Journal of Horticultural Sciences

The PDF file you selected should load here if your Web browser has a PDF reader plug-in installed (for example, a recent version of Adobe Acrobat Reader).

If you would like more information about how to print, save, and work with PDFs, Highwire Press provides a helpful Frequently Asked Questions about PDFs.

Alternatively, you can download the PDF file directly to your computer, from where it can be opened using a PDF reader. To download the PDF, click the Download link above.

Fullscreen Fullscreen Off


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.

Keywords

Ber, Enzyme Assisted Processing, Pectinase and Antioxidant Activity.
User
Notifications
Font Size