Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice.

@article{Sun2005EffectOP,
  title={Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice.},
  author={Ting Sun and Juming Tang and Joseph R. Powers},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 1},
  pages={42-8}
}
Commercial pectolytic enzymes were investigated for their influence on phenolics and antioxidant activities of asparagus juice. The antioxidant activity of asparagus juice was analyzed according to 2,2'-diphenyl-l-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) methods. The enzymes, with the exception of pectinase from Rhizopus sp., contained rutinase, which hydrolyzed rutin to quercetin. Asparagus juice treated with Viscozyme had the highest quercetin content without… CONTINUE READING

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