Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing

An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012. Enzyme-assisted processing significantly (p<0.05) improved antioxidant composition of ber juice. Ber juice e...

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Autores principales:	V S Khandare, D P Waskar, B M Kalalbandi, T J Pawar
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Materias:	ber enzyme assisted processing pectinase and antioxidant activity Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/e09c9b99aa954fa39dc6d55020bc6dc5
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spelling	oai:doaj.org-article:e09c9b99aa954fa39dc6d55020bc6dc52021-12-02T11:21:00ZNutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing0973-354X2582-4899https://doaj.org/article/e09c9b99aa954fa39dc6d55020bc6dc52015-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/154https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012. Enzyme-assisted processing significantly (p<0.05) improved antioxidant composition of ber juice. Ber juice extracted using pectinase had richer nutraceutical composition than in the Control. There was an overall increase of 43% in juice yield, 30% in total phenolics and 37% in total flavonoids with use of pectinase. In vitro total antioxidant activity (AOX) in ber juice was 19.58μmol Trolox/ml in Ferric Reducing Antioxidant Power (FRAP) and 13.44μmol Trolox/ml in Cupric Reducing Antioxidant Capacity (CUPRAC) assay. There was 41-65% increase in total AOX of ber juice extracted with the enzyme overstraight pressed juice. Results indicated that tailoring of the enzyme can yield antioxidant-rich juice products.V S KhandareD P WaskarB M KalalbandiT J PawarSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleberenzyme assisted processingpectinase and antioxidant activityPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 10, Iss 1, Pp 54-56 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	ber enzyme assisted processing pectinase and antioxidant activity Plant culture SB1-1110
spellingShingle	ber enzyme assisted processing pectinase and antioxidant activity Plant culture SB1-1110 V S Khandare D P Waskar B M Kalalbandi T J Pawar Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
description	An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012. Enzyme-assisted processing significantly (p<0.05) improved antioxidant composition of ber juice. Ber juice extracted using pectinase had richer nutraceutical composition than in the Control. There was an overall increase of 43% in juice yield, 30% in total phenolics and 37% in total flavonoids with use of pectinase. In vitro total antioxidant activity (AOX) in ber juice was 19.58μmol Trolox/ml in Ferric Reducing Antioxidant Power (FRAP) and 13.44μmol Trolox/ml in Cupric Reducing Antioxidant Capacity (CUPRAC) assay. There was 41-65% increase in total AOX of ber juice extracted with the enzyme overstraight pressed juice. Results indicated that tailoring of the enzyme can yield antioxidant-rich juice products.
format	article
author	V S Khandare D P Waskar B M Kalalbandi T J Pawar
author_facet	V S Khandare D P Waskar B M Kalalbandi T J Pawar
author_sort	V S Khandare
title	Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
title_short	Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
title_full	Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
title_fullStr	Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
title_full_unstemmed	Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing
title_sort	nutraceutical composition of ber (zizyphus mauritiana lamk.) juice: effect of enzyme-assisted processing
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2015
url	https://doaj.org/article/e09c9b99aa954fa39dc6d55020bc6dc5
work_keys_str_mv	AT vskhandare nutraceuticalcompositionofberzizyphusmauritianalamkjuiceeffectofenzymeassistedprocessing AT dpwaskar nutraceuticalcompositionofberzizyphusmauritianalamkjuiceeffectofenzymeassistedprocessing AT bmkalalbandi nutraceuticalcompositionofberzizyphusmauritianalamkjuiceeffectofenzymeassistedprocessing AT tjpawar nutraceuticalcompositionofberzizyphusmauritianalamkjuiceeffectofenzymeassistedprocessing
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Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing

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