Journal article
Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger
Food chemistry, Vol.105(1), pp.173-178
2007
Handle:
https://hdl.handle.net/2376/114246
Abstract
We found that a commercial pectolytic enzyme preparation from
Aspergillus niger (pectinase AN) contained laccase activity that decreased rutin content and antioxidant activity of asparagus juice. This research investigated the effects of pH, temperature, and concentration of pectinase AN on pectinase AN’s laccase activity to decrease rutin content and antioxidant activity of asparagus juice. Asparagus juice was incubated with pectinase AN at different pHs (3.2, 4.5 and 5.8), temperatures (25, 37, and 50
°C) and enzyme concentrations (0.1%, 0.5% and 1%). Rutin content and antioxidant activity of samples was determined by HPLC and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) free radical method, respectively. The rate of loss of rutin and antioxidant activity of asparagus juice was smaller at pH 3.2 than at pH 4.5 and pH 5.8, smaller for 0.1% pectinase AN than 0.5% and 1% pectinase AN. The rate of loss of rutin of asparagus juice was greater at 25
°C than at the other two temperatures. Pectinase AN can decrease rutin content and antioxidant activity of asparagus juice at the selected conditions. But rutin content and antioxidant activity of asparagus juice produced using pectinase AN could be less decreased at pH 3.2 and 0.1% of enzyme with less than 2
h of incubation time. This information was helpful for juice industry to produce juices with high antioxidant activity using pectinase AN.
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Details
- Title
- Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger
- Creators
- Ting Sun - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, USAJoseph R Powers - Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164, USAJuming Tang - Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
- Publication Details
- Food chemistry, Vol.105(1), pp.173-178
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900548098701842
- Language
- English
- Resource Type
- Journal article