The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Characterization of pectin extracted from banana peels of different varieties
Open accessAbstract
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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“which is similar or even higher compared to the pectin extracted from the most commonly used substrates-citrus peels and apple pomace (19.25% and 10.91%, respectively).”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Khamsucharit et al. [20] used the mentioned method to extract pectin from the peels of five banana varieties within three genomic groups, namely Kluai Khai and Kluai Leb Mu Nang of the Musa (AA) group, Kluai Hom Thong of the Musa (AAA) group, and Kluai Nam Wa and Kluai Hin of the Musa (ABB) group. The pectin yield varied at about 16.24%, 24.08%, 17.31%, 15.89%, and 19.48%, respectively”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“Pectin extracted from the Kluai Nam Wa variety was the purest, meeting the criteria for a food additive.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
The cited source says what the claim attributes to it.
In the citing paper
“Moreover, all banana peel pectin was characterized as high-methoxyl type, being similar to citrus peel and apple pomace pectin.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
The check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“This, however, can be managed by physicochemical treatment with aluminum salts-Al2O3 and Al2(SO4)3-combined with coagulation, flocculation, and decanting. This procedure not only provides another useful BP-cellulose-but also reduces the water consumption (treated water recycling) and reduces wastewater effluent volume [20].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
Experimental — accuracy not yet measured
The check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“Each time a washing process occurs in a technology utilizing banana and plantain BPs, a large amount of wastewater is produced-e.g., about 100 L per kg of plantain peel starch.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [20]
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Handbook of analysis and quality control for fruit and vegetable products
Rangana, S., Stuessy, T. F., Crawford, D. J., & Lee, N. S. (1986) · Cited by 3,128
Industrial pectins: Sources, production and applications
May, C. D. (1990) · Carbohydrate Polymers · doi:10.1016/0144-8617(90)90105-2 · Cited by 784
Pereira, A., & Maraschin, M. (2015) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2014.11.008 · Cited by 388
Species Profiles for Pacific Island Agroforestry
Manner, H. I., Buker, R. S., Smith, V. E., Ward, D., & Elevitch, C. R. (2006) · Cited by 363
Sijin, W., Chen, F., Wu, J., Wang, Z., Liao, X., & Hu, X. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.11.008 · Cited by 338
Happi Emaga, T., Robert, C., Ronkart, S. N., Wathelet, B., & Paquot, M. (2008) · Bioresource Technology · doi:10.1016/j.biortech.2007.08.030 · Cited by 318
Levigne, S., Ralet, M., & Thibault, J.-F. (2002) · Carbohydrate Polymers · doi:10.1016/s0144-8617(01)00314-9 · Cited by 293
Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Pereira, P. H. F., Moates, G. K., Wellner, N., Mazzetto, S. E., Waldron, K. W., & Azeredo, H. M. C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.08.080 · Cited by 278
Singthong, J., Cui, S. W., Ningsanond, S., & Goff, H. D. (2004) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2004.07.018 · Cited by 259
Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
Chan, S. Y., & Choo, W. S. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.06.097 · Cited by 250
Kalapathy, U., & Proctor, A. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00307-1 · Cited by 225
Happi Emaga, T., Ronkart, S. N., Robert, C., Wathelet, B., & Paquot, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.10.078 · Cited by 203
A comparative study on functional properties of beet and citrus pectins in food systems
Mesbahi, G., Jamalian, J., & Farahnaky, A. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.08.002 · Cited by 195
Extraction and characterization of pectin from stored peach pomace
Pagán, J., Ibarz, A., Llorca, M., Pagán, A., & Barbosa‐Cánovas, G. V. (2001) · Food Research International · doi:10.1016/s0963-9969(01)00078-3 · Cited by 169
High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel
Muhammad, K., Zahari, N. I. M., Gannasin, S. P., Adzahan, N. M., & Bakar, J. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.03.021 · Cited by 141
Min, B., Lim, J., Ko, S., Lee, K., Lee, S. H., & Lee, S. (2010) · Bioresource Technology · doi:10.1016/j.biortech.2010.12.019 · Cited by 138
Extraction and physicochemical characterization of Krueo Ma Noy pectin
Singthong, J., Ningsanond, S., Cui, S. W., & Goff, H. D. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.09.007 · Cited by 133
Comparative spectroscopic characterization of different pectins and their sources
Kamnev, A. A., Colina, M., Rodriguez, J., Ptitchkina, N. M., & Игнатов, В. В. (1998) · Food Hydrocolloids · doi:10.1016/s0268-005x(98)00014-9 · Cited by 125
Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening
Azad, M. A. K. (2014) · Journal of Food and Nutrition Sciences · doi:10.11648/j.jfns.20140202.12 · Cited by 116
Kanmani, P. (2014) · Iranica Journal of Energy and Environment · doi:10.5829/idosi.ijee.2014.05.03.10 · Cited by 107
(2015) · International Food Research Journal · Cited by 107
Banana cultivar names and synonyms in Southeast Asia
Valmayor, R. V., Jamaluddin, S. H., Silayoi, B., Kusumo, S., Danh, L. D., Pascua, O. C., & Espino, R. R. C. (2000) · Cited by 98
Begum, R., Aziz, M. G., Uddin, M. B., & Yusof, Y. A. (2014) · Agriculture and Agricultural Science Procedia · doi:10.1016/j.aaspro.2014.11.035 · Cited by 88
Pectin from low quality ‘Golden Delicious’ apples: Composition and gelling capability
Rascón‐Chu, A., Martínez‐López, A. L., Carvajal‐Millán, E., de León-Renova, N. E. P., Marquez-Escalante, J. A., & Romo‐Chacón, A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.02.016 · Cited by 88
Qiu, L., Zhao, G., Wu, H., Lu, J., Li, X., & Liu, J. (2010) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2010.01.018 · Cited by 80
Extraction and characterisation of pectin from various tropical agrowastes
Mohamed, S., & Hasan, Z. (1995) · Cited by 50
Enzymic extraction of pectin preparations from pumpkin
Shkodina, O. G., Zeltser, O. A., Selivanov, N. Y., & Игнатов, В. В. (1998) · Food Hydrocolloids · doi:10.1016/s0268-005x(98)00020-4 · Cited by 42
Extraction of pectin from sunflower head residues of selected Iranian cultivars.
Mohamadzadeh, J., Mahoonak, A. S., Yaghbani, M., & Aalami, M. (2010) · World Applied Sciences Journal · Cited by 40
Koubala, B. B., Kansci, G., Garnier, C., Mbomé, I. L., Durand, S., Thibault, J.-F., & Ralet, M. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02003.x · Cited by 19
Research works printed but not linked: 4
- Naggarajaiah SB, Prakash J. Chemical composition and antioxidant potential of peels from three varieties of banana. Asian J. Food Ag-Ind. 4:31–46 (2011)
- AOAC. Official methods of analysis. (17th ed.). Association of official analytical chemists. Arlington, Virginia, USA (2000)
- Mohamed S, Hasan Z. Extraction and characterization of pectin from various tropical agro wastes. ASEAN Food J. 2:43–50 (1995)
- Food Chemical Codex. IV monographs. pp. 283. Washington DC, USA: National Academy Press (1996)
Cited by
Sorted by citations
Fruit and vegetable waste management: Conventional and emerging approaches
Esparza, I., Jiménez-Moreno, N., Bimbela, F., Ancín-Azpilicueta, C., & Gandía, L. M. (2020) · Journal of Environmental Management · doi:10.1016/j.jenvman.2020.110510 · Cited by 467
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications
Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A. K., & Gupta, A. K. S. (2022) · Foods · doi:10.3390/foods11172683 · Cited by 488
Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Said, N. S., Olawuyi, I. F., & Lee, W. (2023) · Gels · doi:10.3390/gels9090732 · Cited by 370
Banana peels as a bioactive ingredient and its potential application in the food industry
Mohd Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105054 · Cited by 259
Production, application and health effects of banana pulp and peel flour in the food industry
Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-018-03562-z · Cited by 193
Metadata
- Authors
- Khamsucharit, P., Laohaphatanalert, K., Gavinlertvatana, P., Sriroth, K., & Sangseethong, K.
- Affiliations
- Rangsit University (TH)
- Kasetsart University (TH)
- National Science and Technology Development Agency (TH)
- Corresponding author
- Laohaphatanalert, Kamlai
- ORCID
- Sriroth, Klanarong
- Venue
- Food Science and Biotechnology
- Published
- 2017-12-27
- Volume
- 27
- Issue
- 3
- Pages
- 623-629
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC6049672
- OpenAlex
- W2781186517
- Cited by
- 232
- References
- 29
- Citations by year
- 2026: 34 · 2025: 34 · 2024: 49 · 2023: 46 · 2022: 25 · 2021: 20 · 2020: 17 · 2019: 7
- FWCI
- 7.39
- Type
- journal article
- Language
- en
- Open access
- green
- europepmc.org
- Locations
- Food Science and Biotechnology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- pectin extraction, banana peel, banana cultivars, high methoxyl pectin, degree of esterification, anhydrouronic acid, citric acid extraction
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
