Thesis

Effect of Enzyme Treatment on Antioxidant Property of Apple Juice

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The consumption of apples has shifted towards apple juice due to its convenience and
potential for processing. Apples possess strong antioxidant qualities due to the high
concentration of polyphenols. However, the processing of apple juice results in a significant
loss of antioxidant activities, hence lowering the functional and nutritional value of the
product. This study aims to increase the antioxidant activity of apple juices by performing
enzyme treatments using a commercial form of pectinase, Pectinex Ultra SP-L. Pectinase
enzyme reactions often increase with time and temperature. Heat-sensitive antioxidants,
however, may be lost or degraded by an extended incubation time or too-high-temperature
enzyme treatment. Therefore, in order to establish the best conditions for the enzyme
treatment, the reactions in this study were conducted in the 50oC and 55oC for 2, 4, 6, and 8
hours. Radical scavenging assay (RSA), ferric reducing capacity (FRC), total phenolic content
(TPC), and total flavonoid content (TFC) of the apple juice were evaluated. Findings showed
that time and temperature interaction significantly affect the antioxidant activities and TPC
of apple juice. TFC was significantly affected by time only. Nevertheless, strong correlation
within all parameters was found. Enzyme treatment for 6 hours at 50oC yielded the highest
RSA (72.04 ± 1.01 %), FRC (436.66 ± 0.54 μM TE/L), TPC (461.535 ± 1.21 mg GAE/L), and TFC
(13.92 ± 0.14 mg QE/L) in apple juice.

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Detail Information

Series Title

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Call Number

FT 24-021

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Apple juice
antioxidant activities
enzyme treatment
pectinases

Specific Detail Info

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Statement of Responsibility

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