Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice

J Agric Food Chem. 2005 Jan 12;53(1):42-8. doi: 10.1021/jf0491299.


Commercial pectolytic enzymes were investigated for their influence on phenolics and antioxidant activities of asparagus juice. The antioxidant activity of asparagus juice was analyzed according to 2,2'-diphenyl-l-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) methods. The enzymes, with the exception of pectinase from Rhizopus sp., contained rutinase, which hydrolyzed rutin to quercetin. Asparagus juice treated with Viscozyme had the highest quercetin content without exhibiting a significant increase in the antioxidant activity. For a pectinase from Aspergillus niger, the antioxidant activity of asparagus juice was markedly reduced. Caution should be paid in the selection of pectolytic enzyme preparations for production of antioxidant activity-rich juice.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Antioxidants / analysis*
  • Asparagus Plant / chemistry*
  • Beverages / analysis*
  • Enzymes / administration & dosage
  • Enzymes / metabolism*
  • Food Handling / methods
  • Pectins / metabolism*
  • Phenols / analysis*
  • Polygalacturonase / metabolism
  • Quercetin / analysis
  • Rutin / analysis
  • beta-Glucosidase / metabolism


  • Antioxidants
  • Enzymes
  • Phenols
  • Rutin
  • Pectins
  • Quercetin
  • rutinase
  • Polygalacturonase
  • beta-Glucosidase