EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

Year 2016, Volume: 2 Issue: 2, 29 - 42, 01.06.2016

Şükrü Karataş Dilek Dülger Altıner , Eda Tarin

Abstract

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

Keywords

Black carrot juice, anthocyanin content, enzyme

References

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• (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.
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• 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