Effect of Pectinase Enzyme and Extraction Temperature on Anthocyanins Content from Black Plum (Syzygium cumini Skeels)
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Abstract
The objective of this research was to study the effect of pectinase enzyme and extraction temperature on anthocyanins content from black plum (Syzygium cumini Skeels) using the 0.05-0.5% by volume of enzyme concentration and three levels of extraction temperature: room temperature (32-35 oC), 50 and 60 oC, compared with traditional maceration (non-enzymatic). The results showed that the extraction efficiency depended on enzyme concentration and temperature. Total anthocyanin as cyanidin-3-glucoside rose when the enzyme concentration and extraction temperature increased. The extraction using 0.2% of pectinase at 50 oC yielded the highest anthocyanin content (11.76±0.012 mg Cyd-3-glu/g), 39-folds higher than that of non-enzymatic maceration at the same temperature (p < 0.05). The extraction efficiency decreased as the temperature increased because of the enzyme inactivation and anthocyanin decomposition at high temperature. When the concentration of pectinase was over 0.2% and temperature was over 50 oC, anthocyanin contents decreased. In addition, at higher temperature total phenolic content increased but DPPH antioxidant capacity decreased significantly (p < 0.05). In conclusion, pectinase-assisted extraction at the appropriate conditions provided higher concentration of anthocyanins for black plum extraction. It is possible to be applied in extracted black plum juice with higher anthocyanins.
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