Loss of rutin and antioxidant activity of asparagus juice caused by a pectolytic enzyme preparation from Aspergillus niger

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 173-178

  Sun, Ting ^a   Powers, Joseph R ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Asparagus juice; Laccase; Pectinase from Aspergillus niger; Rutin

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FREE RADICAL; ISOQUERCITRIN; LACCASE; PLANT EXTRACT; POLYGALACTURONASE; QUERCETIN; RUTOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPARAGUS; ASPERGILLUS NIGER; ENZYME ACTIVITY; FOOD INDUSTRY; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE;

ASPARAGUS; ASPERGILLUS NIGER;

EID: 34347344036     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.062     Document Type: Article

References (21)

1. Brand-Williams W., Cuvelier M.E., and Berset C. Use of a free-radical method to evaluate antioxidant activity. Food Science and Technology-Lebensmittel-Wissenschaft und Technologie 28 1 (1995) 25-30
2. Desentis-Mendoza R.M., Hernandez-Sanchez H., Moreno A., Emilio R.D.C., Chel-Guerrero L., Tamariz J., et al. Enzymatic polymerization of phenolic compounds using laccase and tyrosinase from Ustilago maydis. Biomacromolecules 7 6 (2006) 1845-1854
3. Gomes S., and Rebelo M.J.F. A new laccase biosensor for polyphenols determination. Sensors 3 6 (2003) 166-175
4. Gomes S., Nogueira J.M.F., and Rebelo M.J.F. An amperometric biosensor for polyphenolic compounds in red wine. Biosensors and Bioelectronics 20 6 (2004) 1211-1216
5. Jarrett S.G., and Boulton M.E. Antioxidant up-regulation and increased nuclear DNA protection play key roles in adaptation to oxidative stress in epithelial cells. Free Radical Biology and Medicine 38 10 (2005) 1382-1391
6. Le Traon-Masson M.P., and Pellerin P. Purification and characterization of two beta-d-glucosidases from an Aspergillus niger enzyme preparation: affinity and specificity toward glucosylated compounds characteristic of the processing of fruits. Enzyme and Microbial Technology 22 5 (1998) 374-382
7. Mantovani G., Maccio A., Madeddu C., Mura L., Gramignano G., Lusso M.R., et al. Antioxidant agents are effective in inducing lymphocyte progression through cell cycle in advanced cancer patients: assessment of the most important laboratory indexes of cachexia and oxidative stress. Journal of Molecular Medicine 81 10 (2003) 664-673
8. Pereira L., Bastos C., Tzanov T., Cavaco-Paulo A., and Guebitz G.M. Environmentally friendly bleaching of cotton using laccases. Environmental Chemistry Letters 3 2 (2005) 66-69
9. Prior R.L., Wu X.L., and Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53 10 (2005) 4290-4302
10. Shao Y., Poobrasert O., Kennelly E.J., Chin C.K., Ho C.T., Huang M.T., et al. Steroidal saponins from Asparagus officinalis and their cytotoxic activity. Planta Medica 63 3 (1997) 258-262
11. Stoll V.S., and Blanchard J.S. Buffers - principles and practice. Flavonoids and Other Polyphenols 182 1 (1990) 24-38
12. Sun T., Powers J.R., and Tang J. Enzyme catalyzed change of antioxidants content and antioxidant activity of asparagus juice. Journal of Agricultural and Food Chemistry 55 1 (2007) 56-60
13. Sun T., Tang J., and Powers J.R. Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice. Journal of Agricultural and Food Chemistry 53 1 (2005) 42-48
14. Tsushida T., Suzuki M., and Kurogi M. Evaluation of antioxidant activity of vegetable extracts and determination of some active compounds. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kogaku Kaishi 41 9 (1994) 611-618
15. Versari A., Biesenbruch S., Barbanti D., Farnell P.J., and Galassi S. Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices. Food Research International 30 10 (1997) 811-817
16. Vinson J.A., Hao Y., Su X.H., and Zubik L. Phenol antioxidant quantity and quality in foods: vegetables. Journal of Agricultural and Food Chemistry 46 9 (1998) 3630-3634
17. Wightman J.D., and Wrolstad R.E. Beta-glucosidase activity in juice-processing enzymes based on anthocyanin analysis. Journal of Food Science 61 3 (1996) 544-548
18. Willcox J.K., Ash S.L., and Catignani G.L. Antioxidants and prevention of chronic disease. Critical Reviews in Food Science and Nutrition 44 4 (2004) 275-295
19. Will F., Schulz K., Ludwig M., Otto K., and Dietrich H. The influence of enzymatic treatment of mash on the analytical composition of apple juice. International Journal of Food Science and Technology 37 6 (2002) 653-660
20. Yasuda T., and Shinoyama H. The activity of rutin-degrading enzyme in the presence of water-soluble organic solvents. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kogaku Kaishi 42 12 (1995) 1012-1018
21. Zar J.H. Biostatistical analysis. 3rd ed. (1996), Prentice Hall Inc., Upper Saddle River, NJ