Extraction Effects of Cellulase and Pectinase on Changes in Compounds of Flavor and Antioxidants in Roselle

Mardiah, Mardiah Extraction Effects of Cellulase and Pectinase on Changes in Compounds of Flavor and Antioxidants in Roselle. Food Research.

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Abstract

Nowadays, enzymatic treatment is most frequently utilized for juice extraction. In some ways, several fruit pulps are said to benefit from the enzymatic procedure over echanical-thermal comminution. This study aims to evaluate the role of enzymes for improving the quality of extraction result, yield, the content of phytochemical compounds such as antioxidant compounds, and for increasing flavor compounds. This research method uses the enzyme pectinase and cellulase as much as 1000 ppm, which is added to the extraction process of fresh roselle petals with water extracting ingredients with a ratio of (1:6) and 1% (w/v) citric acid and as a control for extraction of roselle petals without enzyme. Extraction was carried out at 50 and the analysis of flavor compounds was carried out the GCMS instrument. The results showed that C for 1 hour. The types of oxidant compounds were identified using the LCMS ToF instrument roselle petal extract with the addition of pectinase and cellulase enzymes increased the number of antioxidants by 17 antioxidants produced from 56 antioxidant compounds detected. The addition of these enzymes also increased the number of flavor compounds, as many as two additional flavor compounds that were not previously detected in the roselle petal extract without enzymes.

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