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

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

doi:10.1016/j.foodchem.2007.10.078

Cited by 203Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties

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

Happi Emaga, Thomas, Ronkart, Sébastien N., Robert, Christelle, Wathelet, Bernard, Paquot, Michel·2008·Food Chemistry

DOI 10.1016/j.foodchem.2007.10.078

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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.

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Banana peels contain more dietary fiber than plantain peels, and both of these peels can produce a similar or higher amount of dietary fiber compared to other plants.
“On the other hand, banana peels contain more dietary fiber than plantain peels, and both of these peels can produce a similar or higher amount of dietary fiber compared to other plants.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [17]
Pectin obtained from banana peels show a slightly lower methoxyl composition and gelling quality compared to peels from citruses like pomelo or lime.
“Pectin obtained from banana peels show a slightly lower methoxyl composition and gelling quality compared to peels from citruses like pomelo or lime.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [17]

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Authors: Happi Emaga, T., Ronkart, S. N., Robert, C., Wathelet, B., & Paquot, M.
Affiliations: Gembloux Agro-Bio Tech (BE)
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2008-05
Volume: 108
Issue: 2
Pages: 463-471
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2007.10.078
OpenAlex: W1973105319
Cited by: 203
References: 42
Citations by year: 2026: 3 · 2025: 12 · 2024: 10 · 2023: 16 · 2022: 11 · 2021: 17 · 2020: 21 · 2019: 17 · 2018: 15 · 2017: 10 · 2016: 10 · 2015: 15 · 2014: 13 · 2013: 5 · 2012: 9
FWCI: 7.04
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
ORBi (University of Liège) (submittedVersion)
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, Musa AAA, extraction pH, extraction temperature, extraction time, galacturonic acid, degree of esterification, degree of methylation, pectin molecular weight, intrinsic viscosity, pectin yield, agro-industrial by-products

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

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