Zero Hunger (SDG 2), Good Health & Well-being (SDG 3)
The extraction and characterization of pectin from banana ( musa sp. ) tree trunk (pseudostem)
Sharlene Roberts University of Guyana, Department of Chemistry E-mail: Sharlene.roberts@uog.edu.gy
The chemical characteristics of pectin from the banana pseudostem was investigated and compared with citrus peel pectin. Extraction of the banana pseudostem pectin was done under the same conditions as determined from previous research work, to assess the potential of the banana pseudostem from local varieties as an alternative source of commercial pectin. The three varieties of banana pseudostem that were analyzed were Apple Banana, Cayenne Banana and Red (Buck) Banana. The pectin yield obtained from the Cayenne Banana pseudostem was found to be insignificant. The highest average yield of banana pseudostem pectin were 11.88% for Red (Buck) Banana and 13.73% for Apple Banana. The pectin that was extracted, was categorized as high methoxy pectin with the degree of esterification being 62.11% and 67.08% respectively and found to be similar to those of traditional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The Anhydrouronic acid (AUA) content of pectin from the banana pseudostem was found to be between 70.07 and 72.49%. From the varieties being studied, the pectin from Apple Banana variety had the highest AUA content (72.49%), this meets the criteria to be considered as a food additive indicating the saleable value as an alternative pectin source. Key words: Banana, Pseudostem, Pectin, Extraction References 1. Aina V.O., Mustapha M., Barau O.A., Mamman Amina Zakari, Hauwa Haruna, Hauwa Umar M.S.and Yagana Baba Abba, (2012). Extraction and Characterization of Pectin from Peels of Lemon (Citrus limon), Grape Fruit (Citrus paradisi) and Sweet Orange (Citrus sinensis, British Journal of Pharmacology and Toxicology, 3(6), 259-262, 201. 2. Bhavya DK, Suraksha R. (2015). Value added products from agriculture: Extraction of pectin from agro waste product Musa Acuminata and citrus fruit. Food and Industrial Microbiology. 2015;3:6. 3. Emaga, T. H., et al. (2008). Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design. Food Chemistry Volume 108, Issue 2, Pages 463-471. 4. Khule, R.N., B.M. Nitin, S.S. Dipak, M.R. Manisha. and R.C. Sanjay. (2012). Extraction of Pectin from Citrus Fruit Peel and use as Natural Binder in Paracetamol Tablet. Scholars Research Library, 4(2): 558-564.
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