Composition, enzyme and antioxidant activities of pineapple

Autor:	I. J. Lin, Jeng-Leun Mau, Ym. Liu, C. W. Huang
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Antioxidant Bromelain (pharmacology) Nutrition. Foods and food supply medicine.medical_treatment Flesh Proximate TP368-456 Food processing and manufacture pineapple Enzyme chemistry antioxidant activities medicine bromelain activity Composition (visual arts) TX341-641 Cultivar Food science Food Science
Zdroj:	International Journal of Food Properties, Vol 24, Iss 1, Pp 1244-1251 (2021)
ISSN:	1532-2386 1094-2912
Popis:	Three pineapple cultivars smooth cayenne, Tainung 17, and Tainung 19 were processed into flesh, peel, and stem. Nine samples were analyzed for their proximate compositions and bromelain activity existed in their water extracts. Pineapple fleshes were rich in reducing sugars and soluble fiber whereas peel and stem were rich in crude fiber. Stem showed higher bromelain activity (102–247.3 U/mg). All 18 samples including water and ethanol extracts were quite effective in the scavenging ABTS+- and DPPH-radical activities and reducing power as evidenced by their low EC50 (0.98–15 mg/mL). Water extracts of stem were more effective than their ethanol extracts. The scavenging ABTS+-radical ability was highly related with total phenols and flavonoids. Overall, peel and stem of pineapple showed high amounts of reducing sugars and soluble fiber, and higher bromelain activity and exhibit effective antioxidant activities. These wastes of pineapple would be utilized to develop as a sweet supplement or functional product.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ab913cfc301afef63eb17cf4ced8a73 https://doaj.org/article/c9c8b75ff29148d59b9c9f28c223699f Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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