Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatograp...

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Bibliographic Details
Published in:Journal of food science and technology 2015-08, Vol.52 (8), p.5057-5065
Main Authors: Shah, Nor Nadiah Abdul Karim, Rahman, Russly Abdul, Shamsuddin, Rosnah, Adzahan, Noranizan Mohd
Format: Article
Language:English
Subjects:
Acids
Analysis
bitterness
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
chlorogenic acid
Chromatography
Citrus fruits
Citrus grandis
Citrus maxima
coumaric acids
Enzymes
Extraction processes
flavanones
Flavonoids
Food
Food Science
Fruit juices
Fruits
hesperidin
high performance liquid chromatography
Liquid chromatography
Liquor
naringin
Nutrition
Original
Original Article
Phenols
polygalacturonase
Polyphenols
pummelos
Studies
taste sensitivity
temperature
Ultraviolet radiation
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Summary:The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu’s method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1554-9