title: Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L.
abstract: The study was designed to investigate the effect of enzyme assisted extraction of anthocyanins from Sohiong fruit (Prunus nepalensis) under varied time, temperature and treatment conditions. Highest anthocyanins yield was obtained by coupling enzymatic treatment along with solvent extraction simultaneously. Additionally, effect of enzyme type, enzyme concentration, reaction time and temperature were evaluated subsequently in following experiments. Cellulase treatment (10% E/S) for 180min at 4°C exhibited highest yield of 984.40±3.84mg C3G/100gdm which accounts to 14.61% higher yield when compared to conventional method (858.84±6.88mg C3G/100gdm). The study provides an economical alternative for commercial extraction of anthocyanins from Sohiong fruit which can be used as a colourant for various food and other products and owing to its antioxidizing properties can be effective for the prevention and treatment of diseases.
authors: Department of Food Science and Technology, NIFTEM, Haryana, India. Electronic address: tanyaswer@yahoo.com.
authors: Tanya L
authors: TL
authors: Swer
authors: Department of Food Science and Technology, NIFTEM, Haryana, India.
authors: Komal
authors: K
authors: Chauhan
authors: Department of Pomology and Post Harvest Technology, Uttar Banga Krishi Viswavidyalaya, Pudubari, West Bengal, India.
authors: Prodyut K
authors: PK
authors: Paul
authors: Department of Fruits and Orchard Management, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya, West Bengal, India.
authors: C
authors: C
authors: Mukhim
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification*; D004798:Enzymes / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry; D027861:Prunus / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D004798:Enzymes
keywords: Anthocyanins; Enzymatic extraction; Sohiong