Extraction,Characterization and Optimization of pectin from Banana peel by using Acid Extraction

Abstract

This paper basically focused on the production of pectin from banana peel, an agricultural waste. The production process used in this work was raw material collection from Hawassa City, and characterizing the raw material for its physic-chemical composition. The raw material was prepared and grinded to a averageparticle size of 0.25mm after drying at a constant temperature of 600C. The extraction of oil from the banana peel was conducted using a solvent extraction using ethanol. After separating oil from banana peel powder cake, cake was dried at 600C in oven until constant weight was obtained. The design of experiment was conducted using software called Design Experiment 7.0.0. byBox Behnken methodwith a total experimental runs of 17 and the corresponding yield of pectin was analyzed using ANOVA. The factors in this stage were banana peel to ethanol ratio, residence time and pH at the corresponding operating range of 1:1, 1:1.5, 1:2; 60min, 90min, 120min; and 1, 2, 3; respectively.The maximum yield obtained was 20% at average particle size 0.25 mm, extraction time of 1 hour, pH of 2 and banana peel filtrate to ethanol ratio of 0.5w/v. Whereas the minimum percentage pectin yield from banana peel was 11% obtained at average particle size of 0.25 mm, extraction time 2 hour, at pH of 3 and banana peel filtrate to ethanol ratio 0.75 w/v. qualitative and quantitative analysis of extracted pectin werealso done. FT-IR analysis shows the presence of functional group of carbohydrate, carbonyl, alkene, aromatic, alkane, aliphatic amine, carbocyclic, alcohol and methyl ester which is highly close to pectin reported in literature. Another analytical technique for characterizing pectin was also done by GC-MS and it is observed that the pectin extracted in this work is high in methyl ester which highly fits with the commercial pectin. Key words: banana peel, pectin, galacturonic acid, filtrate, methyl ester pectin