Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

Happi Emaga, Thomas; Robert, Christelle; Ronkart, Sébastien N.; Wathelet, Bernard; Paquot, Michel

Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

2008

Happi Emaga, Thomas | Robert, Christelle | Ronkart, Sébastien N. | Wathelet, Bernard | Paquot, Michel

The effects of the ripeness stage of banana (Musa AAA) and plantain (Musa AAB) peels on neutral detergent fibre, acid detergent fibre, cellulose, hemicelluloses, lignin, pectin contents, and pectin chemical features were studied. Plantain peels contained a higher amount of lignin but had a lower hemicellulose content than banana peels. A sequential extraction of pectins showed that acid extraction was the most efficient to isolate banana peel pectins, whereas an ammonium oxalate extraction was more appropriate for plantain peels. In all the stages of maturation, the pectin content in banana peels was higher compared to plantain peels. Moreover, the galacturonic acid and methoxy group contents in banana peels were higher than in plantain peels. The average molecular weights of the extracted pectins were in the range of 132.6-573.8kDa and were not dependant on peel variety, while the stage of maturation did not affect the dietary fibre yields and the composition in pectic polysaccharides in a consistent manner. This study has showed that banana peels are a potential source of dietary fibres and pectins.

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