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Enhancing anti-diabetic potential of bitter gourd juice using pectinase: A response surface methodology approach

Author:
Deshaware, Shweta, Gupta, Sumit, Singhal, Rekha S., Variyar, Prasad S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.86 pp. 514-522
ISSN:
0023-6438
Subject:
Momordica charantia, alpha-amylase, alpha-glucosidase, antioxidant activity, antioxidants, enzymatic treatment, glycemic effect, juices, phenolic acids, polygalacturonase, response surface methodology, temperature
Abstract:
Bitter gourd exhibits significant anti-diabetic activity. In the present study, pectinase concentration (4.04–15.92 ml kg−1), incubation time (48–191 min) and temperature (31–55 °C) were optimized using response surface methodology (RSM) for obtaining increased juice yield with higher anti-diabetic (α-amylase and α-glucosidase inhibition) activity, total phenolics and antioxidant activity. The optimum conditions i.e. pectinase concentration (10.2 ml kg−1), incubation time (140 min) and temperature (48.8 °C) resulted in juice yield of 82%, α–amylase and α-glucosidase inhibition activity of 23 and 59%, respectively, with total phenolic and antioxidant content of 710 and 198 μg GAE ml−1, respectively. In comparison, control (prepared without enzyme treatment) had significantly (p < 0.05) lower juice yield, α–amylase and α-glucosidase inhibition activity of 59, 8 and 17%, respectively. Control samples also demonstrated significantly (p < 0.05) lower total phenolic and antioxidant content of 464 and 162 μg GAE ml−1, respectively. RSM optimized juice also demonstrated significantly (p > 0.05) higher contents of phenolic acids as compared to control juice.
Agid:
5819726