Extracción de pectina a partir de la cáscara de plátano (Musa AAB, subgrupo plátano) clon Hartón

in this study the main objective was the extraction and characterization of pectin from plantain peel, specifically from harton clone, which constitutes a raw material with a high availability in national market and it is not to take in advantage. peel was obtained from selecta processor plant located in south of maracaibo lake. isolation of peptic material was accomplished through the acid hydrolysis by using hcl as extractor agent. two ph conditions (2.0 and 3.0) were essayed during 60 minutes of heating at 85oc. quality of the extracted pectin was determined by analysis of moisture, ash, gelling time, anhydrous-uronic acid content, methoxyl content, relative viscosity, infrared spectrometry and finally, apple marmalade was made with this pectin to analyze its sensorial properties. the maximum composition obtained was 20.68% wt/wt on dried basis from the extraction made at ph 2.0. the best quality pectin was extracted at ph 3.0 showing 12.72% of aua content, 2.22% of methoxyl content, 9.43 minutes of gelling time and this pectin showed the better acceptance in the sensorial analysis. the infrared spectrometry confirmed that pectin obtained was low methoxyl content. pectin evaluated is qualified as slow gelling according to the methoxyl and anhydrous-uronic acid content. pectin obtained to ph 3.0 has competitive characteristics inside of its type to be guided to the feeding industry.