Related Experiment Video
Updated: Apr 11, 2026
Structural Characterization of Mannan Cell Wall Polysaccharides in Plants Using PACE
Published on: October 16, 2017
Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental
Thomas Happi Emaga1, Sébastien N Ronkart2, Christelle Robert2
1Gembloux 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.
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.
