Pectin content of selected local fruit by-products

O. Normah and K. A. Ku Hasnah

Abstract

Pectin content in local fruits such as cocoa (Theobroma cacao), calamansi lime (Citrus microcarpa), guava (Psidium guajava), Mas banana (Musa sp. cv. Mas), carambola (Averrhoa carambola), pineapple (Ananas comosus), papaya (Carica papaya), pomelo (Citrus grandis), plantain (Musa sp. cv. Tanduk), rambutan (Nephelium lappaceum), passionfruit (Passiflora incarnata) and cempedak (Artocarpus integer) by-products were determined using the method by McCready (1970). Pomelo peels had the highest pectin content (6.87–5.12%) while pineapple skins had the lowest (0.01–0.05%). Pectin content decreased in the following order: calamansi skins, guava press cake, carambola press cake, papaya skins, passionfruit pods, cempedak skins, rambutan skins, plantain skins, cocoa pods and Mas banana skins. Even though the pectin extracted can be categorised as high methoxyl pectins (HMP), its solubility and gel forming ability were poor.

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