Optimization of Carbohydrate-hydrolyzing Enzyme Aided Polyphenol Extraction from Unripe Apples

Unripe apples lie scattered about the orchards because of manual thinning out or falling, however they contain a high amount of polyphenol. In order to enhance the extraction of polyphenol from the unripe apples, carbohydrate-hydrolyzing enzyme (Viscozyme L) aided poly phenol extraction techniques have been studied with response surface methodology. The optimum conditions were as follows: the ratio of Viscozyme L to substrate was 0.0195 (1.95 fungal beta-glucanase units), the reaction temperature was 47.12 degrees C, and the reaction time was 12.52 h. The experimental values of total phenolic content and caffeic acid content of the unripe apples were well matched with the response surface methodology predicted values. The levels of total phenolic content and caffeic acid content obtained from Viscozyme L treatment were about 2 and 13 folds greater, respectively than those of the control treatment.