PHÂN LẬP VÀ XÁC ĐỊNH MỘT SỐ NẤM MỐC GÂY HẠI TRÊN VỎ TRÁI THANH LONG Hylocereus costaricensis SAU THU HOẠCH

Tóm tắt

The objectives of this study are to investigate appropriate hydrolyzation conditions to obtain the highest amount of catechin of the cashew nut testa using the enzyme-assisted extraction method. Two types of enzymes, Viscozyme L and Pectinex ultra-L, were used to study with different conditions including enzyme concentration, sample/buffer ratios, temperature, and incubation time. The results indicated that the highest catechin concentration (16.09 ± 0.73 g CE/100g dried sample) was obtained when Viscozyme L was used to assist the extraction with the concentration of 2%, sample/buffer ratio of 1/30, the temperature of 50oC, and incubation time of 60 min. Regarding the Pectinex ultra-L, the appropriate conditions of enzyme concentration of 2%, sample/buffer ratio of 1/20 (w/v), the temperature of 50oC, and incubation time of 60 min were determined to obtain the highest catechin content of 19.98 ± 0.50 (g CE/100 g dried sample). Moreover, the results also indicated that flavonoid content and DPPH radical scavenging capacity of the extracts from cashew nut testa using Pectinex ultra-L were higher than those of the extracts using Viscozyme L or the control. Thus, the extraction using the Pectinex ultra-L was more effective than that using the Viscozyme L or without enzyme.