Table 5.

Comparison of yields and DE value of pectins extracted by various methods from mango peels.

Samples	Extraction solvents	Extraction methods	Pectin yield	DE	References
(M. indica var.Ataulfo) Mango peel	Acidic water	Microwave at 800 W; 130 °C/30 min	25.01%	–	[33]
Ubá mango peel	Acidic water	Temperature at 85.4–97 °C; Extraction time at 35–48 min; pH at 1.66–2.4	18.8–32.10% for per gram alcohol insoluble residue	62.20–86.2% for per gram alcohol insoluble residue	[34]
Mango peel	0.1 N HCl	Temperature at 90 °C; Extraction time at 1.73 h; pH at 1.36	23.69%	86.96%	[35]
(‘Tainong No. 1’) mango peel	Citric acid–water	Ultrasound power at 500 W at 20 kHz; pH at 2.5; 80 °C/15 min; liquid–solid ratio at 40: 1	16.70–17.15%	85.43–88.38%	[36]
Mango (M. indica cv. Nam Dokmai) peels	Acidic water	Microwave at 500 W for 20 min at 2450 MHz; pH at 1.5	10.33%	76.47%	[3]
“Jinhuang” mango peel	HCl-water	Temperature: 90 °C; Extraction time: 1.73 h; pH: 1.36	17.37%	55.10%	In this study
“Jinhuang” mango peel	DES (betaine-citric acid)	pH at 0.85, liquid–solid ratio at 27: 1, extraction temperature at 80 °C, Water content of Bet-CA at 70%; extraction time at 90 min and ultrasound power at 320 W	36.76%	75.05%	In this study
“Jinhuang” mango peel	DES (choline chloride-malic acid)	pH at 0.40; extraction temperature at 85 °C; extraction time: 120 min; water content of ChCl-MaA at 70%; liquid–solid ratio at 27:1; ultrasound power at 400 W	38.72%	71.17%	In this study