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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2905-2918
DOI: https://doi.org/10.20546/ijcmas.2017.605.330


Effect of Ultraviolet-C Treatment on Enzymes and Nutritional Properties of Tender Coconut Water
Shivashankar Sanganamoni*, Soumya Purohit and P. Srinivasa Rao
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721 302, West Bengal, India
*Corresponding author
Abstract:

The effect of ultraviolet (UV-C) treatment on enzymes (viz. Polyphenol oxidase and Peroxidase) and nutritional properties (viz. Ascorbic acid, Antioxidant activity and Total phenolic content) of tender coconut water (Cocos nucifera) were studied during this research work. The process conditions for ultraviolet treatment were sample thickness (1, 2, 3 mm), treatment time (30, 60, 90 min) and distance of sample from lamp source (8.6, 13.7, 18.6 cm).The results obtained from this study showed that the UV- C treatment conditions had significant effect (p< 0.0001) on ascorbic acid, total phenolic content, antioxidant capacity, PPO and POD of TCW. The maximum inactivation of PPO was achieved to be 51.5% in ultraviolet treatment, and the maximum inactivation of POD in ultraviolet treatment was65.7%. The obtained results evident, that the PPO was most resistant enzyme to UV light. Further, the results were compared with the thermal treatment of tender coconut water which is conducted as a part of this experiment and observed that, maximum inactivation of PPO and POD was achieved in thermal treatment than ultraviolet treatment. In contrast, the deterioration of nutritional properties in thermal treatment was high as compared to ultraviolet treatment. The obtained results suggested that, although the thermal treatment was better processing option pertaining to enzyme inactivation, but ultraviolet treatment was found superior based on retention of nutritional attributes.


Keywords: Tender coconut water, Ultraviolet treatment, PPO, POD, Total phenols
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How to cite this article:

Shivashankar Sanganamoni, Soumya Purohit and Srinivasa Rao, P. 2017. Effect of Ultraviolet-C Treatment on Enzymes and Nutritional Properties of Tender Coconut Water.Int.J.Curr.Microbiol.App.Sci. 6(5): 2905-2918. doi: https://doi.org/10.20546/ijcmas.2017.605.330