Profile of Phenolic Compounds and Antioxidant Activity of Celery ( Apium graveolens ) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae

• Published in: Molecules (Basel, Switzerland) Switzerland), 2024-03, Vol.29 (7), p.1438
• Main Authors: Szarek, Natalia, Jaworska, Grażyna, Hanus, Paweł
• Format: Article
• Language: English
• Subjects: Acids; alpha-Amylases; Amylases; Antioxidants; Antioxidants - pharmacology; Apium; Aspergillus oryzae; enzymatic maceration; Enzymes; Flavonoids; Fruits; Glucosides; Hydroxybenzoates; Microorganisms; phenolic compounds; Phenols; Plant Extracts - pharmacology; pressing yield; Quinic Acid; Raw materials; sugar content; Tandem Mass Spectrometry; Vegetables
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules29071438

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from . The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di- -glucoside, and chrysoeriol-7- -apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17-41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4-41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7- -apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased.