Table 3.
Chemical characterization of pectin obtained from banana peels compared with citrus peel and apple pomace
| Pectin sources | Equivalent weight (g/mol) | MeO (%) | AUA (%) | DE (%) |
|---|---|---|---|---|
| Banana peels | ||||
| Kluai Khai | 1140.30 ± 0.30d | 5.97 ± 0.01d | 49.43 ± 0.03d | 68.74 ± 0.04b |
| Kluai Leb Mu Nang | 1456.93 ± 0.04a | 4.31 ± 0.02e | 36.46 ± 0.02f | 67.07 ± 0.02c |
| Kluai Hom Thong | 1312.20 ± 0.15c | 4.25 ± 0.02f | 37.49 ± 0.01e | 64.25 ± 0.03d |
| Kluai Nam Wa | 943.14 ± 0.07e | 8.46 ± 0.01b | 66.67 ± 0.02c | 72.03 ± 0.04a |
| Kluai Hin | 1380.06 ± 0.03b | 3.86 ± 0.02g | 34.56 ± 0.01g | 63.15 ± 0.03e |
| Citrus peel | 577.72 ± 0.09f | 9.06 ± 0.03a | 82.05 ± 0.03a | 62.83 ± 0.02f |
| Apple pomace | 551.29 ± 0.10g | 7.92 ± 0.02c | 76.80 ± 0.01b | 58.44 ± 0.03g |
Mean followed by different letters within the same column are significantly different (p < 0.05)