IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 11, Issue 7 Ver. II (July. 2017), PP 06-10 www.iosrjournals.org DOI: 10.9790/2402-1107020610 www.iosrjournals.org 6 | Page Stabilization of Locally Produced Orange Juice Using Extracted Pectin from Banana Peels * Kukwa, R.E., Kukwa, D.T.,Onah, J. Department of Chemistry, Benue State University Makurdi-Nigeria. Corresponding Author: Kukwa, R.E Abstract: The extraction of pectin from ripe Banana peels was done using 0.5M of hydrochloric acid (HCl) under the same temperature of 95oC at different time intervals; 1hour, 2hours, 3hours and 4hours successively at pH 2.7. Qualitative and quantitative analysis were carried out to determine the colour and the texture respectively of the extracted pectin. Characterization of the extracted pectin shows that the pectin was insoluble in cold water but dissolved when heated. Also, the pectin formed yellowish precipitates in Alkali solution and dissolves when heated. The pectin yield at different time interval is as follows: 3.5% for 1hr, 5.9% for 2hrs, 9.5% for 3hrs and 9.2% for 4hrs; indicating that at 95oC; ripe banana peel pectin has its highest yield when heated for three (3) hours with moisture content of 8.33 and a minimal ash content of 0.77%. The degree of esterification (45.56%) shows that the extracted pectin is low methoxyl pectin with Anhydrouronic acid content of 56.32% and equivalent weight of 881.06. These values showed that the pectin is low methoxyl pectin; which is characteristic of ripe banana peel. The pectin was found to stabilize fresh orange juice when 0.4grams of the powdered pectin was added to 100mL of the orange juice. It was also observed that the non-treated juice fermented after 24hours while the pectin-treated juice stayed for two more days before the traces of fermentation was noticed. --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 26-04-2017 Date of acceptance: 26-07-2017 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Pectin is a word derived from Greek;meaning “congealed, and curdled". It is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Heneri Bracannot [1]. It is a mixture of polysaccharides that originated from plants, containing pectinic acids as major components, it is water soluble and able to form gels under suitable conditions [1, 2]. Pectin is subdivided according to their degree of esterification (DE); a designation of the percent of carboxyl groups esterified with methanol. Pectins with DE greater than 50% are high methoxyl pectin; those with DE lesser than 50% are low-methoxy pectin (LM-pectins). The degree of amidation (DA) indicates the percent of carboxyl group in the amide form. The gelatinization temperature ranges from 74-83oC [3] Pectin is one of the main components of plants cell wall. This polysaccharide is composed of a back bone of (1-4) –linked α-D - galacturonic acid units [4]. The smooth, homogalacturonic regions are interrupted by having rhamogalacturonic regions where galacturonic units are interspaced with (1-2) – linked Rhamnosyl units which can be substituted by side chains containing arabinose and galactose [4]. Pectin has been reported to be well suited for applications in acidic food products, in dairy applications, Pharmaceutical and cosmetic applications [5].This research however, aims at extracting crude pectin from banana peels and using the extract for the stabilization of fresh orange juice. II. Materials And Methods Sample collection and identification The sample was collected fresh from Agila, Ohimini Local Government, Benue State Nigeria and was identified in the department of biological sciences of Benue State University as Musa accuminata. Sample preparation and storage The sample was prepared using Castillo method with a little modification [6]. The Banana peels were dried under mild sun for two days and then the dried peels were cooled at ambient temperature according to “Castillo-Israel” [6] and were made into flour by pounding into homogeneity. The powdered banana peels were then stored in an air tight plastic container in a fume cupboard, ready for extraction. Pectin extraction The method by Emaga, Robart, Ronkart, Walhelet and paquot [3] was used for the pectin extraction. 5g banana peels powder was added to 150mL of 0.5 M HCl, pH 2.7. This was then heated with continuous stirring at 95°C in a stirring hot plate for 1, 2, 3 and 4 hours successively. The solutions were then cooled and filtered through an ordinary screen with 1-mm mesh size with two-layer cheesecloth. The filtrate was collected then