Journal article
Enzyme-catalyzed change of antioxidants content and antioxidant activity of asparagus juice
Journal of agricultural and food chemistry, Vol.55(1), pp.56-60
01/10/2007
Handle:
https://hdl.handle.net/2376/113993
PMID: 17199313
Abstract
A pectolytic enzyme preparation from Aspergillus niger (pectinase AN) decreased most rutin content and antioxidant activity of asparagus juice. To investigate the mechanism of such loss, we analyzed several possible related enzyme activities in pectinase AN. We found that the activity of pectinase AN to oxidize guaiacol had no significant difference with or without the presence of H2O2; thus it was laccase activity, not peroxidase (PO) activity, that pectinase AN contained. We did not find any polyphenol oxidase (PPO) activity in pectinase AN. Laccase in pectinase AN could be the major cause of loss of rutin and antioxidant activity of asparagus juice. When most laccase activity of pectinase AN was inactivated after heating at 70 degrees C for 1.5 min and incubated with asparagus juice, the loss rate of rutin was only 9% of that treated with unheated pectinase AN, and the antioxidant activity was even increased. Rhamnosidase activity was detected in pectinase AN and can change rutin in asparagus juice to quercetin-3-glucoside, which has higher antioxidant activity than rutin. This may explain the increase of antioxidant activity of asparagus juice treated with heated pectinase AN that still contained some rhamnosidase activity. The discovery of our research is helpful to produce juice with high antioxidant activity and high health benefits in the juice industry.
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Details
- Title
- Enzyme-catalyzed change of antioxidants content and antioxidant activity of asparagus juice
- Creators
- Ting Sun - Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164, USA. sunwsu@gmail.comJoseph R PowersJuming Tang
- Publication Details
- Journal of agricultural and food chemistry, Vol.55(1), pp.56-60
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- United States
- Identifiers
- 99900548055301842
- Language
- English
- Resource Type
- Journal article