Journal article
Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice
Journal of agricultural and food chemistry, Vol.53(1), pp.42-48
01/12/2005
Handle:
https://hdl.handle.net/2376/110302
PMID: 15631507
Abstract
Commercial pectolytic enzymes were investigated for their influence on phenolics and antioxidant activities of asparagus juice. The antioxidant activity of asparagus juice was analyzed according to 2,2'-diphenyl-l-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) methods. The enzymes, with the exception of pectinase from Rhizopus sp., contained rutinase, which hydrolyzed rutin to quercetin. Asparagus juice treated with Viscozyme had the highest quercetin content without exhibiting a significant increase in the antioxidant activity. For a pectinase from Aspergillus niger, the antioxidant activity of asparagus juice was markedly reduced. Caution should be paid in the selection of pectolytic enzyme preparations for production of antioxidant activity-rich juice.
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Details
- Title
- Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice
- Creators
- Ting Sun - Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USAJuming TangJoseph R Powers
- Publication Details
- Journal of agricultural and food chemistry, Vol.53(1), pp.42-48
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- United States
- Identifiers
- 99900547530801842
- Language
- English
- Resource Type
- Journal article