Philippine E-Journals

CHARACTERIZATION AND SAFETY ASSESSMENT OF PECTIN EXTRACTED FROM SABA (MUSA PARADISIACA LINN.) PEEL USING MICROWAVE ASSISTED EXTRACTION

Karl Anthonette L Rota | Rhea Mae A Reanoga | Zhanthal Dynish G Zamora | Kenneth G Mangilin | Christine O. Cruz

 

Abstract:

Banana is one of the most important fruit crop grown in the Philippines in terms of production due to its high demand, nutritive value and affordability. Its fruit can be consumed in variety of forms and processed into chips, jams, jellies, powder and flour, which results to adverse waste generation that pollutes the environment. Thus, this study aimed to utilize its peel in the aspect of food application, specifically in extracting pectin, an ingredient used as thickener, stabilizer, emulsifier and gelling agent in foods. Pectin from saba peel was extracted using microwave assisted extraction (3 pH, 700 W, 128 sec). The extracted pectin had undergone characterization and based from the results, it has 6.08% ash, 1315.79 equivalent weight and 8.06% methoxyl content indicating that it has a good ability ingel forming, jelly-forming and water dispersability, respectively. Its moisture content (5.07%) was significantly low, thus, its quality is protected due to inhibition of microbial growth and pectinase enzyme production. The degree of esterification of extracted pectin (77.38%) has shown that it is a high-ester pectin and is classified rapid-set. However, the pectin has low purity, with possible presence of protein, starch and sugars, as the value of total anhydrouronic acid (59.14%). In terms of safety assessment, the lead was not detected while the standard plate count and yeast and molds were found to be negative.