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Received: 2009-07-02

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Journal of Zhejiang University SCIENCE B 2009 Vol.10 No.12 P.912-919


Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

Author(s):  Hu-zhe ZHENG, In-Wook HWANG, Shin-Kyo CHUNG

Affiliation(s):  Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea

Corresponding email(s):   kchung@mail.knu.ac.kr

Key Words:  Carbohydrate-hydrolyzing enzymes, Unripe apples, Polyphenol extraction, Caffeic acid

Hu-zhe ZHENG, In-Wook HWANG, Shin-Kyo CHUNG. Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes[J]. Journal of Zhejiang University Science B, 2009, 10(12): 912-919.

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author="Hu-zhe ZHENG, In-Wook HWANG, Shin-Kyo CHUNG",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes
%A Hu-zhe ZHENG
%A In-Wook HWANG
%A Shin-Kyo CHUNG
%J Journal of Zhejiang University SCIENCE B
%V 10
%N 12
%P 912-919
%@ 1673-1581
%D 2009
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B0920186

T1 - Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes
A1 - Hu-zhe ZHENG
A1 - In-Wook HWANG
A1 - Shin-Kyo CHUNG
J0 - Journal of Zhejiang University Science B
VL - 10
IS - 12
SP - 912
EP - 919
%@ 1673-1581
Y1 - 2009
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B0920186

The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7, 50 °C for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3, 1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8, 4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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