Characterization of pectin extracted from banana peels of different varieties.

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.