CHEMICAL AND NUTRITIONAL COMPARISON OF EXTRACTED PECTIN FROM DIFFERENT LOCAL BANANA CULTIVARS IN BANGLADESH

Аннотация

This study aimed to compare the chemical and nutritional values of extracted pectin from three different local banana cultivars (Giant Governor, Sabri, and Kola) in Bangladesh. The pectin was extracted using a hot acid extraction method, and the chemical properties were analysed, including yield, moisture content, ash content, galacturonic acid content, and methoxy content. Nutritional analysis was also performed to determine the total phenolic content, total antioxidant activity, and sugar profile of the extracted pectin. The results showed that the pectin yield was highest in the Sabri cultivar (16.20%) and lowest in the Kola cultivar (13.89%). The Sabri cultivar also had the highest moisture content and ash content, while the Kola cultivar had the highest galacturonic acid content and methoxy content. The total phenolic content and total antioxidant activity were highest in the Sabri cultivar, followed by the Giant Governor and Kola cultivars. The sugar profile analysis revealed that all three cultivars contained high amounts of galactose and arabinose, which are essential for the gelling properties of pectin. Overall, the Sabri cultivar was found to have the highest pectin yield and nutritional value among the three cultivars. KEYWORDS pectin, local banana cultivars, chemical properties, nutritional analysis, total phenolic content, total antioxidant activity, sugar profile.