Table 4.

Chemical characteristics of mango peel from different varieties.

Mango Varieties	Pectin Yield (%)	Eq.W (mg/mol)	Mox (%)	DE (%)
Mahachanok	13.67 ± 0.08 b	1423.81 ± 41.24 a	23.95 ± 16.55 a b	89.85 ± 3.08 a
Chok anan	15.07 ± 0.29 a	1037.30 ± 4.96 b	3.99 ± 0.02 b	56.88 ± 0.78 c
Nam dok mai	12.76 ± 0.71 b	605.26 ± 9.12 c	13.90 ± 2.57 b	68.91 ± 6.38 b
Kaew	7.65 ± 0.84 c	1041.67 ± 38.19 b	41.00 ± 14.74 a	92.93 ± 1.76 a

Data are expressed as mean ± standard deviation, n = 3. Eq.W = equivalent weight; Mox = methoxyl content; DE = degree of esterification. Average ± standard deviation; different letters in each row denote a significant difference (p < 0.05).