hours. And then, dried pectin was formed by using motor and pestle to obtain fine powder. Then, it was put into clean airtight plastic bag and stored at cool dry place.

Conclusion

In this research, pectin was extracted from banana peels by using both citric and phosphoric acids. 50 ml of 0.4% (%w/v) citric acid and 50 ml of 0.1 (%v/v) phosphoric acid are the most suitable acid concentrations and volume for the preparation of pectin from banana peel. The extraction temperature of 90˚C and extraction time of 15 min are the suitable temperature and time for both acids because of the highest yield of methoxyl content. At the temperature, more than 90˚C, the yield of pectin decreases because pectin molecules were found to be break down. Longer extraction temperature gave the brown color of the pectin. The lower acid concentrations were not sufficient to hydrolyze the insoluble pectin constituents. It was found that the pectin content extracted using both acids is not apparently different. The XRD pattern of extracted pectin using both citric acid and phosphoric acid showed D-glucuronic acid. It was noted that the lower ash content of pectin using both acids indicated good quality of pectin.

Reference:

Maw, A.A., Extraction of Pectin from Banana Peel (Doctoral dissertation, MERAL Portal).