Effect of naringinase enzymatic treatment on the bitter compound naringin in fresh juice of "Bibila sweet" oranges

dc.contributor.author	De Silva, G.O.
dc.contributor.author	Marapana, R.A.U.J.
dc.contributor.author	Manawaduge, R.
dc.date.accessioned	2018-12-05T07:52:04Z
dc.date.available	2018-12-05T07:52:04Z
dc.date.issued	2017
dc.identifier.citation	De Silva, G.O., Marapana, R.A.U.J., Manawaduge, R. (2017). "Effect of naringinase enzymatic treatment on the bitter compound naringin in fresh juice of "Bibila sweet" oranges", Journal of Pharmacognosy and Phytochemistry 2017, Vol.6 (4), pp. 174-178	en_US
dc.identifier.issn	2349-8234
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7774
dc.description.abstract	Attached	en_US
dc.description.abstract	Enhanced bitterness in citrus juices is one of the common quality problem in beverage industry. Limonin and naringin are the two main responsible compounds for the bitterness. The aim of this study is to determine the effectiveness of adding naringinase enzyme on reducing naringin in "Bibila sweet" oranges to enhance its quality. Naringinase can decompose naringin in to less bitter precursors and it can be inactivated by heating up to 90 "c. Three enzyme concentrations as 1.0 gIL, 0.5 gIL and 0.25 gIL with two incubation time periods of 1 and -1 hours used at constant incubation temperature of 50" C were used as the variables. The concentration of Naringin was analyzed using Davis semi quantitative method and Ultra High Performance Liquid Chromatography. The optimum reduction can be obtained by adding 1.0glL naringinase enzyme at 50°C with 4 hours of incubation period with 86% reduction percentage.
dc.language.iso	en	en_US
dc.subject	Naringinase, naringin, bitterness, Ultra high performance liquid chromatography	en_US
dc.title	Effect of naringinase enzymatic treatment on the bitter compound naringin in fresh juice of "Bibila sweet" oranges	en_US
dc.type	Article	en_US