Functionality and yield of pectin extracted from Palmyra palm (Borassus aethiopum Mart) fruit

•Pectin yields from Palmyra palm range from 682 to 880 g kg−1 and are comparable to citrus and apple pectin yields.•Pectin extraction is influenced by temperature, pH and time.•Palmyra palm pectin has high degree of esterification and strong gelling potential.•Palmyra palm pectin has about 41 g kg−1 protein and emulsifying activity.

Large numbers of fruits from Palmyra palm (Borassus aethiopum Mart), a common, native tree of tropical regions, are underutilized and left to spoil. This work was conducted to assess pectin content of Palmyra palm fruit, and to develop a reliable protocol for pectin extraction. Yield and galacturonic acid content of Palmyra palm fruit soluble solids were investigated at various pH (natural pH of 5.2-5.5, 2.5, 7), time (30-120 min) and temperature (70 °C, 80 °C, 90 °C). Yield and galacturonic acid content of extracted soluble solids were strongly dependent (p < 0.0001) on temperature, time and pH of extraction and ranged from 47 to 149 g kg−1 and 682 to 880 g kg−1 dry weight, respectively. High galacturonic acid (808-852 g kg−1) were obtained at 70 °C and 90 °C under natural pH; at 70 °C pH 7 and pH 2.5 at all temperatures studied. Analysis of pectin extracted at natural pH (30 min, 90 °C) revealed highly esterified pectin with good gelling and emulsifying properties. Production of galacturonic acid of more than 650 g kg−1 dry weight indicates that Palmyra palm fruit could serve as an excellent raw material for industrial pectin production.