A three Factorial Completely Randomized Block Design (FCRBD) experimental design was used to study and optimize extraction parameters namely pH (2.0, 3.0 and 4.0), extraction temperature (80, 85 and 90°C) and time (1, 2 and 3 h) on extraction of pectin from banana peels. Yield of extracted pectin and quality parameters were analyzed and determined. Lower pH value, cause decrease in degree of esterification significantly with increasing temperature and time of extraction. The maximum pectin yield in fresh peel was observed as 8.65 per cent at pH 2, temperature, 90°C and time 1 h in Nendran variety. For dry peels of banana, Monthan gives the maximum yield of 11.6 per cent at pH 2, temperature 85°C, and time 1 h. Because of decrease in pH, causes cell degradation and negatively affected the galacturonic acid content of pectin, but increased pectin yield.
Banana peels, Pectin, pH, extraction temperature, time, FCRBD experimental design
