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

Authors

  • V S Khandare
  • D P Waskar
  • B M Kalalbandi
  • T J Pawar

DOI:

https://doi.org/10.24154/jhs.v10i1.154

Keywords:

Ber, Enzyme Assisted Processing, Pectinase and Antioxidant Activity

Abstract

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.

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Published

2015-06-30

How to Cite

Khandare, V. S., Waskar, D. P., Kalalbandi, B. M., & Pawar, T. J. (2015). Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing. Journal of Horticultural Sciences, 10(1), 54–56. https://doi.org/10.24154/jhs.v10i1.154

Issue

Section

Short Communications