Extraction and Characterization of Pectin from Ripe Mango (Mangifera indica) Peel

Pectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize pectin based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, and solubility.

Objective: Established the characteristics of pectin from mango peel based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, solubility using cold and hot water using pectin standards.

Results: The isolated mango pectin had lower equivalent weight, lower methoxyl content, and lower total anhydrouuronic acid content compared with apple pectin.

Conclusions: Chemical characterization confirmed the presence of carbohydrates and methoxyl content in pectin. Physical tests for mango pectin yielded an equivalent weight of 568.2, low AUA content (63.4 %), high degree of esterification (51.1), slightly higher ash content (5.53%), and an acidic pH (4.38).