Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices

Versari, Andrea; Biesenbruch, Sabine; Barbanti, Davide; Farnell, P. J.; Galassi, Sergio

doi:10.1016/s0963-9969(98)00050-7

Cited by 56 publications

(42 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The later enzymes can cause hydrolysis of anthocyanins as was demonstrated by Versari et al (1997). These authors determined that the use of commercial pectinases modifies the phenolic composition of berry juices, dismissing the content of anthocyanins in a 20% when Pectinex BE, Rohapect B1L, Rohament MAX, and Pectinex 3XL were used during 6 hrs.…”

Section: Enzymatically-aided Antioxidant Extraction Processmentioning

confidence: 95%

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Laroze

Soto

Zúñiga

2010

Electron Journ of Biotechnol

View full text Add to dashboard Cite

The effect of enzymatic hydrolysis on phenolic antioxidant extraction was studied in raspberry solid wastes. This by-product possesses high content of crude fiber (60%) and low values of protein, oil and ash. Raspberry fiber composition suggests that biocatalysts with cellulase, hemicellulase and pectinase activities would be useful for carrying out an enzymatically assisted antioxidant extraction. Hydro-alcoholic extraction was done using different commercial enzymes. Total phenol content and antioxidant activity of enzyme-hydrolyzed residue extracts were measured and compared with those obtained without enzyme application.All biocatalysts evaluated increased soluble solids in comparison to the non-enzymatic control. Among them, Grindamyl and Maxoliva offered the best recovery of polyphenols. Enzymatic assisted extraction with an hydro-ethanolic mixture (75:25, v/v) during 18 hrs at 50°C increased phenolic content up to 35% and antioxidant capacity around 50%, 15% and 30% according to 2,2-diphenyl-1-picrylhydrazyl = 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl) (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, respectively. Use of a higher enzyme concentration significantly improved extraction of phenolic antioxidants.

show abstract

Section: Enzymatically-aided Antioxidant Extraction Processmentioning

confidence: 95%

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Laroze

Soto

Zúñiga

2010

Electron Journ of Biotechnol

View full text Add to dashboard Cite

show abstract

“…As shown in Table 1, ESI produced a linear detector response/concentration curve with correlation coefficients greater than 0.998 over sample concentrations of 2 orders of magnitude. The sensitivity of this technique was in the lower nanogram range which is comparable to that of high-performance anion-exchange chromatography coupled with pulsed amperometric detection [11]. However, mass spectrometric detection provides additional information on the degree of polymerization and esterification.…”

Section: Resultsmentioning

confidence: 88%

“…High-performance liquid chromatography combined with pulsed amperometric [11], refractive index [10], diode array [12], and UV detection [13] have mainly been applied for the quantification of OGAs. However, the often low resolution of nonand (partially) methyl-esterified OGAs in complex mixtures has limited quantification studies.…”

Section: Introductionmentioning

confidence: 99%

Quantitative determination of saturated oligogalacturonic acids in enzymatic digests of polygalacturonic acid, pectin and carrot pomace by on-line LC-ESI-MS

Stoll

Schieber

Carle

2003

Analytical and Bioanalytical Chemistry

View full text Add to dashboard Cite

A method for the quantitative determination of oligogalacturonic acids (OGAs) by on-line high-performance liquid chromatographic (HPLC) separation and mass spectrometric detection via an electrospray interface (ESI-MS) without additional desalting steps was developed. Saturated OGAs up to a degree of polymerization (dp) of 3 were quantified by comparison with reference compounds. The calibration plots showed high linearity (R(2)>0.99), and the detection limits for dp 1, 2, and 3 were 11, 28, and 6 ng per injection, respectively. Non- and partially methyl-esterified OGAs with a dp of 3 and 4 were calculated semi-quantitatively as dp 3. The analytical system was used for the quantification of OGAs of digests obtained by incubation of polygalacturonic acid, pectin, and carrot pomace with commercial enzyme preparations. Furthermore, methyl-esterified OGAs up to a dp of 12 containing up to 4 methyl esters were detected in a pectin digest.

show abstract

“…As previously reported, several researchers confirmed their effects on selected phenolic compounds in strawberry and raspberry juices. 9 During that study, variations in colour, as well as in texture of the juice, were actually noticed.…”

Section: Discussionmentioning

confidence: 85%

“…Several studies have established that pectinolytic enzymes have effects on the content of other specific fruit compounds, such as selected phenolic compounds in strawberry and raspberry juices, when used in fruit juice processing. 8,9 In this paper, the changes at the levels of DMHF and its glucoside derivative in strawberry fruits were investigated at different pH, different temperature of incubation and different enzyme concentrations. The analysis of the furanones was performed by HPLC-UV.…”

Section: Introductionmentioning

confidence: 99%

The effect of exogenous pectinase on DMHF and derivatives in clarified strawberry juice (Fragaria × ananassa, cv. Elsanta)

Mura

Zabetakis

2002

Flavour & Fragrance J

View full text Add to dashboard Cite

The effect of exogenous pectinase on the levels of 2,5-dimethyl-4-hydroxy-2H-furan-one (DMHF) and DMHF-glucoside was studied in clarified strawberry juice (Fragaria ð ananassa, cv. Elsanta). The extent of conversion of DMHF-malonyl glucoside to DMHF-glucoside and DMHF was monitored at three different temperatures (45°C, 50°C and 60°C) and at three different pH values (pH 3.0, 4.0 and 5.4). The effect of using two different concentrations of pectinase was also studied. Based on these results, the endogenous levels of DMHF-malonyl glucoside were calculated for the first time in strawberries.

show abstract

Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices

Cited by 56 publications

References 26 publications

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Quantitative determination of saturated oligogalacturonic acids in enzymatic digests of polygalacturonic acid, pectin and carrot pomace by on-line LC-ESI-MS

The effect of exogenous pectinase on DMHF and derivatives in clarified strawberry juice (Fragaria × ananassa, cv. Elsanta)

Contact Info

Product

Resources

About