ijfer International Journal of Food Engineering Research 2149-5777 Istanbul Aydin University EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE Karataş Şükrü Istanbul Aydın University, Faculty of Engineering, Department of Food Engineering Altıner Dilek Dülger Istanbul Aydın University, Faculty of Engineering, Department of Food Engineering Tarin Eda Istanbul Aydın University, Faculty of Engineering, Department of Food Engineering 06 01 2016 2 2 29 42 Copyright © 2015, International Journal of Food Engineering Research 2015 International Journal of Food Engineering Research

In this study, the effect of two different enzyme, Natuzym DP+ Weiss BioTech:10-A10166 and Rapidase Pac DSM Pac: 414 294 401 on the black carrot juice were investigated for increasing amount of the anthocyanin content. The black carrot juice were previcely heated at 85°C and cooled to 50°C than were added three different enzyme concentrations 25, 50, 75 µg/L for one hour period at 50°C. At end of each experimental work the amount of anthocyanin content were determined by UV spectrophotometric method and compared with initial value. The amount of anthocyanin content was increased from 831 mg/L up to 1337 mg/L and also It was found that the Natuzym DP+ was more effective than Rapidase Pac at 50°C for one hour period

 Black carrot juice anthocyanin content enzyme Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F., Wiktorowicz, R. 2005. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem. 89(1), 69–76. Algarra M., Fernandes A., Mateus N., Freitas V., Joaquim C.G. Silva E., Casado J. 2014. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33 (2014) 71–76. Anonim, 2008. Enzyme India, Pectinase. Available in:http://www.enzymeindia. com/enzymes/pectinase.asp.(09/10/2 ) Buchert, J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J. Sci. Food Agric., 85:2548– Devi P. S., Saravanakumar M., Mohandas S. 2012. The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran. African Journal of Food Science Vol. 6(24) pp. 567-573, 31. Dougall, D.K., Baker D.C., Gakh E.G., Redus M.A., Whittemore N.A. 1998. Studies on the stability and conformation of monoacylated anthocyanins. Part-2 Anthocyanins from wild carrot suspension cultures acylated with supplied carnoxylic acids. Carbohydr. Res., 310:177-189. Elham G., Reza H., Jabbar K., Parisa S., Rashid J. 2006. Isolation and structure charactisation of anthocyanin pigments in black carrot (Daucus carota L.). Pakistan Journal of Biological Sciences (15):2905-2908. concentration changed from 50-650 mg/kg of grated carrot (Sowbhagya 2010). Landbo and Meyer (2004) reported that juice yields ranged from 66.4% to 78.9% by wet weight of black currant mash in pre- press maceration treatments with 10 different pectinolytic enzyme preparations in experimental black currant juice production. The yields of anthocyanins in the juices were increased from 900 to 2200 mg/kg wet weight black currant mash. Similar results were also reported in black carrot juice. The differences may be due to cell structure of black carrot and black currant Mieszcczakowska (2012) investigated that impact of enzyme on quality of balackcurrant and juices. Results were reported that the best pressing-yield for blackcurrant was achieved with polygalacturonase and pectin lyase, 65 g/100 g after 1 h and 74 g/100 g after 4 h of pectinolysis. The macerating mixture gave about 58-59 g/ 100 g yield, pressing-yield of plum juices was in the range of 94-97 g/ 100 g . This results associated and comparable with our results. Tochi et al. (2009) reported that two commercial enzyme preparations, a pectinase and a liquid pectinase/hemicellulases were used singly or in combination at a rate 0.03% (w/w) in a two step extraction of pineapple juice. The concentrated juices were extracted twice treated with (Fluka) Rapidase enzymes. Algarra M., Fernandes A., Mateus N., Freitas V., Joaquim C.G. Silva E., Casado J. 2014. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33 (2014) 71–76. Anonim, 2008. Enzyme India, Pectinase. Available in:http://www.enzymeindia. com/enzymes/pectinase.asp.(09/10/2 ) Buchert, J., Koponen J.M., Suutarinen M., Mustranta A., Lille M., Törrönen R., Poutanen K. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices. J. Sci. Food Agric., 85:2548– Devi P. S., Saravanakumar M., Mohandas S. 2012. The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran. African Journal of Food Science Vol. 6(24) pp. 567-573, 31. Dougall, D.K., Baker D.C., Gakh E.G., Redus M.A., Whittemore N.A. 1998. Studies on the stability and conformation of monoacylated anthocyanins. Part-2 Anthocyanins from wild carrot suspension cultures acylated with supplied carnoxylic acids. Carbohydr. Res., 310:177-189. Elham G., Reza H., Jabbar K., Parisa S., Rashid J. 2006. Isolation and structure charactisation of anthocyanin pigments in black carrot (Daucus carota L.). Pakistan Journal of Biological Sciences (15):2905-2908. Giusti, M.M., Wrolstad, R.E. 2001. Anthocyanins: Characterization and measurement with UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry, Unit F1.2 (R.E. Wrolstad and S.J. Schwartz, eds.) pp. 1–13, John Wiley & Sons, New York, NY. Junker, R. 1987. Lohnt sich die Investition in ein Apfelmaischeenzym. Flüss. Obst. 54, –444. Kahkonen, M. P.; Heinonen, M. 2003. Antioxidant activity of anthocyanins and their aglycons. J. Agric. Food Chem. 2003, 51, 628 Kammerer, D., Carle, R., & Schieber, A. 2004. Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by highperformance liquid chromatography/electrospray ionization mass spectrometry. European Food Research and Technology, 18, 1331–1340. Karadeniz F., Ekşi A. 1999. Mayşe Enzimasyonunun Vişne Suyu Randımanı ve Kimyasal Bileşimi Üzerine Etkisi, Tr. J. of Agriculture and Forestry, 23 (1999) 347–353. Kaur M., Sharma H. K. 2013. Effect of enzymatic treatment on carrot cell wall for increased juice yield and effect on physicochemical parameters. African Journal of Plant Science, Vol. 7(6) pp. 234-243, June, ISSN 1996-0824. Khandare V., Walia S., Singh M., Kaur C., 2011. Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. food and bioproducts processing 8 9 (2011) 482–486. Kırca A., Özkan M., Cemeroğlu B. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry 101 (2007) 212-218. Kırca A., Özkan M., Cemeroğlu B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry 97 (2006) 598–605. Landbo A-K., Meyer A.S. 2004. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innovative Food Science & Emerging Technologies - Innov Food Sci Emerg Technol , 5(4) 503- DOI: 1016/j.ifset.2004.08.003 Lila MA. 2004. Anthocyanins and Human Health: An In Vitro Investigative Approach. J Biomed Biotechnol. 2004; 2004(5): 306-313. Mazza G.J. 2007. Anthocyanins and heart health. Ann. Ist. Super. Sanità. 2007; 43: 369-374. Mazza, G., Miniati, E. 1993. Anthocyanins in fruits, vegetables and grains. Boca Raton: CRC Press. Mieszczakowska-Frąc M., Markowski J., Zbrzeźniak M., Płocharski W. 2012. Impact of enzyme on quality of blackcurrant and plum juices. lwt, 49(2): 251–256 Ray H., Lundy S., Eriksen C., Kalicki B., 2009. Anthocyanins.Pennington Nutrition Series No 1. Sharma A.K., Sarkar B.C., Sharma H.K. 2005. Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology. Eur. Food Res. Technol. 221:106-112. Sowbhagya H.B., Chitra V. N. Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials, Critical Reviews in Food Science and Nutrition, 50:2, 146- , DOI: 1080/10408390802248775. Tochi N. , Wang Z. , Xu S., Zhang W. 2009. The Influence of a Pectinase and Pectinase/hemicellulases Enzyme Preparations On percentage Pineapple Juice Recovery, Particulates and Sensory Attributes. Pakistan Journal of Nutrition 8 (8): 1189, 2009 Türkyılmaz M., Yemiş O.,Özkan M. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry 134 (2012) 1052–1058. Wang, H., Cao, G., Prior R.L. 1997. The oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45, 304 Giusti, M.M., Wrolstad, R.E. 2001. Anthocyanins: Characterization and measurement with UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry, Unit F1.2 (R.E. Wrolstad and S.J. Schwartz, eds.) pp. 1–13, John Wiley & Sons, New York, NY. Junker, R. 1987. Lohnt sich die Investition in ein Apfelmaischeenzym. Flüss. Obst. 54, –444. Kahkonen, M. P.; Heinonen, M. 2003. Antioxidant activity of anthocyanins and their aglycons. J. Agric. Food Chem. 2003, 51, 628 Kammerer, D., Carle, R., & Schieber, A. 2004. Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by highperformance liquid chromatography/electrospray ionization mass spectrometry. European Food Research and Technology, 18, 1331–1340. Karadeniz F., Ekşi A. 1999. Mayşe Enzimasyonunun Vişne Suyu Randımanı ve Kimyasal Bileşimi Üzerine Etkisi, Tr. J. of Agriculture and Forestry, 23 (1999) 347–353. Kaur M., Sharma H. K. 2013. Effect of enzymatic treatment on carrot cell wall for increased juice yield and effect on physicochemical parameters. African Journal of Plant Science, Vol. 7(6) pp. 234-243, June, ISSN 1996-0824. Khandare V., Walia S., Singh M., Kaur C., 2011. Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. food and bioproducts processing 8 9 (2011) 482–486. Kırca A., Özkan M., Cemeroğlu B. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry 101 (2007) 212-218. Kırca A., Özkan M., Cemeroğlu B. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry 97 (2006) 598–605. Landbo A-K., Meyer A.S. 2004. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innovative Food Science & Emerging Technologies - Innov Food Sci Emerg Technol , 5(4) 503- DOI: 1016/j.ifset.2004.08.003 Lila MA. 2004. Anthocyanins and Human Health: An In Vitro Investigative Approach. J Biomed Biotechnol. 2004; 2004(5): 306-313. Mazza G.J. 2007. Anthocyanins and heart health. Ann. Ist. Super. Sanità. 2007; 43: 369-374. Mazza, G., Miniati, E. 1993. Anthocyanins in fruits, vegetables and grains. Boca Raton: CRC Press. Mieszczakowska-Frąc M., Markowski J., Zbrzeźniak M., Płocharski W. 2012. Impact of enzyme on quality of blackcurrant and plum juices. lwt, 49(2): 251–256 Ray H., Lundy S., Eriksen C., Kalicki B., 2009. Anthocyanins.Pennington Nutrition Series No 1. Sharma A.K., Sarkar B.C., Sharma H.K. 2005. Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology. Eur. Food Res. Technol. 221:106-112. Sowbhagya H.B., Chitra V. N. Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials, Critical Reviews in Food Science and Nutrition, 50:2, 146- , DOI: 1080/10408390802248775. Tochi N. , Wang Z. , Xu S., Zhang W. 2009. The Influence of a Pectinase and Pectinase/hemicellulases Enzyme Preparations On percentage Pineapple Juice Recovery, Particulates and Sensory Attributes. Pakistan Journal of Nutrition 8 (8): 1189, 2009 Türkyılmaz M., Yemiş O.,Özkan M. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry 134 (2012) 1052–1058. Wang, H., Cao, G., Prior R.L. 1997. The oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45, 304 Food Safety and Nutrition Department of İstanbul Aydın University, İstanbul/Turkey Laboratory Manager of Agrolab Group, İstanbul/Turkey Food Engineering Department of İstanbul Aydın University, İstanbul/Turkey