Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana
Table 3
Characterization of the extracted pectin.
EW (g/mol)
MeO (%)
AUA (%)
DE (%)
MGD
a8333.00 ± 0.61
a14.88 ± 0.141
a94.17 ± 0.141
a97.56 ± 0.141
MGL
b1667.00 ± 0.281
b11.16 ± 0.141
b73.92 ± 0.141
b88.89 ± 0.141
MHD
a1351.00 ± 0.62
a10.54 ± 0.142
a72.86 ± 0.142
a82.13 ± 0.142
MHL
b10000.00 ± 0.142
b9.61 ± 0.072
b56.32 ± 0.072
b96.88 ± 0.072
MRD
a4545.00 ± 0.073
a9.92 ± 0.143
a72.65 ± 0.143
a94.67 ± 0.143
MRL
b5000.00 ± 0.073
b7.44 ± 0.073
b45.76 ± 0.073
b93.71 ± 0.074
TGD
c3125.00 ± 0.144
c12.40 ± 0.214
c90.11 ± 0.214
c92.59 ± 0.215
TGL
d2778.00 ± 0.014
d11.07 ± 0.284
d69.17 ± 0.284
d90.84 ± 0.285
THD
c2632.00 ± 0.015
c13.16 ± 0.985
c81.42 ± 0.985
c91.32 ± 0.986
THL
d10000.00 ± 0.075
d11.44 ± 0.215
d66.70 ± 0.215
d97.36 ± 0.216
TRD
c4545.00 ± 0.076
c12.50 ± 0.016
c74.27 ± 0.016
c95.64 ± 0.017
TRL
d1563.00 ± 0.146
d8.68 ± 0.146
d60.54 ± 0.146
d83.33 ± 0.147
Columns with the same superscript letter show a significant difference between ripening stages and those with the same superscript number show a significant difference between the methods of extraction (). Each value is represented as mean ± SD (n = 3).