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Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice
- Lachowicz, Sabina, Oszmiański, Jan, Kolniak-Ostek, Joanna
- European food research & technology 2018 v.244 no.11 pp. 1907-1920
- anthocyanins, antioxidant activity, antioxidants, bioactive compounds, color, coumaric acids, enzymes, flavanols, flavonols, fruit juices, polyphenols, storage temperature, storage time, sugars, turbidity
- The aim of this study was to investigate the influence of addition of pectinolytic enzymes to chokeberry juice on the content of polyphenolic compounds analysed by UPLC-PDA-FL, antioxidant potency measured by ABTS and FRAP assay, turbidity, precipitation, and sugar composition analysed by HPLC-ELSD and colour parameters determined by the CIEL*a*b* system. UPLC-PDA-FL analysis identified 30 polyphenolic compounds belonging to hydroxycinnamic acids, anthocyanins, flavonones, flavonols, and flavan-3-ols. High content of bioactive compounds, high antioxidant capacity and low values of turbidity and precipitation were obtained in juice with addition of Panzym YELD MASH, Pectinex YELD MASH and Opti EYXL. The colour of chokeberry juice with these enzymes was intensely red, attractive, and without browning before or after storage. These pectinolytic enzymes influenced the stability of parameters such as chemical, physical and bioactive potency in the chokeberry juice after 5 months of storage at 5 °C.